This marinated beef recipe is prepared in the traditional
German Sauerbraten style. The meat is placed in a red wine based marinade for 7 to 8
days before it is cooked. The marinade with red wine and its combination of vegetables and fragrant gives this beef casserole an unique and unmistakable taste.
Preparation time: 25 minutes
Cooking time: at least 90 minutes
Resting time: 7 days
Total time needed: at least 7 days 3 hours
Grade of Difficulty: standard
This recipe was inspired by Surina's Sauerbraten Recipe. You can find her recipe in German language here
- 900 gram / 32 oz beef goulash
- 385 ml / 13 oz of water
- 1/2 cup dry red wine
- 1 cup red wine vinegar
- 1 large carrot, diced
- 100 gram / 3.5 oz soup celery, diced
- 3 medium sized onions sliced
- 3 cloves of garlic, chopped fine
- 1 leek, cleaned and sliced
- 3 bay leaves
- 3 curry leaves
- 3 cloves
- 5 allspice
- 5 black pepper corns
- 1/2 tsp. yellow mustard seeds
- 1/2 tsp. black mustard seeds
- 3 tsp. brown sugar
- 1 cup of beef stock
- 2 tbs. tomato paste
- 50 gram butter
- Salt and pepper to taste
- potato flour to thicken the sauce (optional)
Marinating the meat
- Add all ingredients except the meat and the potato flower to a large pan or pot and heat it up.
- Once it is starting to boil, turn down the heat to low and let the marinade gently simmer for 10 minutes
- Take it of the stove and let the marinade cool down to room temperature
- Next place the meat and the marinade into a crock pot or other suitable container, making sure that the meat is covered with the marinade from all sides
- Cover the crock pot with lid and place in the fridge for 7 days
- Stir meat inside crock pot once a day (optional)
Cooking the meat
- After 7 days remove crock pot from stove
- Pore contents of the crock pot into a colander or big wire mesh and let the liquids drain into a big pot or bowl.
- Carefully separate the meat pieces from the vegetables and place them on a board
- Use a kitchen towel to dry the meat
- Cover the meat with freshly ground black pepper from all sides, place it in a bowl, cover it and let it rest for at least one hour
- Add 1/2 cup of marinade with 1 cup of beef stock and heat it up just below boiling point
- Add some lard or vegetable oil to a large pan, switch on stove and let the lard get hot
- Stir fry the meat pieces for 2 to 3 minutes to seal in the juices
- Salt the meat according to taste
- Add a little of the hot marinade and stock mixture to the pan, while continuously stirring meat. Use a wooden spoon or spatula that enables you to scrape the bottom of the pan well.
- The marinade will swiftly boil away and by scraping the bottom of the pan you will loosen the flavorful particles that remained from the evaporated marinade
- Add marinade and scrape the pan like this at least 5 times.
- Then add the marinated vegetables, mix them with the meat and fry everything for another 3 minutes.
- Add the remaining marinade and stock mixture, cover the pan with the lid, lower the heat and let the meat gently simmer for 90 minutes
- Stir it once every 30 minute and if to the meat seems to become to dry add some more of the remaining marinade.
Serve the marinated beef with potato dumplings and red cabbage.
Red cabbage in Red wine and apple sauce
Potatoes with eggs and spinach
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