Good things come to those who wait. So the saying goes - and this fits perfectly with our #recipe of the week. Today we have a delicious sauerbraten, which is first gently cooked in #Varoma® and then brought to perfection in the oven at a low temperature. What could be better than a tender sauerbraten of beef?
The #Landhaus team wishes you bon appétit!
INGREDIENTS
Ingredients for the marinade
- 2 carrots
- 1 parsnip
- Leek stalk
- 1 piece of celery
- 1 bulb of garlic
- Bay leaves
- 1 parsley root
- tsp peppercorns
- juniper berries
- 1/2 tsp chili powder
- 2 vegetable onions
- 2 tbsp mustard seeds
- 3 tbsp sugar
- 1 L red wine
- 100 ml vinegar
- 2 KG beef
Extra ingredients
- 50 g fat Butter, lard or similar
- mustard
- salt
- Pepper
- Chili flakes
- a little oil
If required for the sauce
- 200 g cream
- 200g g sour cream
- 200 g sour cream
INSTRUCTIONS
Marinade for pickling
Roughly chop the vegetables and boil with the remaining ingredients in half a liter of water.
Pour in the red wine and vinegar, bring to the boil and leave to cool. Prick the beef a few times with a sharp, pointed knife, then place in the marinade and leave to marinate in the fridge for approx. 1 week, OR place the meat in the cooled marinade and leave to rest in the kitchen for 4 days in a place that is not too warm.
Preparation of sauerbraten
Remove the pieces of meat from the brine and pat dry with kitchen paper, then place in the Varoma with the bay leaves and close the lid.
Drain the vegetables in a sieve, pour into the mixing bowl, add the fat and cook for 10 minutes at Varoma level 2. If necessary, add some vegetables to the meat and cook in the Varoma.
Add the meat marinade to the rest of the vegetables in the mixing bowl and if there is not enough liquid, fill the mixing bowl up to the 2 liter mark with water. Close the lid, place the Varoma on top and cook for 1 hour at Varoma level 1-2.
After an hour, turn the meat over, do not pierce. Fill the evaporated liquid back up to the 2 liter mark with hot water and cook everything again for 1 hour at Varoma level 1-2.
Place the meat in an ovenproof dish, cover and store in the oven at 80°C, remove the bay leaves.
Finely mix the vegetables with the stock in the blender jug and add as much water as you need for the sauce. If necessary, thicken with a little potato flour and bring to the boil again.
If you like, you can refine the sauce with cream, sour cream or sour cream at the end. Finally, season the sauce with mustard, salt (possibly with a little vinegar) and spices to taste.
Now cut the meat into slices, place back in the dish, pour over the hot sauce and leave to stand in the oven at 80°C for a short time.
RECIPE NOTES
The sauerbraten can also be prepared a day in advance by transferring the roast, vegetables and stock to a pan and leaving to cool. The next day, remove the meat from the stock and cut into slices.
Pour the meat stock and vegetables into the mixing bowl, puree until smooth and bring to the boil. Now either place the sliced meat in the Varoma and heat up, OR pour the sauce into a pot or heatproof dish, place the meat in it and heat up slowly in the oven or on the stove.
