Rhineland Sauerbraten with raisins
Beef marinates in vinegar and wine for several days before slow braising. Raisins and spiced biscuits sweeten and thicken the gravy.
Active time1 h 30 min
Cooking5 h
Total77 hResting : 72 h
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Ingredients
- 200 g carrots
- 120 g celery stalks
- 300 g onions
- 1350 g boneless beef braising roast in one piece
- 25 g crisp spiced gingersnap biscuits
- 480 ml drinking water
- 40 g plain wheat flour
- 0.6 g dried bay leaves
- 45 ml rapeseed oil
- 2 g whole black peppercorns
- 60 g raisins
- 8 g fine salt
- 360 ml red wine vinegar with 5 percent acidity
- 240 ml dry red wine
- 25 g brown sugar
- 1 g whole cloves
Preparation
Peel the onion and carrot. Wash and trim the celery. Cut into pieces. Enclose peppercorns, cloves and bay in a spice bag. Mix vinegar, wine, 180 ml water, sugar and all the salt in a non-reactive food container that fits the roast snugly. Add vegetables, spice bag and meat, then cover. Refrigerate at no more than 4 °C for 72 h, turning daily with clean utensils so every side is wetted. Keep the container on a tray at the bottom of the fridge.
200 g carrots120 g celery stalks300 g onions1350 g boneless beef braising roast in one piece480 ml drinking water0.6 g dried bay leaves2 g whole black peppercorns8 g fine salt360 ml red wine vinegar with 5 percent acidity240 ml dry red wine25 g brown sugar1 g whole cloves- knife
- board
- spice bag
- non-reactive lidded food container
- tray
- tongs
Remove the meat, pat dry and strain the marinade, keeping liquid, vegetables and spice bag separately. Lightly coat the roast with 20 g flour. Heat all the oil in a snug casserole of about four litres and brown the roast for about 15 min, turning it. Set the roast aside.
40 g plain wheat flour45 ml rapeseed oil- sieve
- bowl
- paper towel
- plate
- lidded casserole
- tongs
Brown the drained vegetables for about 10 min. Add all the marinade and the remaining 300 ml water. Scrape the base, bring to a boil and boil for 5 min.
- lidded casserole
- spoon
Return the roast and spice bag. Cover. Preheat a conventional oven to 180 °C, then braise in it for about 240 min, turning halfway, until the meat yields easily to a fork. Extend cooking if still firm.
- lidded casserole
- tongs
- oven
Finely crush the biscuits. Remove the roast and rest, covered, for about 10 min. Remove the spice bag, strain the juices, pressing the vegetables gently, then discard the solids. Skim excess surface fat. Take a little gravy and let it cool slightly in a bowl. Whisk in the remaining 20 g flour until smooth. Return to all the gravy with finely crushed biscuits and raisins. Simmer while whisking for about 10 min during the meat’s rest, until thickened and the raisins have softened. Slice the beef and serve with all the gravy.
25 g crisp spiced gingersnap biscuits60 g raisins- platter
- cover
- fine sieve
- saucepan
- bowl
- whisk
- spoon
- knife
- board
Allergens
- Celery
- Gluten
- Sulphites
Composition to check for: Crustaceans, Eggs, Fish, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration