Friday, July 1, 2011


SAUERBRATEN:                EUROPE

INGREDIENTS:        ( serves 4 )

3  small onions, chopped
2  carrots
2  sticks celery
2  tsp  rosemary
4  tsp thyme
1  kg  beef
1  clove
2  bay leaves
1  tsp peppercorns
750  ml  beef stock
100  ml  vinegar
3  tbs  vegetable oil
1  tbs  butter
Salt and ground black pepper
1  tsp  nutmeg
1  tsp  cloves, ground
1  tsp  allspice
Parsley, to garnish

  • Combine the chopped onion, carrots, celery, rosemary and thyme to make a mirepoix. Put the mirepoix and the meat into a bowl and add the quartered onion, clove, bay leaves and peppercorns.
  • Add the beef stock and the vinegar and make sure that everything is well covered by the liquid. Cover and allow to marinate overnight in the fridge.
  • Remove the meat from the marinate and fry well on all sides in the hot oil and butter in a stew pot. Season with salt and ground black pepper and add the marinade.
  • Allow to stew for approximately 90 minutes. Remove the meat from the pot and sieve the sauce. Reduce to about half, add the spices and season to taste .
  • Slice the meat, place in the sauce, serve with mashed potatoes and garnish with parsley.
TIPS : A famous dish of German origin in which meat is marinated in a sweet and sour mixture for several days and is then braised for several hours in the marinade, producing meat that is very tender and flavourful.

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