German Braised Beef
2
German Braised Beef
In Germany this braised beef is known as 'Sauerbraten', it is similar to the American pot roast. Making it properly requires some time and patience as the meat needs to sit in the marinade for 3 days.
Ingredients
Serves: 4
- 1 beef roasting joint, de-boned
- 1 bay leaf
- 1 lemon, zested
- 2 cloves, sliced
- 1 onion, cut into thin slices
- 150ml vinegar, to cover
- 150ml water, to cover
- 200g streaky bacon
- 1 carrot, cut into thin slices
- 2 sprigs parsley, finely diced
- a little hot stock, if needed
Directions
Preparation:15min ›
Cook:3hours ›
Extra time:3days marinating ›
Ready in:3days3hours15min
- Tenderise the beef well by pounding with a meat tenderiser.
- In a bowl place beef with a bay leaf, lemon zest, cloves and onion. Pour a mixture of half vinegar and half water over the top and leave it in the fridge for 3 days, turning it once a day.
- Remove the beef from the marinade then wrap the entire joint with bacon and season with salt and pepper.
- Lightly fry to brown on all sides then pour as much of the marinade over it so that the meat is half covered. Then add the carrot and parsley and cover. Simmer for 2-3 hours over low heat.
- If the liquid reduces too much add some stock and simmer further until the meat is tender. Turn the meat from time to time. Slice the beef and arrange on a warm plate.
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