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I had this beef marinated since last sunday, so today the day has finally come : Sauerbraten 🙂
I started cooking this at 10.30 an, so by 1 pm I was finally rewarded with this wonderful dish, which was as good as any beef dish can be.
When I was a child, you could get this in most restaurants in the area where I grew up (Baden Wurttemberg) and you could also find it in many homes as sunday lunch. It is an easy dish to prepare, but boy o boy have I been served some crap labeled “sauerbraten” in a couple of so called “German Restaurants” around the world.
However, today’s sauerbraten was just perfect. Super tender but not falling apart, tart but not sauer and although I usually serve this with Semmelknödel, the Mafaldine with Schmelze were a perfect substitute.
Bon Appetit ! Lasst’s Euch Schmecken !
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Schwäbischer Sauerbraten
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- Marinade beef in red wine (3/4), red wine winegar (1/4), cinamon stick, bay leaves, cracked peppercorn, star anis and mirepoix for one week
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- strain marinade, reserve vegetables and marinade
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- season beef with salt and pepper, saute until dark brown, remove from pot, reserve
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- saute mirepoix until caramelized
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- add garlic paste, tomato paste, paprika powder, salt and pepper, saute one minute
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- add marinade
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- add beef, simmer until very tender but NOT falling apart
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- remove beef, slice into thick slices
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- remove bay leaves and cinnamon stick from sauce, blend until smooth, check / adjust seasoning
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- Schwäbischer Sauerbraten
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- Schwäbischer Sauerbraten
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- Schwäbischer Sauerbraten
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- Schwäbischer Sauerbraten
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ChefsOpinion 