Rheinischer Sauerbraten vom Pferd: Marinated horse meat roast.
Rheinischer Sauerbraten vom Pferd is a traditional German dish originating from the Rhineland region. This version, made with horse meat, involves marinating the meat in a mixture of vinegar, water, and a variety of seasonings such as cloves, bay leaves, juniper berries, and peppercorns for several days. The acidic marinade tenderizes the inherently tough horse meat. After marinating, the meat is seared, then slow-cooked with the marinade and additional ingredients like onions, carrots, and sometimes raisins or gingerbread to thicken the sauce. This regional delicacy is known for its deep, complex flavors and is typically served with potato dumplings, red cabbage, or boiled potatoes.
Introduction: Revel in a time-honored German classic with our Rhineland-Style Sauerbraten. This dish requires patience, with a marinating process that spans four days and a slow-cooking method to tenderize the beef to perfection. The result is a tangy, savory feast that's well worth the wait. This recipe has been meticulously crafted for the enjoyment of traditional cuisine enthusiasts—brought to you by CALLEkocht - Grandma's Recipes. Immerse yourself in the rustic flavors of the Rhineland!
Ingredients:
- 1 large beef round (suggest a heel of round for even slices)
- Red wine (use the same wine you'd serve to guests)
- White balsamic vinegar (for acidity)
- Honey (for sweetness)
- Salt
- A mixture of colorful peppercorns
- Cloves
- Allspice
- 3 bay leaves
- Parsley roots, peeled and chopped
- Celery, chopped
- Carrots, chopped
- Oil (for frying)
- Tomato paste
- Onion, diced
- Remaining marinade red wine
- Salt and pepper to taste
Prep Time: 30 minutes (excluding marination time)
Cook Time: 3 hours
Total Time: 3 hours 30 minutes plus 4 days marination
Equipment: Bräter (roasting pan), aluminum foil, refrigerator
Servings: 4-6
Instructions:
1. Begin by preparing the marinade. Combine the wine, vinegar, honey, and salt in a large mixing bowl, whisking until the honey dissolves.
2. Add the mixed peppercorns, cloves, allspice, and bay leaves to the marinade.
3. Submerge the beef into the marinade, ensuring it is fully covered. Cover with foil and refrigerate for four days, turning the beef every day for even marination.
4. After the marination period, remove the beef and let it come to room temperature. Preheat the oven to 160°C (320°F).
5. In a roasting pan, heat some oil over medium heat and sear the beef on all sides until browned. Remove and set aside.
6. In the same pan, use the remaining oil to sauté parsley roots, celery, and carrots until they start to color. Then add the diced onion and continue to sauté until translucent.
7. Stir in a good tablespoon of tomato paste, cooking briefly before deglazing with a splash of marinade wine.
8. Place the beef back into the pan, add the remaining marinade wine and water if necessary to create enough liquid for braising. Sprinkle in additional salt and pepper as needed.
9. Return the bay leaves, cloves, and peppercorns to the sauce. Bring to a simmer.
10. Cover with a lid or foil and place in the preheated oven to braise for approximately three hours, turning the beef occasionally, ensuring it stays submerged in the liquid.
11. Once the meat is tender and easily pulls apart, remove from the oven. Slice and serve with the rich, flavorful gravy that has developed.
Cooking Tips:
- For optimal flavor, don't rush the marinating process. The full four days is essential for the flavors to penetrate the beef.
- When browning the beef, aim for a deep color; this contributes to the final sauce's richness.
- Keep an eye on the liquid level during braising, adding more if it reduces too much.
Attribution: Recipe provided by CALLEkocht - Grandma's Recipes. Discover more delightful dishes on their YouTube channel at https://www.youtube.com/@CALLEkocht.
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YouTube channel - CALLEkocht - Grandma's Recipes: https://www.youtube.com/@CALLEkocht
Rheinischer Sauerbraten vom Pferd: Marinated horse meat roast.
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