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Sauerbraten with mashed potato and fried onions

10 June 2021 / Team Cuisine /
Difficulty
Easy
Preparation time
1 Hour
Cooking time
18 Hours

Instruction

1
Bring the red wine, vinegar, bay leaves, mustard seeds, cardamom seeds and juniper berries to the boil. Place the beef in the pickling liquid for 24 hours.
2
Remove the meat and retain the marinade for later. Rub dry and sear evenly in a pan with vegetable oil. Vacuum seal with some of the pickling liquid. Preheat the water bath to 65 degrees and cook the beef for 18 hours.
3
Pour the red wine and vinegar mixture into a pan with the port wine and beef stock. Bring to the boil and leave to reduce slightly. Strain through a fine sieve.
4
Remove the beef from the bag, add to the reduced sauce with the cooking juices and simmer for approximately 1 hour. Shortly before the end of the cooking time, add the raisins and season with salt and pepper to taste. If the sauce is too thin, mix some corn flour in cold water and add to the sauce to thicken.
5
Peel the potatoes and cut into large chunks. Cook until soft in salted water, then drain and leave to dry for a few minutes without the lid.
6
Meanwhile, bring the milk and butter to the boil. Add to the potatoes and mash with a potato masher. Season with salt and nutmeg.
7
Peel the onions and cut into rings. Mix the paprika and flour together and roll the onions in the mixture.
8
Add the frying oil to a pan and heat to 170 degrees. Deep-fry the onion rings until golden brown and leave to drain on paper towel.
9
Remove the beef from the sauce and cut into slices. Arrange over the mashed potato and pour over the sauce. Use the fried onions as a topping

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