Recipe courtesy of Harry Kempf
Sauerbraten
- Level: Intermediate
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 410
- Total Fat
- 18
- Saturated Fat
- 8
- Carbohydrates
- 11
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 36
- Cholesterol
- 111
- Sodium
- 134
- Total: 5 days 2 hr 30 min
- Prep: 15 min
- Inactive: 5 days
- Cook: 2 hr 15 min
Ingredients
2 tablespoons all-purpose flour
2 onions, chopped
1 medium leek, chopped
3 tablespoons butter, or lard
2 tablespoons lard
3 pounds beef shoulder or rump
2 cups red wine vinegar
2 cups red wine
1 teaspoon cloves
5 bay leaves
3 cinnamon sticks
2 carrots, peeled and sliced
2 celery stalks, chopped
Directions
- Place the beef, vinegar, wine, cloves, bay leaves, cinnamon, carrots, celery, onions and leeks in a bowl small enough so the meat is immersed in the liquid. Marinate in the refrigerator for 5 days.
- Remove the beef from the marinade. Melt the butter in a large casserole pot and brown the beef on all sides. Pour in the marinade, including the solid ingredients; cover and simmer over low heat, about 2 hours. Remove the beef from the pot and pour the sauce through a fine strainer. Return the beef and liquid to a casserole dish.
- Melt the lard in a small saucepan; add the flour and cook until brown. Stir in 2 cups of beef cooking liquid to make a smooth sauce. Add the sauce to the beef, mixing it with any remaining cooking liquid in the casserole. Cook over low heat, about 15 minutes.
- Cut the beef into slices and serve with the sauce.