Sauerbraten HT MC German
200mins plus marinating
4 Hot Beef Main Course Germany Europe
240ml/8fl.oz. Red Wine Vinegar
2 Onions, cut into wedges
Leaves from 1 bunch of celery
1 tbsp Sugar
2 teasp Mustard Seeds
Freshly grated Nutmeg
1 teasp Black Peppercorns, lightly crushed
4 Sprigs Fresh Parsley
2 Bay Leaves, crumbled
1kg/2.2lb Beef Roasting Joint (Topside, bottom round)
2 tbsp Lard or Vegetable oil
50g/2oz Gingernut Biscuits, crushed
1. Place the wine, vinegar, water, onions, celery leaves, salt, sugar, mustard
seeds, nutmeg, cloves, peppercorns, parsley, and bay leaves in a large mixing
bowl and mix well.
2. Add the meat,
cover and leave to marinate for 2-3 days (or at least 24 hours) in a cool
place, turning several times.
3. Remove the meat
from the marinade (reserving the marinade) pat dry on kitchen paper and
season with salt and pepper.
4. Heat the
lard or oil in a large saucepan, add the meat and brown on all sides.
5. Add the
reserved marinade, bring to the boil then reduce the heat, cover and simmer
gently for at least 3 hours.
the cooking liquor into a measuring jug then pour about 120ml/4fl.oz. of the
liquor into a saucepan. B bring to the boil, then add in the crushed gingernuts
and the remaining liquid, a little at a time, stirring constantly.
to boil the sauce, stirring, until thickened. Adjust the seasoning.
8. To serve -
slice the meat and transfer to a warmed serving platter. Pour a little of the
sauce over the top and serve the remaining sauce separately in a gravy
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