German Traditional Food Recipe

Rheinischer Sauerbraten

For a classic Sauerbraten recipe, a tender shoulder of beef is ideal. Try not to use deep frozen meat as this will affect the flavour.

The Sauerbraten marinade which is known as Beize (pickle) consists of water, carrots, onions, herbs such as bay, cloves and peppercorns. It tastes even better when part of the water is substituted by red wine.

My German traditional food recipe is very simple to make. Serve with potato dumplings.

Ingredients

Wash and peel the carrot. Peel the onion. Roughly chop the carrot and onion and put in a pan with the bay leaves, cloves, peppercorns, vinegar and wine. Add 200ml water and simmer for 2 minutes. Leave to cool.

Wash the meat and put it in a large freezer bag and then place in a bowl. Pour the marinade into the freezer bag. Secure the bag and leave in the fridge for 2-3 days. Stir occasionally.

Take the meat from the marinade and pat dry. Sieve the marinade and collect the juices. Heat the clarified butter in a roasting tray. Sear the meat all over on a high heat. Add salt and pepper to taste.

Pour on the marinade, bring to the boil, cover and braise for about 2 hours. After an hour, break up the honey cake and add to the Sauerbraten. Wash the raisins.

Remove the meat and keep warm. If necessary sieve the marinade, remembering to keep the juices!! If the marinade is too thin, thicken with cornflour.

Add the raisins and sliced almonds and simmer for another 10 minutes. Add salt, pepper and sugar to taste. Slice the Sauerbraten and serve with the sauce.

This German traditional food recipe, Sauerbraten, is normally served with potato dumplings. But feel free to serve it with your favourite vegetables or side dish.

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