Intro

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 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.

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Ingredients

Key Value List
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

Preparation Time

45 min