Rheinischer Sauerbraten (Rhenish Stewed Pickled Beef) is a traditional German recipe for a classic dish of beef marinated in a vinegar-based stock that's braised and served with a sauce made from the marinade, black bread, raisins and cream thickened with flour. The full recipe is presented here and I hope you enjoy this classic German version of: Rhenish Stewed Pickled Beef (Rheinischer Sauerbraten).
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Ingredients:
250ml vinegar
250ml water
1 bay leaf (or more), to taste
6 black peppercorns
1/4 tsp mustard seeds
1 onion, finely chopped
1kg beef (or horse meat)
60g butter
250ml hot broth
2 tbsp red wine
50g German black bread (or pumpernickel)
1 tbsp flour
4 tbsp single cream
40g raisins
salt and freshly-ground black pepper
Method:
Wash the beef thoroughly and trim off any fat or sinews. Place in a non-reactive vessel and set aside. Combine the water, vinegar and spices in a pan then bring to a boil, pour it over the beef, so that the meat is completely covered then set aside to cool. Cover and refrigerate for at least 3 days, turning the meat at least twice a day.
After the meat has finished marinating drain well then pour the remaining marinade through a fine-meshed sieve and reserve. Heat the butter in a pan and use to brown the meat on all sides (about 15 minutes). Add the stock, red wine and 3 tbsp of the reserved marinade to the pan and bring to a simmer. Cover the pan and cook for 80 minutes. At this point crumble in the black bread and cook for a further 10 minutes. At this point, remove the meat from the pan, set on a chopping board and cut, against the grain, into 1cm slices and set aside to keep warm.
Pass the stock through a fine-meshed sieve into a pan then bring to a boil before reducing to a simmer. Whisk the flour and cream together until smooth then stir this mixture into the simmering stock and whisk to combine. Return to a simmer and cook for about 5 minutes, or until nicely thickened. At the very end, rinse the raisins then add to the gravy, simmer for 2 minutes, season to taste, then serve as an accompaniment to the beef. The dish is typically accompanied with apple sauce.
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