German
Sauerbraten
German marinated beef, braised to tenderness in a sweet-and-sour sauce
Tempo210 min
Porzioni6
Calorie50 kcal
LivelloDifficile
Ingredienti
- manzo (da brasare)1200 g
- vino rosso o aceto400 ml
- brodo500 ml
- cipolla2 pz
- carota2 pz
- foglia di alloro3 pz
- bacche di ginepro6 pz
- pan di zenzero o farina per salsa40 g
- sale1 a piacere
- zucchero1 cucchiaino
- vino secco150 ml
- acqua500 ml
- zenzero fresco1 cucchiaino
Istruzioni
1
Marinate the beef for 2–3 days in a mixture of wine or vinegar, water, onion, carrots, and spices.
2
Pat the meat dry, strain the marinade, and set it aside.
3
Sear the beef on all sides until deeply browned.
4
Add the vegetables from the marinade, a portion of the marinade, and broth; braise for 2.5–3 hours.
5
Strain the sauce, thicken it with gingerbread or flour, and balance with sugar and salt.
6
Slice the meat and serve with red cabbage and dumplings.