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bergischer sauerbraten

Desciption

sauerbraten is a dish that is traditional from the rhineland and the bergisch region. this one is a bit of a twist on the traditional, and the sauce is so good, you will probably find yourself soaking bread in it to finish it off. it was traditionally done with horse meat, but it is more commonly done with beef now. we prefer it with roe deer, which is a small type of deer from the region but it works well with beef and horse too. it has to be done well ahead of time and it is better the longer it sits but it is not very much work for the great result. it goes well with potatoes or dumplings and red cabbage or broccoli rabé. i have taken some ideas from several recipes i found online.

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Steps

  1. Peel and cube veggies in about 1 cm pieces
  2. In a big container with a lid
  3. Mix wine
  4. Vinegars
  5. And spices
  6. Adding a pinch of sea salt and pepper
  7. Add meat and veggies and put in refrigerator or other cool place at least 3 days and up to 10 days
  8. Take out the meat and pat down with a towel
  9. Heat lard or clarified butter on high heat in a lidded pot that is large enough for the meat
  10. Veggies and sauce and sear the meat on all sides
  11. Pass the marinade through a colander
  12. Keeping both
  13. When the meat is seared on all sides
  14. Remove and add the veggies and spices and shortly roast
  15. Add the tomato paste and apple butter
  16. Mix and allow to caramelize for 2 minutes
  17. Add the marinade and stock
  18. Put the meat back on
  19. Put on lid and braise it on low heat for 1 1 / 2 - 2 hours
  20. Remove meat and keep warm
  21. Pass the liquid through colander and cook on medium-high
  22. Reducing sauce by half
  23. Add cocoa powder and butter and salt and pepper to taste
  24. Carve meat into slices and serve with sauce on top

Step 14

Total Time in Minute 4500

Ingredients Count 20

cooking bergischer sauerbraten

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Ingredients

Carrots

Celeriac

Onions

Full-bodied red wine

Balsamic vinegar

Red wine vinegar

Rosemary

Thyme

Bay leaves

Juniper berries

Cloves

Sea salt

Fresh ground pepper

Venison

Lard

Tomato paste

Apple butter

Beef stock

Cocoa powder

Butter

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