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Rhenish Sauerbraten | Tender & Savory
(0)
180 min
Masterpiece
Knuspr-Küche
Rheinischer Sauerbraten aus zartem Rindfleisch, klassisch in feinem Rotweinessig-Sud mit Gewürzen gebeizt und langsam butterzart geschmort. Verfeinert mit süßlich-würzigen Rosinen und einer samtigen dunklen Soße – der beliebte deutsche Klassiker.
Preparation method
Marinating & Preparing the Marinade
Peel and clean the soup vegetables (carrots, celeriac, leek) and the onion, then cut them into coarse pieces.
In a pot, bring 300 ml red wine vinegar, 300 ml dry red wine, 250 ml water, the chopped vegetables, 2 bay leaves, 1 tsp juniper berries, 4 whole cloves, 1 tsp whole black peppercorns, and 1 tsp fine table salt to a boil. Allow the marinade to cool completely.
Place the beef in a suitable container (glass or ceramic), pour the cooled marinade and vegetables over it so that the meat is completely covered, cover, and let marinate in the refrigerator for at least 24 to 48 hours (turning occasionally).
Chef's tip
For the typical Rhenish aroma, 1-2 tbsp of finely crumbled gingerbread for sauce (Soßenlebkuchen) or Aachener Printen can be simmered into the sauce.
The longer the meat marinates in the aromatic vinegar-wine bath (up to 3-4 days), the more tender and flavorful it becomes when braised.
200 min
Masterpiece
