Sauerbraten

"Sauerbraten" from Berne

Preparation time: env. 45 minutes
 

1.2 kg	braising beef
1 l	red wine (e.g. Merlot)
0.5 dl	balsamic vinegar
200 g	celery, diced
1	carrot, diced
1	onion, pierced with 1 laurel leaf and 1 clove
1	sprig of thyme
1	stick of cinnamon
2 teaspoons	black peppercorns
1.5 teaspoons	salt
a pinch	pepper
	butter for frying
400 g	carrots, sliced
300 g	celery, diced
1 glass	pearl onions (approx. 380 g), rinsed & drained
1	sprig thyme
1 tablespoon	balsamic vinegar
	salt, to taste
	pepper, to taste

Here's how:

Step 1
Marinade: put meat in a large pot. Add wine and all ingredients up to and including peppercorns, ensuring that meat is entirely covered with fluid. Cover and chill in fridge for approx. 5 days, turning once daily.

Step 2
Remove meat. Strain marinade, bring to the boil, skim if necessary and put aside for the sauce.

Step 3
Dab meat dry and season. Heat butter in a pan. Brown meat over a medium heat for approx. 8 minutes; only turn over when surface is crispy. Remove meat from pan, dab off cooking fat, if necessary add butter to pan.

Step 4
Steam ingredients from carrots to thyme, add balsamic vinegar, and put into stewing pot with meat. Pour in the marinade.

5th step
Stew: place covered pot in the middle of an oven preheated to 150 degrees for approx. 3 hours. Turn meat twice during cooking. Remove meat, puree half the vegetables with approx. 2 dl of marinade, season. Slice meat across the grain, and serve with the sauce and the rest of the vegetables.

Quicker version:
Bring marinade to the boil, pour over meat, allow to cool, cover and marinate in fridge for just approx. 2 days.

Cooking pot:
Large pot with lid

Pro tip:
To make sure beef is fully covered by the marinade, weigh meat down with a plate.

Translation by Switzerland Tourism. Betty Bossi offers no guarantee for the accuracy of information.