Post by kedigato on Dec 27, 2009 13:52:36 GMT
This is a German recipe for marinated beef.
Since it takes several days to marinate and then prepare, I fixed it the week before Arney and DAG came over a few weeks ago. They both enjoyed it and insisted that I post it up here for others to try.
1 kilo beef
Marinade
500 ml water
250 ml vinegar
4 - 6 cloves
6 - 8 Juniper berries, slightly crushed
1 - 2 Bay leaves
1 - 2 medium onions, cut in slices
1 teaspoon sugar
salt & pepper to taste
- mix the marinade ingredients together in a glass bowl
- put the beef in and turn it twice a day so the beef gets marinated from all sides
- keep in the fridge for 3 days
- pat the meat dry and brown from all sides in hot oil or lard, then brown the onions in the same way
- heat the marinade and add 1/2 - 3/4 to the browned meat
- add 1 medium carrot (optional, I always do as it gives the gravy a nice flavour)
- simmer for 1 - 1 1/2 hours until tender
- remove everything from the pot, discard the cloves, Juniper berries and the Bay leaves
- add cream or Creme fraiché, mix well and thicken
I always mash the carrot with a fork when done and put back into the gravy. Either that, or I puree the marinade and carrot for a smooth gravy.
I also added a few Oxo/Bovril cubes to the meat when it was cooking for a richer gravy.
You can also add some gravy browner if you like a dark gravy, which I do for beef.
I served the Sauerbraten with Potato Dumplings (ready-made ones) and Red Cabbage (NOT the pickled kind!).
PRINTABLE RECIPE: www.freewebs.com/dagsstudio3/Sauerbraten%20pdf.pdf
Since it takes several days to marinate and then prepare, I fixed it the week before Arney and DAG came over a few weeks ago. They both enjoyed it and insisted that I post it up here for others to try.
1 kilo beef
Marinade
500 ml water
250 ml vinegar
4 - 6 cloves
6 - 8 Juniper berries, slightly crushed
1 - 2 Bay leaves
1 - 2 medium onions, cut in slices
1 teaspoon sugar
salt & pepper to taste
- mix the marinade ingredients together in a glass bowl
- put the beef in and turn it twice a day so the beef gets marinated from all sides
- keep in the fridge for 3 days
- pat the meat dry and brown from all sides in hot oil or lard, then brown the onions in the same way
- heat the marinade and add 1/2 - 3/4 to the browned meat
- add 1 medium carrot (optional, I always do as it gives the gravy a nice flavour)
- simmer for 1 - 1 1/2 hours until tender
- remove everything from the pot, discard the cloves, Juniper berries and the Bay leaves
- add cream or Creme fraiché, mix well and thicken
I always mash the carrot with a fork when done and put back into the gravy. Either that, or I puree the marinade and carrot for a smooth gravy.
I also added a few Oxo/Bovril cubes to the meat when it was cooking for a richer gravy.
You can also add some gravy browner if you like a dark gravy, which I do for beef.
I served the Sauerbraten with Potato Dumplings (ready-made ones) and Red Cabbage (NOT the pickled kind!).
PRINTABLE RECIPE: www.freewebs.com/dagsstudio3/Sauerbraten%20pdf.pdf
