Pickled Beef Roast (sauerbraten)
To make marinade, combine all ingredients in a large bowl with 1litre water and 1 tsp salt. Place beef in marinade, adding more water if necessary so meat is fully immersed. Cover with plastic wrap and refrigerate for 3 days.
Preheat oven to 180°C. Remove beef from marinade and pat dry with paper towel. Reserve 1litre marinade and set aside.
Heat lard in a large heavy-based saucepan over medium heat. Cook beef, turning occasionally, for 10 minutes or until browned all over. Transfer to a plate. Add onion, carrots and celery to pan and cook for 5 minutes or until onion is softened. Return beef to pan and pour over reserved marinade. Cover with a tight-fitting lid and cook in oven for 2 hours or until beef is tender. Transfer beef to a plate, cover with foil and rest for 15 minutes.
Strain marinade, discarding solids, and place in a saucepan over low heat. Add biscuits and whisk for 10 minutes or until biscuits have dissolved and sauce has thickened. Season with salt and pepper. Strain through a fine sieve. Slice beef and serve with sauce and bread dumplings, if desired.
1 kg trimmed eye of silverside
40 g lard or butter
1 large onion, roughly chopped
2 carrots, roughly chopped
2 celery stalks, roughly chopped
8 gingernut biscuits, roughly crushed
bread dumplings, to serve (optional)
250 ml (1 cup) dry red wine
375 ml (1½ cups) red wine vinegar
1 onion, thinly sliced
1 tbsp black peppercorns, roughly crushed
1 tbsp juniper berries, roughly crushed
4 bay leaves
2 tbsp pickling spices
Added by: Natália Martins
Consulted: 1468 X
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