Saxon Sauerbraten according to Grandma’s recipe

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Directions:

  1. Wash the meat and pat dry.
  2. Pour the red wine into a large pot and add the roughly chopped onions, carrots, bay leaves, peppercorns, and cloves. Place the roast beef in the pot and let it marinate in the refrigerator for 2-3 days.
  3. Remove the meat from the marinade and dry it. Strain the marinade through a sieve and set aside.
  4. Heat the vegetable oil in a roasting pan and sear the beef roast well on all sides until brown.
  5. Add the onion rings and fry briefly.
  6. Sprinkle the flour over the meat and mix well.
  7. Sprinkle the sugar over the meat and let it caramelize slightly.
  8. Deglaze with the strained marinade and season with vinegar, salt and pepper.
  9. Close the roasting pan and let the sauerbraten simmer over low heat for about 2-3 hours until the meat is tender.
  10. Remove the sauerbraten from the roasting pan, cut into slices and serve with the sauce.

Traditionally, Saxon Sauerbraten is often served with red cabbage and dumplings. If your grandmother has special ingredients or steps, feel free to incorporate them into this basic recipe.

Directions:

  1. Wash the meat and pat dry.
  2. Pour the red wine into a large pot and add the roughly chopped onions, carrots, bay leaves, peppercorns, and cloves. Place the roast beef in the pot and let it marinate in the refrigerator for 2-3 days.
  3. Remove the meat from the marinade and dry it. Strain the marinade through a sieve and set aside.
  4. Heat the vegetable oil in a roasting pan and sear the beef roast well on all sides until brown.
  5. Add the onion rings and fry briefly.
  6. Sprinkle the flour over the meat and mix well.
  7. Sprinkle the sugar over the meat and let it caramelize slightly.
  8. Deglaze with the strained marinade and season with vinegar, salt and pepper.
  9. Close the roasting pan and let the sauerbraten simmer over low heat for about 2-3 hours until the meat is tender.
  10. Remove the sauerbraten from the roasting pan, cut into slices and serve with the sauce.

Traditionally, Saxon Sauerbraten is often served with red cabbage and dumplings. If your grandmother has special ingredients or steps, feel free to incorporate them into this basic recipe.

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