1 large carrot
1 medium onion
1-2 bay leaves
1 tsp peppercorns
200ml vinegar, such as red wine vinegar
1/8 litre red wine
1 tbsp clarified butter
salt, black pepper
100g honey cake or plain cake
2 tbsp raisins
a little sugar
2 tbsp sliced almonds
1 large freezer bag
Wash and peel the carrot. Peel the onion. Roughly chop the carrot and onion and put in a pan with the bay leaves, cloves, peppercorns, vinegar and wine. Add 200ml water and simmer for 2 minutes. Leave to cool.
Wash the meat and put it in a large freezer bag and then place in a bowl. Pour the marinade into the freezer bag. Secure the bag and leave in the fridge for 2-3 days. Stir occasionally.
Take the meat from the marinade and pat dry. Sieve the marinade and collect the juices. Heat the clarified butter in a roasting tray. Sear the meat all over on a high heat. Add salt and pepper to taste.
Pour on the marinade, bring to the boil, cover and braise for about 2 hours. After an hour, break up the honey cake and add to the Sauerbraten. Wash the raisins.
Remove the meat and keep warm. If necessary sieve the marinade, remembering to keep the juices!! If the marinade is too thin, thicken with cornflour.
Add the raisins and sliced almonds and simmer for another 10 minutes. Add salt, pepper and sugar to taste. Slice the Sauerbraten and serve with the sauce.
Enjoy one of the top tasty German meat recipes with potato dumplings. But feel free to serve it with your favourite vegetables or side dish.
by Chef Hogan
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