Rheinischer Sauerbraten
- Reviews 1
Ready In: 96 hrs 45 mins
Serves: 6
Ingredients
- 2 lbs beef shoulder
- salt and pepper
- 2 carrots, peeled and cut into small pieces
- 1 parsnip, cleaned and chopped
- 2 cloves, whole
- 1 teaspoon brown sugar
- 4 peppercorns
- 1 garlic clove, finely chopped
- 1 sprig thyme
- 1 1⁄2 cups red wine
- 1⁄4 cup red wine vinegar
- 1 cup water
- 1 bay leaf
- 4 tablespoons butter
- 1 tablespoon tomato paste
- 6 gingersnap cookies, ground
- 4 tablespoons apple butter
- 1⁄2 cup raisins, soaked in apple juice
- 2 -3 tablespoons all-purpose flour
Directions
- Select a glass bowl just large enough to take the meat with a little space to spare, and combine in it (without the meat) the carrots, parsnip, cloves, sugar, peppercorns, garlic, thyme and wine. Then add the meat.
- In a medium-sized pan, bring the vinegar, water, and bay leaf to a boil; then simmer for 10 minutes before removing and cooling slightly.
- Pour the water-vinegar mixture over the meat, (meat should be totally immersed), and store refrigerated for 3 to 4 days, turning meat occasionally.
- Remove the beef and pat dry with paper towels; then salt and pepper all sides.
- Melt butter in a large cooking pot and brown beef in it on all sides. Pour in the marinade, including solids. Stir in tomato paste, cover, and simmer for 1 1/2 hours or until meat is tender.
- Remove meat and pour the broth through a fine sieve. Return broth to pot, add gingersnaps, apple butter, and raisins. Bring to a boil and thicken with prepared thickener (mix flour with a little water). Taste and adjust seasoning as necessary (the gravy should have a savory sweet-sour taste).
- Slice meat, pour a little gravy over it, and serve the remaining gravy in a sauce-boat.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off