Rezept Sauerbraten - Metzgerei Brath - Fleischwerkstatt

How do you prepare a Sauerbraten? What's important when marinating the meat, and how do you cook it afterward? Heiko Brath explains this traditional German dish! ______________________ This recipe was created in collaboration with Janina Lindemann. www.BeiFreunden.de This video was produced by Paul Gärtner. www.PaulGärtner.de ______________________ More about my butcher shop: https://www.metzgerei-brath.de/ Meat delivery https://www.metzgerei-brath.de/fleisc... Grill courses and events: https://secure.deskapp.de/shop/brath/... Follow me on Instagram:   / heikobrath   Follow me on Facebook:   / heikobrath   ______________________ RECIPE: Sauerbraten for 4 people (must marinate for 3 days) 1.2 kg beef rump 150 g each leek, celery, and carrots 1 tbsp tomato paste 1 tbsp rapeseed oil 3 parsley stalks 1 star anise 3 cloves 1 tsp allspice berries 1/2 tsp black pepper Peppercorns 3 bay leaves 200 ml dark balsamic vinegar 400 ml dry red wine 300 ml craft broth (beef stock) Salt 2 tbsp blackcurrant jelly 1 tbsp sugar beet syrup 150 g raisins 2 tsp cornstarch mixed with cold water or balsamic vinegar if desired Wash the vegetables thoroughly and coarsely grate the carrots and celery, finely chop the leeks. Sauté the vegetables and tomato paste in a roasting pan with a tablespoon of oil. Deglaze with balsamic vinegar and red wine and remove from the heat. Roughly crush the spices in a mortar and pestle and add them to the marinade with the meat. If the meat isn't completely covered with liquid, it's best to place everything in a large freezer bag. Let it marinate in the refrigerator for 3-4 days. Preheat oven to 140°C (284°F). Remove the marinated meat from the marinade and pat dry thoroughly. Season with salt and sear on all sides in the roasting pan. My roast had a fair amount of fat on it, so I seared it first, without adding any additional fat. Deglaze with the marinade and beef stock. Cover and braise slowly in the oven for 3 hours. The meat should be very tender after this time. If not, continue cooking. Remove the meat from the roasting pan and keep warm. Strain the sauce through a sieve, add the raisins, and reduce. Meanwhile, prepare the side dishes. Stir in the jelly and syrup, season to taste, and thicken with starch if desired. Potato Pancake 600g floury potatoes 4 large eggs Salt 200g milk Pepper Nutmeg 1 tbsp cornstarch 2 tbsp chopped parsley 2 tbsp clarified butter 40g butter Cook the potatoes with their skins on. Separate the eggs and beat the egg whites with a pinch of salt until stiff peaks form. Peel the potatoes while they are still warm, mash them with the seasoned milk, and mix with the egg yolk and starch. Season with salt, pepper, and nutmeg. Lightly fold in the beaten egg whites and parsley. Heat the clarified butter in an ovenproof pan, add the potato mixture, and bake in the preheated oven on the middle rack at 180°C (350°F) for about 20 minutes. Cut the potato pancake into pieces and fry briefly on the stovetop in foaming butter. Pointed cabbage 1/2 pointed cabbage (approx. 800g) Salt Pinch of sugar 2 tbsp butter 1 shallot 120ml white wine 100g mascarpone 200g cream Pepper, freshly grated nutmeg Pinch of ground caraway Wash the pointed cabbage, remove the stems, and cut into approximately 8mm-wide strips. Blanch in salted water for 3 minutes and drain. Finely chop the shallot and sauté in butter. Sprinkle with sugar and a little salt, let it caramelize briefly, and deglaze with wine. Stir in the mascarpone and cream, simmer for 3 minutes, and season to taste. Heat the pointed cabbage in the cream.