VIDEO: Sauerbraten ready pickled
A feast for the palate is possible with a ready-made pickled sauerbraten
- Take the pickled sauerbraten out of the stock (if available) and pour it through a fine sieve. If you packaged meat If you use it from the supermarket, the brew is of course included. If you have the roast meat buy fresh from the butcher, just ask them for a little liquid. Mix the filtered brew with the beef broth.
- Heat some fat in a sufficiently large saucepan and sear the sauerbraten on all sides. If the meat has a nice brown crust everywhere, pour a little meat broth over it again and again.
- Now the heat is reduced and the roast has to simmer.
Finishing the Sunday roast - final steps
- While the roast is simmering for about 2 hours, gradually add the currant jelly, the apple cabbage, the raisins and a little beef broth over and over again.
- Towards the end, the delicious dark sauce is bound with the sauce gingerbread and seasoned.
- Now season the finished sauce with salt and pepper. If it is still too thin for you, you can add a little cornstarch to something water Dissolve and stir into the boiling sauce until the desired consistency is achieved.
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Serve The finished sauerbraten with red cabbage and potato dumplings or with spaetzle. This meat dish also tastes delicious with fresh white bread. A slightly chilled, drier drink is suitable as a drink red wine preferably.
Of course, this recipe also works with a piece of sauerbraten that you pickled yourself according to your recipe. Bon Appetit!
