Name: Sauerbraten with Gingerbread Sauce
Prep time: 48 h 30 min
Cook time: 3 h
Total time: 51 h 30 min
Yield: 1 pot
Ingredients: 1.5 kg beef round; 2 tablespoons butter; 500 ml beef broth; 60 g gingerbread for grating; 1 teaspoon salt; 50 g raisins; rapeseed oil; ground pepper; 500 ml red wine; 200 ml wine vinegar; 300 ml water; 2 pcs onion; 2 pcs carrot; 200 g celeriac; 3 pcs bay leaves; 6 pcs allspice; 8 pcs crushed juniper berries; 10 pcs whole peppercorns; 1 tablespoon caster sugar; 2 teaspoons salt; 400 g red cabbage

Step by step process

Preparation

1
Peel the onions and cut them into wedges. clean the carrots and cut them into large pieces. Peel the celery and chop it into small cubes. Place the red wine, wine vinegar, and water in a pot. Add all the prepared vegetables, bay leaf, allspice, juniper berries, whole peppercorns, sugar, and salt.
2
Bring the mixture to a boil and cook for 2-3 minutes until the spices become fragrant. Let it cool completely to room temperature, this takes about 30 minutes.
3
Place the beef topside in a non-metallic container and pour over the cooled marinade so the meat is fully submerged. Cover with a lid or plastic wrap and refrigerate for 2-3 days. Turn the meat at least once a day during marinating so it absorbs evenly on all sides.
TIP:
First, heat the wok thoroughly and fry the ingredients in smaller batches. Thanks to the high temperature, the meat quickly sears and browns. An overcrowded wok, on the other hand, cools down and starts steaming the food.

Cooking

4
Remove the meat from the marinade and pat it thoroughly dry with paper towels. Strain the marinade through a sieve, reserve the vegetables and discard all the spices.
5
In a heavy pot, heat canola oil and butter. Sear the meat on all sides over high heat until deeply browned and a flavorful crust forms (about 8 minutes).
TIP:
Do not overcrowd the wok or pan. Sear the meat in smaller batches over high heat so it sears quickly, does not release too much juice, and develops a rich flavor and color instead of steaming.
6
Add the vegetables from the marinade and sauté for several minutes until translucent and lightly caramelized. Pour in part of the strained marinade and add beef stock so the meat is halfway covered.
7
Bring the mixture to a gentle simmer. Cover with a lid and braise over very low heat for 2.5-3 hours, until the meat is tender and juicy. Turn the meat halfway through braising.
TIP:
We braise the meat at a low temperature under a lid for several hours to break down the collagen, making the meat tender and juicy. We regularly check it and turn it for even cooking.
8
Once tender, remove the meat and loosely wrap it in foil to rest. Stir the crumbled gingerbread cookies and, if desired, raisins into the sauce. Cook for another 10-15 minutes until the sauce thickens.
9
Adjust the sauce to taste with salt and ground black pepper. For a smooth texture, briefly blend with an immersion blender.

Serving

10
Slice the meat thinly against the grain, arrange on plates, and pour over the hot sweet-and-sour gingerbread sauce.
11
Serve immediately, ideally with a side of your choice, most commonly potato dumplings and red cabbage.

More tips:

To fine-tune the sauce's sweet-and-sour balance after thickening, adjust in teaspoons: add a little vinegar for tang or a pinch of sugar for sweetness, mixing and tasting after each addition.

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