Marinated beef in German (Sauerbraten)

Category: Meat dishes
Kitchen: german
Marinated beef in German (Sauerbraten)

Ingredients

Boneless beef 700 g
red wine vinegar 1 glass
water 250-300 ml
leek 1 PC
bulb onions 1 PC
celery root 1 PC
carrot 2 pcs
sugar 1 tbsp. l
salt one . h l.
sour cream 2 tbsp. l
bouillon 200 ml
carnation 2 pcs
rosemary 1 pinch
Bay leaf 1 PC
parsley bundle
black pepper taste

Cooking method

  • Coarsely chop vegetables and herbs and put in a saucepan.
  • Pour in wine vinegar and add spices and water.
  • Bring to a boil over the fire and simmer for 5 minutes. Let the marinade cool.
  • Lightly beat off the washed and dried meat (I used a tenderizer), immerse it in the marinade and refrigerate for 3-5 days (this is the only drawback of the recipe).
  • After the marinating time has elapsed, remove the meat, pat dry with a paper towel and "seal" on all sides in a well-heated frying pan.
  • Strain the marinade.
  • Fry vegetables from the marinade in the same pan as the meat.
  • Put meat, vegetables, marinade in a heat-resistant dish and add broth so that the liquid covers the meat.
  • We put the meat in a preheated (200 degrees) oven for 2 hours.
  • Cut the finished meat into pieces, about 1 cm thick.
  • Strain the liquid, add sour cream and simmer over low heat.
  • Serve with sauce and stewed cabbage.

Time for preparing:

2 hours

Cooking program:

oven

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