Sauerbraten is a traditional dish made with braising beef that has been marinated for several days in wine or juice, which makes it exceptionally tender. Many regions of Switzerland have their own recipe, which may be with or without herbs, fruit or spirits. This recipe is undoubtedly one of the most popular dishes for a traditional Sunday lunch. The ideal accompaniment: creamy mashed potatoes.
"Sauerbraten" from BernePreparation 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||onion, pierced with 1 laurel leaf and 1 clove|
|1||sprig of thyme|
|1||stick of cinnamon|
|2 teaspoons||black peppercorns|
|butter for frying|
|400 g||carrots, sliced|
|300 g||celery, diced|
|1 glass||pearl onions (approx. 380 g), rinsed & drained|
|1 tablespoon||balsamic vinegar|
|salt, to taste|
|pepper, to taste|
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.
Remove meat. Strain marinade, bring to the boil, skim if necessary and put aside for the sauce.
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.
Steam ingredients from carrots to thyme, add balsamic vinegar, and put into stewing pot with meat. Pour in the marinade.
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.
Bring marinade to the boil, pour over meat, allow to cool, cover and marinate in fridge for just approx. 2 days.
Large pot with lid
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.
red wine (e.g. Merlot)
onion, pierced with 1 laurel leaf and 1 clove
butter for frying
pearl onions (approx. 380 g), rinsed & drained
salt, to taste, pepper, to taste