Sauerbraten

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.

• Prep time: 30 min
• Cook time: 180 min
• Difficulty: Medium
• Calories: 602
• Protein: 42 g
• Carbs: 16 g
• Fat: 41 g

Ingredients

• 0.8 kg Beef chuck ( whole )
• 333.3 ml Red wine ( dry )
• 166.7 ml Red wine vinegar ( for the marinade )
• 1.3 piece Onion ( sliced )
• 1.3 piece Carrot ( sliced )
• 0.7 piece Apium graveolens ( diced )
• 2 piece Clove
• 1.3 piece Bay leaf
• 6.7 piece Black peppercorns ( whole )
• 33.3 g Raisin
• 26.7 g Minimum butter sweet
• 20 g Wheat flour
• 0.7 pinch Gray sea salt
• 4 piece Juniper berries ( lightly crushed )

Instructions

1. The marinade

   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. Searing the meat

   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. Dusting and deglazing

   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. Braising

   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. Finishing the sauce

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator. Even better when gently reheated the next day in its sauce.