Saturday, 24 October 2015

German beef roast marinated in red wine and vinegar

"Sauerbraten" is a typical German dish that I ate for the first time in over 25 years a few days ago at my mums. We even marinated it ourselves and even my Scottish partner thought it was delicious. Traditionally, it's served with potato dumplings and red cabbage but I opted for boiled potatoes. The rub is that it needs to be marinated for 5-7 days but it's well worth the wait. Of course, in Germany you can buy it ready marinated at the butchers. (BTW, apologies for the picture quality. I didn't take my DSLR...)

(serves 4)

1 kg beef roasting joint
2 bay leaves
3-4 cloves
1 heaped tsp mustard seeds
1 heaped tsp black pepper corns
1 heaped tsp allspice
1 heaped tsp juniper berries
sea salt
1 onion, cut into rings
equal amounts of red wine vinegar, red wine and water to cover the meat completely
2 slices of ginger bread
1 onion, sliced
1 heaped tsp flour
cold water

Place the meat into a large ceramic bowl or traditional marinating jar, add the onion and spices, then cover with the vinegar, wine and water. Marinate in a cool place or the fridge for at least 5 days.

Remove the meat from the marinade and pat dry with paper towel. Heat some oil in a saucepan and sear the meat on both sides. Add the fresh onion and sauté for a couple of minutes. Add about half the marinate.

Bring to the boil and cook for 1.5-2 hours until the meat is cooked. Crumble in the gingerbread about 15 minutes before serving. If this is not enought to thicken the gravy, dissolve some flour in cold water and add. Bring to the boil. Remove the meat and strain the gravy.

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