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Rhineland-style sauerbraten

Category Main courses

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  • 1h 40 minutes
  1. 1 carrot
  2. 1 onion
  3. 100 g root celery
  4. 150 g leek
  5. 2 cloves of garlic
  6. 1 bay leaf
  7. 6 black peppercorns
  8. 6 juniper berries
  9. 75 ml red wine vinegar
  10. 500 ml dry red wine
  11. 1.2 kg cut of beef for roasting (e.g. chuck roast)
  12. 200 ml strongly flavored beef broth
  13. dark-colored sauce thickener
  14. 100 ml cream
  15. 100 g raisins
  16. salt, pepper

1. Peel and dice the carrot, onion and celery. Clean and cut the leek into slices. Mix with the rest of the ingredients up to and including the red wine, then place the meat inside. Marinate in the refrigerator for 3 days, turning the meat once a day.

2. Remove the meet from the marinade about 30 minutes before you intend to prepare it. Strain marinade through a sieve, making sure to collect it in a container placed below. Pat the meat dry with a paper towel.

3. Heat the pot on highest level up to the roasting window, switch to low level and sear the meat on all sides. Add the vegetables and cook briefly, then deglaze with the marinade and broth. Cover with the Secuquick softline and close the lid.

4. Heat the pot on highest level up to the turbo window, switch to a low level and cook in the turbo area for approx. 60 minutes.

5. At the end of the cooking time, depressurize the pot and remove the Secuquick. Remove the meat and carve it into large cuts. Pour the sauce through a sieve, then add a little sauce thickener and cream to taste. Add the raisins to the sauce, season to taste and let the meat rest in the sauce for a few minutes before serving.

This recipe has been tested and approved by AMC.

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Cooking method

Quick cooking

suitable for controlled coooking

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