Old Fashioned Sauerbraten
Nutritional values
(Percentage of daily recommendation)
| Calorie | 600 cal. | (29 %) | ||
| Protein | 58.23 g | (59 %) | ||
| Fat | 13.73 g | (12 %) | ||
| Carbohydrates | 32.93 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.93 g | (13 %) |
| Vitamin A | 358.2 mg | (44,775 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.37 mg | (11 %) | ||
| Vitamin B₁ | 0.33 mg | (33 %) | ||
| Vitamin B₂ | 0.68 mg | (62 %) | ||
| Niacin | 23.71 mg | (198 %) | ||
| Vitamin B₆ | 1.76 mg | (126 %) | ||
| Folate | 40.71 μg | (14 %) | ||
| Pantothenic acid | 2.34 mg | (39 %) | ||
| Biotin | 2.88 μg | (6 %) | ||
| Vitamin B₁₂ | 7.15 μg | (238 %) | ||
| Vitamin C | 10.87 mg | (11 %) | ||
| Potassium | 1,531.91 mg | (38 %) | ||
| Calcium | 122.97 mg | (12 %) | ||
| Magnesium | 110.68 mg | (37 %) | ||
| Iron | 9.15 mg | (61 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 18.07 mg | (226 %) | ||
| Saturated fatty acids | 4.55 g | |||
| Cholesterol | 170 mg |
Ingredients
- Ingredients
- 650 milliliters Red wine
- 80 milliliters Red wine vinegar
- 4 Juniper berries
- 1 bay leaf
- 3 cloves
- 2 allspice
- ½ tsp peppercorns
- 1 kilogram Beef shoulder
- 2 onions
- 1 carrot
- 100 grams Celery root
- 1 Tbsp vegetable oil
- salt
- freshly ground peppers
- 1 Tbsp Tomato paste
- 50 grams Pumpernickel bread
- 40 grams raisins
Preparation steps
For the marinade, combine the red wine, vinegar, juniper berries, bay leaf, cloves, allspice and the peppercorns in a bowl. Add the meat, making sure it is submerged in the liquid. Cover and refrigerate for 1-2 days, adding more red wine if needed.
Preheat the oven to 160°C (approximately 320°F).
Peel the onion, carrot and celery root and cut into pieces.
Heat the oil in a roasting pan. Remove the beef from the marinade, pat dry with paper towels and season with salt and pepper. Saute in the roasting pan until brown on all sides then remove from the pan. Add the vegetables and saute until lightly brown. Add the tomato paste and saute briefly. Deglaze with some of the red wine marinade and bring to a boil. Place the meat back into the pan and let stew for 2.5 hours in the oven.
Remove the meat from the sauce and pass the sauce through a sieve into a saucepan. Crumble the pumpernickel into the pan and add the raisins. Bring to a boil. Simmer the sauce to the desired consistency. Season with salt and pepper. Thicken with some cornstarch if desired.
Cut the beef in slices and serve dressed with some sauce.
