Germany

Sauerbraten

Name: Sauerbraten
Prep time: 45 minutes (plus 4–5 days marinating)
Cook time: 3 hours
Yield: 6 servings
Cuisine: Germany
Ingredients: 1.8 kg beef chuck or beef shoulder; 750 ml dry red wine; 500 ml red wine vinegar; 500 ml water; 2 onions, sliced; 2 carrots, chopped; 2 celery stalks, chopped; 3 garlic cloves, crushed; 3 bay leaves; 8 juniper berries; 10 black peppercorns; 4 cloves; 1 tsp mustard seeds; 2 tsp sea salt; 2 tbsp clarified butter; 2 tbsp tomato paste; 400 ml beef stock; 2 tbsp brown sugar; 2 tbsp crushed gingerbread or rye breadcrumbs; 2 tbsp raisins (optional, Rhineland style)

Presented by

Anna Apostolia Rapti

Chef

Ambassador · Greece / Germany

Yield: 6 servings
Preparation: 45 minutes (plus 4–5 days marinating)
Cooking: 3 hours
Difficulty: Medium

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