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Ingredientes
- 1/4 lt Vinegar
- 1/4 lt Water
- 1 x Bay leaf or possibly more, to taste
- 6 x Peppercorns
- 1/4 tsp Mustardseeds
- 1 x Onion, finely minced
- 1000 gm Beef or possibly horse meat
- 60 gm Margarine
- 1/4 lt Warm broth
- 2 Tbsp. Red wine, dry or possibly dry white wine
- 50 gm German black bread
- 1 Tbsp. Flour
- 4 Tbsp. Sweet cream**
- 40 gm Raisins
- Â Â Some apples
- 1 x Lemon
- Â Â Sugar
Direcciones
- MARINADE FOR SAUERBRATEN: Wash the beef, dry it with a paper towel. Score fatty parts. Put the beef into a china (or possibly ceramic or possibly glass) bowl. Bring water with vinegar and spices to a boil, pour it warm over the beef (the beef must be completely covered), and stir well. Keep covered and cold for 3-4 days and turn the meat at least two times a day.
- SAUERBRATEN:After the 3-4 days of marinating: Take the beef off the marinade, drain well. Pour the marinade through a fine sieve.
- ** If you prefer a gamy taste: (from an old German Sauerbraten recipe) - use lard instead of margarine - and lowfat sour cream instead of sweet cream - and add in a lot of onions - and some dry juniper berries.
- Heat margarine and brown the beef from all sides. Which will take you about 15 min.
- Add in broth, dry wine and three Tbsp. (not more) of the marinade. Cover and stew for 90 min.
- Crumble the German black bread and add in it only 10 min before the end of stewing time.
- Put the beef on a chopping board and cut it into 1/2 inch slices - cut transverse to the fibre. Keep it hot.
- GRAVY: Sieve the beef stock and bring to a boil. Reduce temperature. Mix flour and cream in a c. till they are well-mixed and free of lumps. Stir the mix into the stock and keep the gravy boiling for 5 min. Wash the raisins in very warm water, drain and add in them to the gravy. Wait 3 min. Salt to taste.
- Pour a little gravy over the Sauerbraten, serve the rest apart.
- (Don't omit the raisins, they are indispensable if you want to make a really good Sauerbraten - you are not forced to eat them, but they should be in the gravy.)
- APPLE PUREE (to be served at room temperature, not ice-cool, with the warm Sauerbraten):Peel, quarter and core the apples, boil them in water with lemon juice, add in some sugar, mash the apples. Cold well. Before serving add in some further sugar to taste, the puree should be sweet)
- Serve with boiled red cabbage and steamed barm dumplings.
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