Bergischer Sauerbraten

Name: Bergischer Sauerbraten
Ingredients: 50 g carrots; 50 g celeriac; 100 g onions; 300 ml full-bodied red wine; 30 ml balsamic vinegar; 30 ml red wine vinegar; 2 sprigs rosemary; 2 sprigs thyme; 4 bay leaves; 1 tablespoon juniper berries; 3 cloves; sea salt; fresh ground pepper; 800 800 g beef roast or 800 g horse meat (these don't have to be one whole chunk of meat, we usually do this with two pieces with the deer); 30 g lard or 30 g clearified butter; 1 tablespoon tomato paste; 20 g apple butter or 1 tablespoon molasses; 1 liter beef stock (beef with beef or horse, game with deer) or 1 liter game stock (beef with beef or horse, game with deer); 4 tablespoons cocoa powder (not drink mix, plain cocoa powder); 2 tablespoons cold butter

20 ingredients

14 steps

Ingredients

50 g carrots
50 g celeriac
100 g onions
300 ml full-bodied red wine
30 ml balsamic vinegar
30 ml red wine vinegar
2 sprigs rosemary
2 sprigs thyme
4 bay leaves
1 tablespoon juniper berries
3 cloves
sea salt
fresh ground pepper
800 800 g beef roast or 800 g horse meat (these don't have to be one whole chunk of meat, we usually do this with two pieces with the deer)
30 g lard or 30 g clearified butter
1 tablespoon tomato paste
20 g apple butter or 1 tablespoon molasses
1 liter beef stock (beef with beef or horse, game with deer) or 1 liter game stock (beef with beef or horse, game with deer)
4 tablespoons cocoa powder (not drink mix, plain cocoa powder)
2 tablespoons cold butter

Directions

1

Peel and cube veggies in about 1 cm pieces.
2

In a big container with a lid, mix wine, vinegars, and spices (everything up to the sea salt), adding a pinch of sea salt and pepper.
3

Add meat and veggies and put in refrigerator or other cool place at least 3 days and up to 10 days.
4

Take out the meat and pat down with a towel.
5

Heat lard or clarified butter on high heat in a lidded pot that is large enough for the meat, veggies and sauce and sear the meat on all sides.
6

Pass the marinade through a colander, keeping both.
7

When the meat is seared on all sides, remove and add the veggies and spices and shortly roast.
8

Add the tomato paste and apple butter, mix and allow to caramelize for 2 minutes.
9

Add the marinade and stock.
10

Put the meat back on, put on lid and braise it on low heat for 1 1/2 - 2 hours (when the meat has reached 60°C/140°F).
11

Remove meat and keep warm.
12

Pass the liquid through colander and cook on medium-high, reducing sauce by half (about 20 minutes).
13

Add cocoa powder and butter and salt and pepper to taste.
14

Carve meat into slices and serve with sauce on top.