Sauerbraten
1 hour 10 minutes
Total Time
50 min
Cooking Time
20 min
Preperation Time
Ingredients
| 1 kg | beef (roasting beef) |
| 330 ml | vinegar, mild or verjuice (low histamine) |
| 2-3 pinches | pepper, white (omit if intolerant) |
| 3-4 pinches | paprika, sweet |
| 3 stalks | spring onion or one onion |
| 1 small | parsley root, parsnip or 5 sprigs fresh parsley |
| 2 | carrots |
| 1 small stalk | leek |
| 2 stalks | celery |
| alternatively: | 1 packet soup vegetables |
| 3 tbsp. | clarified butter or oil |
| 3 | bay leaves |
| 8 | juniper berries |
| 8 | allspice berries, whole |
| 3 pinches | salt |
| 400 ml | beef stock or vegetable broth |
| 2 tbsp. | butter |
| 2 heaped tbsp. | spelt flour type 630 or flour (gluten-free) |
| 1-2 pinches | sugar |
| optional: ½ cup | cream or sour cream (lactose-free) |
Instructions
Step 1 of 10:
Attach the cannula to the syringe and draw up 80 ml of vinegar. Inject it deep into the meat in several places. Then pat the meat dry and season all over with pepper and paprika.
Step 2 of 10:
Wash and trim the root vegetables, then cut them into large pieces.
Step 3 of 10:
Heat clarified butter in the Pressure Cooker. Sear the meat on all sides until it is well browned. Remove the meat. Also roast the vegetable pieces well, adding a little more clarified butter if needed.
Step 4 of 10:
Deglaze with the remaining vinegar, add stock or broth and all the other spices to the cooking liquid, and place the meat in the Pressure Cooker.
Step 5 of 10:
Close the pot according to the instructions, set the cooking valve in the Lid to level 2 (speed cooking level), and bring the contents of the pot to the boil over full heat. As soon as the yellow ring becomes visible, reduce the heat. When the green ring appears, the cooking time of 50 minutes begins.
Step 6 of 10:
At the end of the cooking time, remove the Pressure Cooker from the heat source and leave it to stand for 5 minutes. Then release the steam from the pot according to the instructions, open it, and remove the meat.
Step 7 of 10:
Pour the cooking liquid through a fine sieve into a bowl and then return it to the Pressure Cooker.
Step 8 of 10:
Knead together the butter, flour, and sugar. Add the mixture to the cooking liquid in small lumps and stir constantly until the sauce reaches the desired consistency. If lumps form, blend the sauce smooth with a hand blender. Keep the hob on a low setting while doing this.
Step 9 of 10:
Taste the sauce and add cream or sour cream if desired.
Step 10 of 10:
Slice the meat, place it in the sauce, leave it to rest briefly, and serve. Red cabbage or dumplings go well as side dishes.
Note:
For a low-histamine version, verjus can be used as the acid. The root vegetables are selected from vegetables that are well tolerated. The spices are also chosen according to tolerance. Pepper is often not well tolerated. For a lactose-free version, lactose-free products should be used.
To thicken the sauce without gluten, use a gluten-free flour. Flour blends suitable for all applications are available in shops.
Tipp:
If you want to marinate your sauerbraten really sour, use 50 ml more vinegar for the cooking liquid.
