{"id":6896,"date":"2017-01-31T14:18:47","date_gmt":"2017-01-31T14:18:47","guid":{"rendered":"http:\/\/was-koche-ich-heute-rezepte.de\/?p=6896"},"modified":"2021-12-07T14:35:26","modified_gmt":"2021-12-07T13:35:26","slug":"sauerbraten-vom-rind-marinated-pot-roast","status":"publish","type":"post","link":"https:\/\/ichkocheheute.de\/en\/2017\/01\/31\/sauerbraten-vom-rind-marinated-pot-roast\/","title":{"rendered":"Marinated Pot Roast"},"content":{"rendered":"

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I cook today:<\/strong> Marinated Pot Roast<\/span><\/p>\n

Preparation:<\/strong> 2 – 4 days (incl. marinating time)
\nCooking time:<\/strong> 3 hours
\nTotal time:<\/strong> 2 – 4 days & 3 hours<\/p>\n

Category:<\/strong> Lunch Recipes, Meat Dishes, German Cuisine
\nOur Recipe Rating:<\/strong>
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\"Marinated

Marinated Pot Roast<\/p><\/div>\n

Ingredients for 6 – 8 servings<\/span>:<\/strong><\/p>\n

    \n
  • 1,5 kilograms beef for braising (for example cap of rump, prime rib or mock tender)<\/li>\n
  • 1 bunch of soup vegetables\/mirepoix<\/span><\/li>\n
  • 750 milliliters red wine<\/span><\/li>\n
  • 250 milliliters red wine vinegar<\/span><\/li>\n
  • 2 – 3 onions<\/span><\/li>\n
  • 7 – 8 juniper berries<\/span><\/li>\n
  • 3 bay leaves<\/li>\n
  • 3 – 4 pimento seeds<\/li>\n
  • 3 – 4 cloves<\/li>\n
  • 1 teaspoon mustard seed<\/li>\n
  • 1 teaspoon of peppercorns<\/span><\/li>\n
  • 2 – 3 sprigs of rosemary<\/span><\/li>\n
  • 1 – 2 tablespoons tomato paste<\/li>\n
  • 125 grams of pumpernickel (alternatively honey bread)<\/li>\n
  • Beet syrup<\/li>\n
  • 50 grams of raisins<\/li>\n
  • 50 grams of cranberries<\/span><\/li>\n
  • 1 tablespoon clarified butter<\/span><\/li>\n
  • Salt & pepper<\/span><\/li>\n<\/ul>\n

    Kitchen Helper\/Gadgets:<\/strong><\/p>\n

      \n
    • Large pot for the marinade<\/li>\n
    • Large casserole, plastic container or pot with lid<\/li>\n
    • Colander<\/li>\n
    • Large pot or roasting dish with lid<\/li>\n
    • Fine sieve<\/li>\n
    • Aluminum foil<\/li>\n
    • Kitchen paper<\/li>\n
    • Pot to cook the sauce<\/li>\n
    • Blender<\/li>\n<\/ul>\n

      Instructions:<\/strong><\/p>\n

      Wash the soup vegetables (except the parsley) and cut into 1 – 2 centimeter large pieces. Peel onions, halve them and cut them roughly into pieces. Place the vegetables & onions in a large saucepan and pour in 750 milliliters of dry red wine and 250 milliliters of red wine vinegar.<\/p>\n

      Add the parsley, 2 – 3 sprigs of rosemary & the spices (juniper berries, pimento seeds, cloves, bay leaves, mustard seeds & peppercorns). Bring the marinade to a boil & allow to simmer for about 4 – 5 minutes, then remove from the stove and allow to cool completely.<\/p>\n

      …for the beef:<\/em><\/p>\n

      Place the beef into a suitable baking dish, plastic container or saucepan and pour over the cold marinade. The beef should be completely covered by the liquid, then allow to marinate in the refrigerator for 2 – 4 days.<\/p>\n

      …for the marinated pot roast:<\/em><\/p>\n

      Lift the beef out of the marinade, thoroughly dab with kitchen paper and then season with salt and pepper from all sides. Pour the marinade through a sieve, collect the liquid and let the vegetables drain well.<\/p>\n

      Heat up a roasting tin or a large pot adding a tablespoon of clarified butter and sear the beef on all sides for a few minutes, then lift it out of the roasting pan and set aside briefly. Next give the drained vegetables into the roasting pan and fry for 2 – 3 minutes, turning occasionally. Stir in 1 – 2 tablespoons of tomato paste until everything has a slight tomato glaze and allow to brown for 1 – 2 minutes.<\/p>\n

      Now place the meat back into the roasting pan and pour over the whole liquid\/marinade. Allow to boil up once and then lightly simmer for 2 hours over low heat (level 2 – 3 of 10) with the lid closed. Possibly turn the roast after 1 hour.<\/p>\n

      …for the sauce:<\/em><\/p>\n

      After 2 hours, lift the beef out of the roasting tin, wrap into 1 – 2 sheets of aluminum foil and place aside to keep warm (possibly in the oven). Pour the sauce through a fine sieve, collect the vegetables and squeeze it out with a spoon. Then crumble 125 grams of pumpernickel (alternatively honey bread) into the sauce. Add 2 – 3 tablespoons of beet syrup and season the sauce with salt and pepper.<\/p>\n

      Puree the sauce with a blender until the pumpernickel has dissolved almost completely, then bring to a boil and allow to simmer until the sauce reaches the desired consistency. To finish, add 50 grams of raisins and 50 grams of cranberries to the sauce and serve.<\/p>\n

      With a knife cut the roast into slices and serve with the sauce, potato dumplings & homemade apple red cabbage. Bon Appetite!<\/p>\n

      Video Tutorial:<\/strong><\/p>\n

      Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):<\/p>\n