Sauerbraten with Pumpernickel-Sultaninensoße

Ingredients

• 100 g Pumpernickel
• 50 g diced bacon
• 50 g almond sticks
• 50 g onions
• 1 tbsp butter
• 1 tsp tomato paste
• 300 ml dry red wine
• 500 ml beef jus (glass)
• 5 allspice berries
• 3 Cloves
• 50 g Raisins
• Salt
• 5 g cornstarch (for binding)
• 1 onion
• 50 g sun‑dried tomatoes (in oil)
• 1 endive salad
• 3 tbsp butter
• a pinch sugar
• Salt
• pepper (ground)
• 100 ml Vegetable broth
• 50 ml dry white wine
• 800 g starchy potatoes
• Salt
• butter flakes (for serving)
• thyme sprig (for garnish)
• 800 g beef fillet (trimmed)
• 1 onion
• 100 g Celery Root
• 1 Carrot
• 100 g parsley root
• 5 thyme sprigs
• 1 l dry red wine
• 200 ml white wine vinegar
• 1 tsp black peppercorns
• 2 allspice berries
• 2 Bay leaves
• 5 tbsp clarified butter

Instructions

1. 1.

   Wash and pat the beef fillet dry. Peel and roughly chop the onion, celery root, carrot, and parsley root. Shake thyme sprigs dry. Mix red wine with vinegar, add vegetables, chopped thyme, and spices. Marinate the meat covered in the fridge overnight.

2. 2.

   The next day remove the meat, pat dry, and sear all sides in clarified butter until browned. Set aside. Strain the marinade through a sieve and heat to 80°C. Place the fillet in the hot liquid and cook covered for 1–1.5 hours.

3. 3.

   For the sauce, finely grind or chop pumpernickel. Dice bacon into small cubes. Toast almond sticks in a dry pan until golden brown; set aside. Dice onion finely.

4. 4.

   Heat butter, sauté bacon and onion until translucent, deglaze with wine and reduce. Repeat until wine is gone. Add beef jus, allspice, and cloves. Bring to boil and reduce sauce by about half.

5. 5.

   For the endive balls, peel and dice onion. Finely chop sun‑dried tomatoes. Separate 8 large endive leaves, rinse, blanch in hot water, cool, and drain. Chop remaining leaf material finely. Heat butter in a pan, add onion and endive pieces, sprinkle with sugar, sauté until translucent, then add tomatoes. Season with salt and pepper. Spread filling on endive leaves and roll into balls.

6. 6.

   Cook potatoes: wash and boil in plenty of water for 25–30 minutes depending on thickness.

7. 7.

   Ten minutes before the potatoes finish, strain sauce through a sieve, stir in ground pumpernickel and raisins, season with salt, and thicken with optional cold‑water starch if desired.

8. 8.

   For the endive balls, bring vegetable broth and white wine to a boil and simmer the balls for 2–3 minutes. Slice the meat.

9. 9.

   Squeeze potatoes through a press onto warmed plates, sprinkle with salt, and top with sliced beef. Drizzle sauce over the meat, add endive balls, dot with butter flakes, and garnish with fresh thyme sprigs.