Sauerbraten
Ingredients
- 0.8 kgBeef chuck (whole)
- 333.3 mlRed wine (dry)
- 166.7 mlRed wine vinegar (for the marinade)
- 1.3 pcOnion (sliced)
- 1.3 pcCarrot (sliced)
- 0.7 pcApium graveolens (diced)
- 2 pcClove
- 1.3 pcBay leaf
- 6.7 pcBlack peppercorns (whole)
- 33.3 gRaisin
- 26.7 gUnsalted butter
- 20 gWheat flour
- 0.7 pinchGray sea salt
- 4 pcJuniper berries (lightly crushed)
Method
A beef joint that pulls apart with a fork after days of marinating. The sauce is dark, glossy, and velvety, featuring a sharp balance between vinegar acidity and raisin sweetness.
- 1
In a saucepan, heat the red wine, vinegar, sliced onions, sliced carrots, celery, bay leaf, clove, juniper berries, and pepper. Let cool completely. Submerge the beef in this cold liquid and let it rest in the fridge for 3 to 4 days, turning the meat daily.
- 2
Remove the meat and pat it dry thoroughly. In a cast-iron pot, heat the butter and brown the beef on all sides until a uniform brown crust is formed. Remove the meat.
- 3
Sauté the drained vegetables from the marinade in the pot. Sprinkle with flour and stir to cook the flour without burning it. Deglaze with the marinade liquid, scraping the bits from the bottom of the pot.
- 4
Return the meat to the pot, add the raisins. Bring to a simmer, cover, and braise over very low heat. The meat is ready when a fork enters without any resistance.
- 5
Remove the meat and slice it. Strain the sauce through a fine-mesh sieve or blend it until perfectly smooth. It should generously coat the back of a spoon. If it is too thin, reduce it over high heat.
Frequently asked questions
How do you get this dish right?
- Don't skip the marinating time; it's what breaks down the meat fibers to make it melt-in-your-mouth tender.
- If the sauce is too acidic for your taste at the end, add a spoonful of apricot jam to mellow it out.
How long does this dish keep?
Keeps for 3 days in the refrigerator. Even better when gently reheated the next day in its sauce.
