Shopping List
Here's the list of what you need, and if you click the link on the right, the nice people at Tesco will deliver it for you!
- 200ml red wine vinegar
- ½ teaspoon black peppercorns
- 2 cloves
- 5 juniper berries
- 2 bay leaves
- 1kg (boneless) beef roasting joint
- 4 tablespoons vegetable oil
- 4-5 rashers of bacon, finely chopped
- 2 onions, roughly chopped
- 1 carrot, chopped
- 1 celery stick, chopped
- 3-4 Lebkuchen - German gingerbread biscuits, or similar, crumbled
- 100ml red wine
- 125g raisins
- Salt and freshly ground pepper
- 1 tablespoon red current jelly
|
|
What To Do
 Pour the red wine vinegar and 300ml water into a large saucepan. Bring to the boil.
Grind the peppercorns, cloves, and juniper berries slightly. Add these and the bay leaves to the boiling liquid.
Cook for 2 more minutes, then remove from heat and allow to cool.
Place the beef in a suitably-sized bowl. Pour the cooled marinade over the beef, so that the meat is completely covered in liquid.
Cover tightly and refrigerate for 3 days, turning the meat daily.
Heating the oil in a large flame-proof casserole. Add the bacon and fry for 5 minutes.
Remove the beef from the marinade and pat dry. Place the meat in the casserole and brown on all sides.
Add vegetables to the pot. Reduce the heat slightly.
Meanwhile, strain the marinade through a strainer or sieve into a large saucepan. Bring to the boil.
Add about 1 cup of the hot marinade to the meat along with the crumbled Lebkuchen.
Cover, reduce the heat to low, and cook the meat for 2 hours. After the first hour, add the red wine.
Once the meat is cooked, remove from the casserole, cover and keep warm.
Strain the liquid and vegetables through a strainer or sieve. Return the liquid to the original casserole.
Add the raisins, red currant jelly and season to taste. Allow the sauce to thicken (add a little cornflour if you wish to speed up this process).
Slice the Sauerbraten and serve with the sauce.
|
|
