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Title: RHEINISCHER SAUERBRATEN (RHENISH STEWED PICKLED BEEF)
Categories: German, Beef
Yield: 1 Recipe
--------------------------MARINADE FOR SAUERBRATEN--------------------------
1/4 l Vinegar
1/4 l Water
1 Bay leaf
- or more, to taste
6 Peppercorns
1/4 ts Mustardseeds
1 Onion; finely chopped
1000 g Beef
- or horse meat
------------------------------ADD FOR STEWING------------------------------
60 g Margarine
1/4 l Hot broth
2 tb Red wine, dry
- or dry white wine
50 g German black bread
1 tb Flour
4 tb Sweet cream**
40 g Raisins
--------------------------------APPLE PUREE--------------------------------
Some apples
1 Lemon
Sugar
MARINADE FOR SAUERBRATEN: Wash the beef, dry it with a paper towel. Score
fatty parts. Put the beef into a china (or ceramic or glass) bowl. Bring
water with vinegar and spices to a boil, pour it hot over the beef (the
beef must be completely covered), and stir well. Keep covered and cool 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 sour cream instead of sweet cream - and
add a lot of onions - and some dried juniper berries.
Heat margarine and brown the beef from all sides. That will take you about
15 minutes.
Add broth, dry wine and three tablespoons (not more) of the marinade. Cover
and stew for 90 minutes.
Crumble the German black bread and add it only 10 minutes 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 warm.
GRAVY: Sieve the beef stock and bring to a boil. Reduce temperature. Mix
flour and cream in a cup until they are well-mixed and free of lumps. Stir
the mixture into the stock and keep the gravy boiling for 5 minutes. Wash
the raisins in very hot water, drain and add them to the gravy. Wait 3
minutes. Salt to taste.
Pour a little gravy over the Sauerbraten, serve the rest apart.
(Do not 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-cold, with the hot
Sauerbraten):
Peel, quarter and core the apples, boil them in water with lemon juice, add
some sugar, mash the apples. Cool well. Before serving add some further
sugar to taste, the puree should be sweet)
Serve with boiled red cabbage and steamed barm dumplings.
From: Anne Caldas Date: 19 Jan 97
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