Rhenish Sauerbraten

Rhenish Sauerbraten should take at least 2-3 days in the marinade to the beef is tender and the spices can develop fully. Traditionally Rhenish sauerbraten with potato dumplings and apple compote served as a side dish. Braised beef in a large bowl set. Pour the marinade for red wine and red wine vinegar in a saucepan with a bay leaf, peppercorns and allspice to taste. Peel the carrots, parsley and celery root and cut into small cubes. The vegetables in the marinade and boil again sparkling.


The marinade to cool, pour over the beef and cover the bowl with a lid or plate. Rhenish Sauerbraten should take at least 2-3 days in refrigerator. Turn over from time to time in the stain, so that the Rhenish Sauerbraten is stained evenly. Then the marinated beef with a slotted spoon from the marinade and pat dry with kitchen paper. Keep the marinade for later. Heat the lard in a casserole and fry the strong Rhenish Sauerbraten round strong. Pour the marinade through a sieve and the vegetables briefly mitsch tumors. Something pickling liquid, about 1 ladle full, and pour tomato paste stir into the sauce.

A lid on the casserole and turn the temperature back to a low level, so that the meat is not cooked, it is braised. Fill up little by little broth. Pour in broth, not too much at once, because the meat is usually tough. Rhenish Sauerbraten should simmer about 90 minutes until the meat is tender. The meat from the casserole stand, wrap in aluminum foil and keep warm. The sauce through a sieve and season with salt and pepper. Pumpernickel crumble and add to the sauce. Boil the sauce again. By Pumpernickel is darker and the sauce is slightly bound. The cabbage with apple sauce to taste sweet.

Those who prefer sour sauce, anything can still inflict some pickling solution. Cornstarch with a little cold water and smooth stirring with a whisk pour in the sauce. Add raisins and let the sauce simmer for a few minutes until the raisins are soft. Marinated beef into slices and serve with sauce, like to see in the picture above, on warmed plates. Rhenish marinated beef is served with apple compote and potato dumplings.


¤ 900 g Beef
¤ 1 / 2 L Red wine
¤ 0.2 L Red wine vinegar
¤ 1 Bay leaf
¤ 5 Peppercorns
¤ Allspice
¤ 50 g Carrots
¤ 50 g Parsley root
¤ 30 g Celery
¤ 20 g Lard
¤ 1 tbsp Tomato paste
¤ 1 / 4 L Broth
¤ Pepper, salt
¤ 1 Pumpernickel
¤ 2 tablespoons Apple butter
¤ 3 tsp Cornstarch
¤ 60 g Raisins
¤ 350 g Stewed apples

6 servings – 431 calories per serving, 30 mins Prep – 120 min Total