Bergischer Sauerbraten

Recipe by Tea Girl
READY IN: 75hrs




  • 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.