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LOCATION: Recipes >> German >> Sauerbraten 01

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Sauerbraten (Sour roasted beef)
Use for 4-6 servings:

1 kg piece of beef (e.g. from the upper back hip, no usual roast beef!)
1/4 l vinegar from red wine or a mixture 50:50 red wine and vinegar
2 bay leafs
2 tblsp whole black pepper
2 big onions
1 big carrot
200 g potatoes
1/4 l bouillon
2 tblsp creme fraiche (or sour cream)
salt, pepper, oil

Place meat in a high dish, fill with vinegar (or mixture) until
covered. Add bay leafs and pepper grains and place dish in the
refrigerator. Leave there for 2-3 days, turn meat around at least

Get meat out of marinade and dry. Spice meat with pepper all around.

Cut onions, carrots and potatoes in little cubes. Heat oil, place
meat in it and roast until brown from all sides. Add onions until
brown, too.

Salt the meat, add potatoes and carrots, then the bouillon, and,
optionally, some more red wine (esp. if you used only vinegar
before). Add also a little of the marinade (without leafs and

Simmer for at least 1 1/2 hours on low heat in a closed pot, turn

Get meat out of the pot and keep warm. Puree the sauce, let reduce
a little. Add creme fraiche or sour creme, add salt and pepper to
your taste.

Cut meat into slices, serve.

Traditional side dishes are potatoes or Kloesse (dumplings), and
some vegetable like Rotkraut (that is hot red crabbage).

In some areas of germany, they add raisins and sliced apples to
the sauce so that it gets a more sweet-and-sour taste.


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