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Rheinischer Sauerbraten (Rhenish Stewed Pickled Beef)

Make Rheinischer Sauerbraten (Rhenish Stewed Pickled Beef) at home with Vinegar, Water, Beef, Hot Broth, and German Black Bread. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1/4 l
• 1/4 l
• 1000 g
• 1/4 l
• 50 g
• 1 tbsp
• 4 tbsp

Method (preview)

1. 1

   ADD FOR STEWING------------------------------ 60 g Margarine 1/4 l Hot broth 2 tb Red wine, dry

2. 2

   Score fatty parts.

3. 3

   Put the beef into a china (or ceramic or glass) bowl.

4. 4

   Bring water with vinegar and spices to a boil, pour it hot over the beef (the beef must be completely covered), and stir well.

5. 5

   Keep covered and cool for 3-4 days and turn the meat at least two times a day.

6. 6

   After the 3-4 days of marinating: Take the beef off the marinade, drain well. Pour the marinade through a fine sieve.

7. 7

   Heat margarine and brown the beef from all sides. That will take you about 15 minutes.

8. 8

   Add broth, dry wine and three tablespoons (not more) of the marinade. Cover and stew for 90 minutes.

9. 9

   Crumble the German black bread and add it only 10 minutes before the end of stewing time.

10. 10

    GRAVY: Sieve the beef stock and bring to a boil.

11. 11

    Reduce temperature.

12. 12

    Mix flour and cream in a cup until they are well-mixed and free of lumps.

13. 13

    Stir the mixture into the stock and keep the gravy boiling for 5 minutes.

14. 14

    Wash the raisins in very hot water, drain and add them to the gravy.

15. 15

    Wait 3 minutes.

16. 16

    Pour a little gravy over the Sauerbraten, serve the rest apart.

17. 17

    Peel, quarter and core the apples, boil them in water with lemon juice, add some sugar, mash the apples.

18. 18

    Cool well.

19. 19

    Before serving add some further sugar to taste, the puree should be sweet)