BLUE WINDOW | Food Travels in the Alps | Bayerischer Sauerbraten (soured beef)

Bayerischer Sauerbraten GERMANY soured beef

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Sauerbraten is a traditional dish rooted in the regions, with the Bavarians and Rhinelanders arguing that their version is the best, the southerners adopting a French method called bofflamot. Originally made with game meat, sauerbraten is now associated with beef and is generally served with boiled potatoes and red cabbage, with dumplings or noodles.

Marinade

600 ml red wine
100 ml red wine vinegar
12 juniper berries
12 peppercorns
6 allspice berries
2 bay leaves
2 cloves

Finish

1 kg beef shoulder, steeped in marinade for three days
700 ml marinade liquid and ingredients
500 g soup vegetables (carrot, celeriac, celery, onion, parsley root)
300 m chicken stock
70 ml creme fraîche / cream
30 g pork belly fat
8 juniper berries
2 bay leaves
Black pepper, large pinch
Chilli powder, large pinch
Cinnamon, large pinch
Nutmeg, large pinch
Seasonings

After marination, thoroughly dry the beef, fry in pork fat to brown. Add chicken stock, soup vegetables, herbs and spices, braise for 2 hours over lowest heat. Meanwhile reduce the strained marinade liquid. Remove beef from cooking liquid and keep warm. Strain the beef liquid into a saucepan, reduce until creamy, add 60 ml of the reduced marinade liquid, heat, season. Gradually add creme fraîche or cream. Slice the beef, serve with the creamy sauce and some spätzle.