Aachen sauerbraten with print sauce and red cabbage

For 6 people
  • 4 onions
  • 2 Carrots
  • 250 g Celeriac
  • 250 ml red wine vinegar
  • 2 bay leaves
  • 3–4 cloves
  • 5 juniper berries
  • 1 TL Peppercorns
  • 4 allspice grains
  • salt
  • 2 kg Beef (from the leg , boneless)
  • 3–4 EL Oil
  • 400 ml dry red wine
  • 1 kg Apples
  • 250 ml clear apple juice
  • 1 packet vanilla sugar
  • 50 g Sugar
  • 20 g clarified butter
  • 2 (à 580 ml) Glasses of red cabbage with Pinot Noir
  • 2 EL apple jelly
  • 150 g Aachener Kräuter Printen
  • 50 g Raisins
  • Parsley
  • 1 (6 l content) Freezer bags
195 minutes
easy
1.
Peel and roughly dice 2 onions. Peel, wash and roughly dice the carrots and celery. For the marinade, mix vinegar, 250 ml water, bay leaves, cloves, juniper berries, peppercorns, allspice and salt.
2.
Wash the meat. Put the meat and marinade with vegetables in a large freezer bag. Seal tightly so that the meat floats in the marinade or is completely covered. Put in a bowl. Let it steep in the refrigerator overnight
3.
Remove the roast from the marinade. Pour the marinade through a sieve, catching the liquid, measure out 200 ml. Pat the roast dry with kitchen paper. Heat the oil in a large roasting pan, fry the meat vigorously on all sides, then remove. Place the drained vegetables in the frying fat and fry vigorously while turning. Put the meat back in. Deglaze with the measured marinade, red wine and 400 ml water, bring to the boil. Cover and roast in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 2 1/2 hours
4.
Wash the apples , peel, quarter, cut out the core. Cut the apples into cubes. Put the apple juice, vanilla sugar, sugar and apples in a saucepan, cover and bring to the boil and simmer for 8-10 minutes. Stir 1–2 times. Pour into a bowl and allow to cool
5.
Peel and finely dice 2 onions. Heat clarified butter in a saucepan and sauté the onions until translucent. Add the red cabbage, bring to the boil and simmer over a low heat for 10–12 minutes. Add the jelly and stir in.
6.
Roughly crumble Printen. Take the roast out of the oven, lift it out of the stock and keep it warm. Pour the stock through a sieve while collecting the stock. Return to the roasting pan, add the raisins and Printen, bring to the boil and simmer for about 10 minutes
7.
Cut open the meat, add to the sauce. Meat onGarnish with parsley on a plate. Serve with red cabbage and apple compote. Dumplings also taste good
8.
Waiting time approx. 12 hours
1 person approx .:
  • 810 kcal
  • 3400 kJ
  • 59 g protein
  • 23 g fat
  • 72 g carbohydrates

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