Rheinischer Sauerbraten Recipe,How To Make Rheinischer Sauerbraten

Rheinischer Sauerbraten Recipe is easy to make with help of very simple ingredients.This Rheinischer Sauerbraten Recipe gets its zest vinegar,bay leaf and cream.Here is one of my favorite quick and easy  Rheinischer Sauerbraten Recipe , best recipe of this kind and enjoy cooking.

Rheinischer Sauerbraten Recipe

 

Rheinischer Sauerbraten Recipe
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Rheinischer Sauerbraten Recipe

Rheinischer Sauerbraten Recipe is delicious, tasteful and yammi dish. Rheinischer Sauerbraten Recipe can be made in less than few minutes with the help of very few ingredients which is available at your nearest super market.Rheinischer Sauerbraten Recipe easy to make at your home check below step by step directions of the recipe and enjoy cooking.
Prep Time15 mins
Active Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Yield: 6 people
Calories: 259kcal
Author: Planet Food Geeks

Materials

MARINADE FOR SAUERBRATEN

  • 1/4 l vinegar
  • 1/4 l water
  • 1 bay leaf or more to taste
  • 6 peppercorns
  • 1/4 t mustardseeds
  • 1 onion finely chopped
  • 1000 g beef or horse meat

ADD FOR STEWING

  • 60 g margarine
  • 1/4 l hot broth
  • 2 T red wine dry or dry white wine
  • 50 g german black bread
  • 1 T flour
  • 4 T sweet cream
  • 40 g raisins

APPLE PUREE

  • 1 some apples
  • 1 lemon
  • 1 sugar

Instructions

  • MARINADE FOR SAUERBRATEN: Wash the beef, dry it with a paper towel. Score fatty parts. Put the beef into a china or ceramic or glass bowl. Bring water with vinegar and spices to a boil, pour it hot over the beef (the beef must be completely covered), and stir well. 
  • Keep covered and cool for 3-4 days and turn the meat at least two times a day. SAUERBRATEN: After the 3-4 days of marinating: Take the beef off the marinade, drain well. 
  • Pour the marinade through a fine sieve. Heat margarine and brown the beef from all sides. That will take you about 15 minutes. Add broth, dry wine and three tablespoons not more of the marinade. 
  • Cover and stew for 90 minutes. Crumble the German black bread and add it only 10 minutes before the end of stewing time. Put the beef on a chopping board and cut it into 1/2 inch slices - cut transverse to the fibre. 
  • Keep it warm. GRAVY: Sieve the beef stock and bring to a boil. Reduce temperature. Mix flour and cream in a cup until they are well-mixed and free of lumps. 
  • Stir the mixture into the stock and keep the gravy boiling for 5 minutes. Wash the raisins in very hot water, drain and add them to the gravy. Wait 3 minutes. Salt to taste.

Nutrition

Calories: 259kcal
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