Classic Sauerbraten

Ingredients

• 650 ml red wine
• 80 ml red wine vinegar
• 4 juniper berries
• 1 bay leaf
• 3 Cloves
• 2 allspice berries
• 0.5 tsp Peppercorns
• 1 kg flat beef shoulder
• 2 onions
• 1 Carrot
• 100 g Celery Root
• 1 tbsp Vegetable oil
• Salt
• Pepper (freshly ground)
• 1 tbsp Tomato Paste
• 50 g rye bread
• 40 g raisins (or sultanas)

Instructions

1. 1.

   In a bowl combine the red wine, vinegar, juniper berries, bay leaf, cloves, allspice, and peppercorns. Place the meat in the liquid so it is covered, cover, and marinate in the refrigerator for 1‑2 days; top with more wine if needed.

2. 2.

   Preheat the oven to 160 °C (320 °F) with both fan and conventional heat.

3. 3.

   Before cooking peel or clean the vegetables, wash them, and cut into pieces.

4. 4.

   Heat oil in a hot Dutch oven. Remove the beef from the brine, pat dry with paper towels, season with salt and pepper, and sear all sides until browned; remove to set aside. Brown the vegetables in the remaining fat, then briefly toast the tomato paste. Deglaze with some of the wine‑marinade and bring to a boil. Return the beef, cover, and braise in the oven on low heat for about 2½ hours, turning occasionally. Add more brine if necessary.

5. 5.

   Remove the meat from the sauce and strain the liquid through a sieve into a pot. Press the vegetables through for a light bind. Crumble the rye bread, add raisins, and bring to a boil. Reduce to desired consistency, season with salt and pepper, and thicken with a little cornstarch if desired.

6. 6.

   Slice the Sauerbraten, serve with a drizzle of sauce.