SAUERBRATEN

Sauerbraten is a strongly flavoured traditional German dish of marinated and braised meat.

INGREDIENTS FOR 4:

For marinade:

• Red wine
• 1 litre red wine vinegar
• 1 kg beef (muscle meat)          
• 25g black pepper
• 100g onion
• 100g carrot               
• 100g celery               
• 4 bay leaves
• 25 g cloves    
• 25g juniper berries    

For Sauerbraten:

• 100g celeriac            
• 2 l chicken broth                  
• 500g pork bacon

DIRECTIONS: 

Dice beef and coarsely chop celery, carrot and onion.

Make a marinade for the beef with wine, vinegar, juniper berries, pepper, bay leaves, cloves and minced celery, carrot and onion; marinate overnight in the refrigerator.

After marinating, remove celery, carrot and onion and sauté in a frying pan with minced bacon.

Add beef and celeriac and sauté, then add a ladle of marinade and a ladle of broth.

Continue cooking, adding chicken broth as necessary.

The dish is ready when the meat starts to fall apart, after 2 or 3 hours.