Bergischer Sauerbraten
- Ready In:
- 75hrs
- Ingredients:
- 20
- Serves:
-
4
ingredients
- 50 g carrots
- 50 g celeriac
- 100 g onions
- 300 ml full-bodied red wine
- 30 ml balsamic vinegar
- 30 ml red wine vinegar
- 2 sprig rosemary
- 2 sprig thyme
- 4 bay leaves
- 14.79 ml juniper berries
- 3 cloves
- sea salt
- fresh ground pepper
- 800 800 g beef roast or 800 g horse meat (these don't have to be one whole chunk of meat, we usually do this with two pieces with the deer)
- 30 g lard or 30 g clearified butter
- 14.79 ml tomato paste
- 20 g apple butter or 14.79 ml molasses
- 1000.0 ml beef stock (beef with beef or horse, game with deer) or 1000.0 ml game stock (beef with beef or horse, game with deer)
- 59.16 ml cocoa powder (not drink mix, plain cocoa powder)
- 29.58 ml cold butter
directions
- Peel and cube veggies in about 1 cm pieces.
- In a big container with a lid, mix wine, vinegars, and spices (everything up to the sea salt), adding a pinch of sea salt and pepper.
- Add meat and veggies and put in refrigerator or other cool place at least 3 days and up to 10 days.
- Take out the meat and pat down with a towel.
- Heat lard or clarified butter on high heat in a lidded pot that is large enough for the meat, veggies and sauce and sear the meat on all sides.
- Pass the marinade through a colander, keeping both.
- When the meat is seared on all sides, remove and add the veggies and spices and shortly roast.
- Add the tomato paste and apple butter, mix and allow to caramelize for 2 minutes.
- Add the marinade and stock.
- Put the meat back on, put on lid and braise it on low heat for 1 1/2 - 2 hours (when the meat has reached 60°C/140°F).
- Remove meat and keep warm.
- Pass the liquid through colander and cook on medium-high, reducing sauce by half (about 20 minutes).
- Add cocoa powder and butter and salt and pepper to taste.
- Carve meat into slices and serve with sauce on top.
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Reviews
-
This is indeed different from the sauerbraten which I'm used to, but it is SOO good!!! You're right, the sauce is incredibly delicious. I followed the recipe to the letter - perfect directions, easy to follow, and the result is awesome. Oh, and I used both, apple butter and molasses :)<br/>Thanks so much for sharing this winner! DH is no big fan of sauerbraten, but he raved about this one.<br/>Made for PAC Spring 2014
RECIPE SUBMITTED BY
<p>Thanks in advance if you are making any of my recipes, and I hope that you like them as I do. <br /> <br />I grew up in the US, but I have spent most of the last few years in Europe now live in Germany, with my German husband. Much of the time that I have lived in Europe, I have lived in international student housing so I have lived with and cooked with people from all over world. I have also have had to learn to improvise a bit because it isn't always easy to get the foods I miss from the US here. <br /> <br />My husband is a good cook and likes to cook when he has time, but he quite often makes what he knows, mainly German food. So I am the one feeding him strange things. :D My husband has recently taken up hunting so I am having to learn how to cook game: wild boar, deer, hares and geese are the most common things hunted here. It isn't easy to find things for wild boar so I am trying to publish ones that I find that we really liked. <br /> <br />I like Recipezaar because I can easily find recipes for whatever I am in the mood, or whatever I happen to have laying around when I am too lazy to walk to the supermarket. :) I like trading tips with the people at the Asian and the German/Benelux forums, I lurk there mostly, but post when I have questions or think that I can help. <br /> <br />My reviews are mainly 4 or 5 stars because I won't try anything that I don't think that I will like. 5 stars is it was great, will make again, only very minor changes were made, if any. 4 stars is it was very good, will probably make again, made some changes to adjust to my taste. 3 stars is it was okay, probably won't make again but I didn't really mind eating it. I haven't had anything here that I thought was lower than that, which is good with how picky I am. I'll try most new things if it sounds good, but I am not afraid to say if I don't like it. I quite often make my own recipes out of some of the ones I find here, and don't post recipe reviews if I radically changed it.</p>