Renania Sauerbraten

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Sauerbraten is Germany's national pot asa and the Renania version is the most celebrated — carne de res rump or chuck marinated for three to four días in red wine, vinagre, and a small parade of especias (juniper, clove, allspice, bay), then brasado low and slow hasta que fork-tierno. The gravy is the soul of the dish: thickened not with flour but with aplastado Lebkuchen (Alemana gingerbread) or Rheinischer Honigkuchen, sweetened with raisins, and finished with a slick of mantequilla. Sour, sweet, and deeply spiced, sauerbraten arrives at the Sunday table en rodajas over papa dumplings (Kartoffelklöße) with a mound of red cabbage on the side. It is patient food: the marinade is the work; the cooking is just waiting.

Ingredientes

Sirve 6

• 1.5 kgcarne de res rump asa or chuck (one whole piece)
• 400 mldry red wine
• 300 mlred wine vinagre
• 300 mlwater
• 2 largecebollas, en rodajas (for marinade)
• 2zanahorias, en rodajas
• 1 smallcelery stalk, en rodajas
• 10whole juniper berries, lightly aplastado
• 10whole cloves
• 10bayas de pimienta de Jamaica
• 3bay leaves
• 1 tbspgranos de pimienta negra
• 1 tspmustard seeds
• 3 tbspneutral aceite
• 2 tbspPasta de tomate
• 60 gLebkuchen or Pfefferkuchen (Alemana gingerbread), crumbled
• 60 gdark raisins
• 1 tbspmarrón azúcar (if needed)
• 30 gfrío mantequilla
• sal and fresh pimienta to taste

Instrucciones

1. 1

   hacer la marinada

   En una large nonreactive container, combine red wine, vinagre, water, en rodajas cebollas, zanahorias, celery, juniper, cloves, allspice, bay, peppercorns, and mustard seeds. Submerge the carne de res. Cover and refrigerate 3–4 días, turning the meat once a día.

2. 2

   Pat dry and cuela

   Lift the meat out of the marinade and pat very dry. Cuela the marinade, reserving both liquid and the cooked vegetables and especias separately.

3. 3

   Marrón the meat

   Heat aceite En una heavy Holandesa horno over medium-high. Sear the carne de res on all sides hasta que deeply browned, about 10 minutos total. Lift out.

4. 4

   Construir la base para estofar

   In the same pot, Agrega the colado vegetables. Cocina 5 minutos, stirring, hasta que lightly browned. Agrega Pasta de tomate and Cocina 2 minutos.

5. 5

   Agrega liquid

   Vierte in the colado marinade (about 800 ml) plus a glass of water if needed to almost cover the meat. Return the carne de res to the pot.

6. 6

   Brasa low and slow

   Cover and brasa on the lowest heat (or En una 150°C horno) for 2.5–3 horas, hasta que the carne de res yields easily to a fork.

7. 7

   Rest meat, cuela sauce

   Lift the meat onto a tibio platter and tent with foil. Cuela the braising liquid into a clean saucepan, pressing the vegetables to extract flavor. Skim surface fat.

8. 8

   Build the gravy

   Bring the colado liquid to a brisk cocina a fuego lento. Agrega crumbled Lebkuchen and raisins. Bate to dissolve the gingerbread — the sauce will thicken naturally. Cocina a fuego lento 10 minutos. Taste: it should be balanced sour-sweet. Agrega marrón azúcar if too sharp. Bate in frío mantequilla off the heat for gloss.

9. 9

   Corta en rodajas and Sirve

   Corta en rodajas the carne de res thinly against the grain. Arrange on a tibio platter. Ladle gravy generously over the top. Sirve with Kartoffelklöße (papa dumplings) and Rotkohl (brasado red cabbage).

Variaciones

• •

  Sauerbraten bávaro: omita el pan de jengibre y las pasas; espese solo con una suspensión de harina y agua: más seco, más rústico.

• •

  Wild game sauerbraten: substitute venison shoulder; reduce marinade time to 48 horas.

• •

  Berliner sauerbraten: Agrega a splash of dark beer to the brasa.

Almacenamiento

Refrigerate up to 4 días; sauerbraten is famously even better on día two. Freezes 3 meses with the gravy.

Preguntas frecuentes