Sauerbraten Winzer Art mit Weintrauben

Ingredients

• 500 ml white wine
• 375 ml vinegar
• vegetable mirepoix
• 1 tsp peppercorns
• 6 cloves
• 1 cinnamon stick
• 1 kg beef (e.g., steak meat)
• Salt
• ground pepper
• 2 tbsp oil
• 375 ml heavy cream
• 5 tbsp sauce thickener
• 200 g grapes
• 2 tbsp almond sticks

Instructions

1. 1.

   Boil wine and vinegar. Add chopped vegetable mirepoix and spices, let cool. Marinate the meat in this mixture for 2–3 days.

2. 2.

   Strain the marinade through a sieve. Pat the meat dry. Rub with salt and pepper. Sear all sides of the meat in hot oil until browned. Add the sieved contents and deglaze with about 250 ml of the remaining marinade. Cover and simmer for about an hour.

3. 3.

   Let the meat rest for about 15 minutes. Strain the cooking liquid. Pour in the heavy cream and bring to a boil. Thicken with sauce thickener. Warm the halved grapes in the mixture. Season to taste. Fold in toasted almond sticks. Slice the meat and serve with the sauce. Pair with spaetzle and chanterelle mushrooms.