Sauerbraten 'simmering meat'

Name: sauerbraten 'simmering meat'
Cook time: 50 min
Total time: 230 min
Yield: 4
Ingredients: 300 ml Red wine; 150 ml Red wine vinegar; 2 bay leaves; 4 cloves; 1 onion in pieces; 1 winter carrot (250 g), deleted and in pieces; 750 g slices of beef; 20 g butter; 50 g spice cake crumbled; 2 tablespoons Apple syrup; 1 Apple peeled and in pieces; vinegar

A tasty recipe. The main course contains the following ingredients: meat, red wine, red wine vinegar, bay leaves, cloves, onion (in pieces), winter carrots ((250 g), scraped and cut to pieces), sukadas, butter, gingerbread (crumbled), apple syrup, apple (peeled and in pieces) and vinegar.

Ingredients

Kitchen Stuff

cling film
aluminium foil

Directions

Bring the wine to the boil with the vinegar, bay leaf, cloves, onion and winter carrot and cook for 10 minutes. Then let it cool. Put the meat in a bowl and pour the marinade over it. Cover the dish with cling film and leave to marinate overnight in the refrigerator. You can let the meat marinate until you prepare it the next day.
Dab the meat dry with kitchen paper and store the marinade. Heat the butter in a frying pan, fry the meat brown in 5 minutes. Turn halfway, add the marinade and cook for 1 hour on very low heat. Remove the meat from the pan and cover with aluminum foil. Sift the marinade and reduce to half in about 5 minutes on high heat. Add the gingerbread, the apple syrup and the apple. Allow the sauce to bind for 15 minutes on low heat. Season with pepper, salt and vinegar. Pour this over the meat. Delicious with rösti and pointed cabbage.