Rhineland
Sauerbraten
Three days in a vinegar bath and this beef comes out tender, tangy and slightly smug.
Contains alcohol
For adults of legal drinking age where you live. Drink responsibly, and never drink and drive.
210 minTime
54 gProtein each
mildSpice
24hPlan ahead. Soak for 24 hours first; the 210 minutes come after.
Make it your way
Grandma's wayRhineland style: long marinade, gingerbread and raisins in the gravy.
The original569kcalsame
54 gproteinsame
2 gfibresame
210minutessame
Sauerbraten.
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Simmer vinegar, wine, water, onion, carrot, celery and spices for 5 minutes. Cool completely.
- 2Submerge the beef in the cold marinade, cover and refrigerate 2 to 3 days, turning once a day.
- 3Lift out and pat dry. Brown on all sides in hot oil in a heavy pot. Strain the marinade and keep the vegetables.
- 4Add the vegetables and enough strained marinade to come halfway up the meat. Cover and braise on low.
- 5Remove the beef to rest. Strain the liquid, add crushed biscuits, raisins and sugar and simmer until thick.
- 6Slice across the grain and pour the gravy over.
Serve it like this
Fan thick slices on a warm platter, ladle over the glossy gravy and serve with potato dumplings and braised red cabbage.
