Your online resource

for all things culinary


HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ? UKFoodOnline.co.uk

 

 

Bavarian Sauerbraten   HT MC  German  200mins plus marinating

 

Serves 4   Hot Beef Main Course  Germany  Europe

Ingredients

480ml/16fl.oz. Dry Red Wine
240ml/8fl.oz. Red Wine Vinegar

120ml/4fl.oz. Water
2 Onions, cut into wedges
Leaves from 1 bunch of celery
Salt
1 tbsp Sugar
2 teasp Mustard Seeds
Freshly grated Nutmeg
5 Cloves
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

 

Instructions


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.

 

6.  Strain 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.

 

7.  Continue 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 boat. 

 

 

More Beef/Veal Recipes  |  General Beef Prep & Cooking Times   |  Beef Cuts 

 

Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.

 

 

     

 Follow us 

Share 

 

Serving Suggestions

Serve with a green vegetable

 

Key techniques used in this recipe

Chop to To cut into pieces of approximately the same size.

Simmer - To maintain the temperature of a liquid at just below boiling.

 

Tips, Options and Substitutions

 

xxx

xxx

Main equipment required to make this recipe

 

Chopping knife

Chopping Board

Saucepan

Mixing Bowl

 

Make Ahead/ Freezing

 

Related Recipes and Information

More Beef/Veal Recipes 

General Beef Prep & Cooking Times

Beef Cuts 

 

 Sign up for Free E-Mailings

Still not found what you're looking for?

 

Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!

 

 

About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |   Links   |   Sitemap  |  Printing Recipes  |   Abbreviations on this site  

 

This Web Site was designed and created by Recipes4us.co.uk. Copyright 2000  to date  [Recipes4us] All rights reserved.

 Some Photos www.fotolia.co.uk