Sauerbraten

Method

1. 1

   Step 1

   Bring the wine, vinegar, water, vegetables and whole spices to a simmer, then let the marinade cool completely.

   • 10 min
   • medium heat
   • Dutch oven / casserole pot (opens in a new tab)

   

2. 2

   Step 2

   Put the beef in a snug non-metallic container, pour over the cold marinade so it is covered and refrigerate for 3–5 days, turning the meat once a day.

   Food safety: Keep the meat refrigerated below 4 °C the whole time it marinates.

3. 3

   Step 3

   Lift out the beef, pat it dry and season with the salt. Strain the marinade, keeping both the liquid and the vegetables.

   • 5 min
   • Sieve / strainer (opens in a new tab)

   

4. 4

   Step 4

   Brown the meat well on all sides in the hot oil, then add the drained vegetables and fry for a few minutes. Dust with the flour and stir.

   • 12 min
   • medium-high heat
   • Dutch oven / casserole pot (opens in a new tab)

   

5. 5

   Step 5

   Pour in about 500 ml of the strained marinade, cover and braise very gently until the beef is tender, turning it now and then and topping up with marinade if needed.

   • 165 min
   • low heat
6. 6

   Step 6

   Rest the beef while you strain the braising liquid into a pan. Add the raisins (opens in a new tab) and sugar, simmer for 10 minutes and adjust the sweet-sour balance with a little sugar or vinegar.

   • 10 min
   • medium heat
7. 7

   Step 7

   Slice the beef across the grain and serve with plenty of the gravy.

   • 3 min