Sauerbraten

Dr. Oetker describes sauerbraten as a classic of German cuisine. This selection marinates supplied boneless beef topside with onion, soup greens, whole spices, white-wine vinegar and water, then braises it and makes a strained sauce with finely reduced pumpernickel.

The beef is dried with kitchen paper. The onions are peeled and sliced, and the soup greens are prepared by peeling celeriac and carrots and cutting the vegetables small. They are stirred in a bowl with juniper berries, generic peppercorns, allspice berries, cloves, bay leaf, the selected vinegar and water. The meat marinates under the selected lid in the refrigerator for about two days, with occasional turning.

The meat is removed and dried again. The marinade passes through a sieve, 375 ml of the same liquid are measured, and the liquid and vegetables are held separately. Sunflower oil heats in the selected pot, the meat browns on every side and is seasoned with salt and supplied freshly ground generic pepper. The drained vegetables fry briefly with it.

Some of the reserved marinade is added and the beef braises under a lid over medium heat for about two hours, with occasional turning and more of that marinade replacing evaporated liquid. Fifteen minutes before the end, the selected pumpernickel is finely reduced and added. The cooked beef is removed and rests covered for about ten minutes.

The roasting liquid and vegetables are pressed through a sieve, heated again and seasoned with salt, generic pepper and sugar. The beef is sliced and arranged with its sauce on a prewarmed platter. Prepared potato dumplings may accompany it as the selected optional side.