Sauerbraten
Yield: 6 Servings
1000 To 1500 gr lean beef (preferably a rump piece)
~~~ For the Marinade:
3/4 liter Water
Some cloves
1/4 liter Vinegar
Some Juniper Berries
1/4 liter Vinegar
2 Big onions cut into rings
1 Bay leaf
1 Carrot
Black pepper (whole seed)
~~~ For the Sauce:
40 gr Bacon, chopped
100 gr Raisins, washed and soaked with water
2 TBS Cooking Oil
1 TBS Red Currant Jelly
2 Big onions, chopped
1 tsp Salt
1/4 liter Broth
1/2 tsp Black Pepper
1/2 cup Sour Cream
2 TBS Flour
Bring to boil the marinade
ingredients and pour over
the meat.
Cover and keep in a cool
dark place for 5 days.
(In winter a bit longer)
Put the marinated meat on
a sieve, then drain well by
using a paper towel.
Cook bacon in oil for some minutes,
then put in meat and fry it on all
sides, until browned.
Add onions and saute, add peppers
and salt and now add alternatively
broth -- OR --marinade which has
been sifted (strained).
You may leave the bay leaf in if desired
but remove the leaf before serving.
Now cover and simmer for 1 1/2 hrs, adding
from time to time a ladle full of broth or
marinade.
Add now the soaked raisins and the red
currant jelly, and simmer for 1 hour.
Now take the meat out of pot and let cool
10 minutes on platter.
Meanwhile back at the sauce ,.. stir flour
into the sour cream, then pour into sauce,
while continuosly stirring.
Simmer for 10 minutes.
Cut meat into then slices and put them in
the sauce.
1000 gr of meat will serve 7 persons
1500 g will serve 10
2 1/2 hrs actual cooking time
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