Rhenish Sauerbraten

For the sauerbraten, first prepare the marinade. To do this, peel the onions, cut them in half lengthwise and slice them diagonally into thin slices.

Clean the leeks and cut them into thin rings, peel the carrots and cut them into thin slices. Bring to a boil in a saucepan with the spices, vinegar, red wine and 250 ml of water. Allow the gravy to cool.

Put the cold gravy with the beef in a freezer bag, close tightly and marinate the meat in the refrigerator for at least 3 days, maximum 5 days.

Before preparing the sauerbraten, remove the meat from the bag, dab well with kitchen roll, season with salt and pepper.

Then fry briefly in a frying pan in oil at high temperature until the meat is very dark. Place the meat in a saucepan, spread the turnip greens evenly on top.

Take out the vegetables as well as the spices from the marinade and sauté them in the drippings of the meat, add the parsley root as well as the celery cleaned and diced, season with salt and pepper.

Then mix in the crumbled pumpernickel. When the liquid has evaporated, deglaze the vegetables with the gravy and bring to the boil briefly.

Pour over the meat and bring to the boil again. Gently steam the meat in it for 1.5 hours at a low temperature.

Then remove the meat and keep warm in the oven at 80 degrees, pour the sauce through a sieve. Add the raisins and simmer briefly.

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