Sauerbraten

1 hour 10 minutes

Total Time

50 min

Cooking Time

20 min

Preperation Time

Ingredients

4 servings

1 kg	Beef (roasting meat)
330 ml	Vinegar, mild or verjus (low-histamine)
2-3 pinches	white pepper (omit if intolerant)
3-4 pinches	Paprika, noble sweet
3 stalks	spring onion or one onion
	1 small parsley root, parsnip or 5 sprigs of fresh parsley
2	Carrots
1 small stalk	leek
2 stalks	celery
Alternatively:	1 pack of soup vegetables
3 tbsp	clarified butter or oil
3	Bay leaves
8	Juniper berries
8	Allspice berries, whole
	3 pinches of salt
400 ml	Beef stock or vegetable broth
2 tbsp	butter
2 heaped tablespoons	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 deep into the meat in various places. Then pat the meat dry and season with pepper and paprika on all sides.

Step 2 of 10:

Wash and clean 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 well browned. Remove the meat. Sear the vegetable pieces as well, adding more clarified butter if necessary.

Step 4 of 10:

Deglaze with the remaining vinegar, add the stock or broth and all other spices to the liquid, and place the meat in the pressure cooker.

Step 5 of 10:

Close the pot according to the instructions, set the cooking indicator on the lid to level 2 (quick cooking), and bring the contents to a boil over high 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:

After the cooking time has ended, remove the pressure cooker from the heat and let it stand for 5 minutes. Then, release the steam according to the instructions, open the pot, and remove the meat.

Step 7 of 10:

Pour the cooking liquid through a fine-mesh sieve into a bowl and return it to the pressure cooker.

Step 8 of 10:

Knead together butter, flour, and sugar. Add the mixture in small lumps to the cooking liquid and stir constantly to achieve the desired sauce consistency. If lumps form, purée the sauce with an immersion blender. Turn the heat to low for this step.

Step 9 of 10:

Season the sauce to taste and add cream or sour cream as desired.

Step 10 of 10:

Slice the meat, place it in the sauce, let it steep briefly, and serve. Red cabbage or dumplings make a good side dish.

Note:

For a low-histamine version, verjuice can be used as an acid. The root vegetables are composed of tolerable vegetables. The spices are also selected according to tolerance. Pepper is often not well tolerated. For a lactose-free version, lactose-free products should be chosen.

To thicken the sauce gluten-free, use gluten-free flour. Flour mixes are available commercially that are suitable for all applications.

Tip:

If you want to marinate your Sauerbraten extra sour, use an additional 50 ml of vinegar for the cooking liquid.