Sauerbraten I Vivi kocht mit Markus Janitzki

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Grape juice can mimic the sweetness without alcohol.

beef roast

🥗Healthier: pork roast

💰Cheaper: chicken thighs

Chicken thighs are a more economical protein option.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Margarine is often less expensive than butter.

gingerbread

🥗Healthier: spiced bread

💰Cheaper: store-bought cookies

Store-bought cookies can be a cost-effective alternative.

Introduce the guest, Markus Janitzki, and discuss the dish's background.

Select a 2 kg piece of grass-fed beef from the top shell.

Prepare the marinade with vinegar, red wine, and port wine, ensuring it dissolves well.

Add juniper berries, cloves, allspice, honey, salt, and black pepper to the marinade.

Chop onions, carrots, and celery for the marinade and add them in.

Place the beef in the marinade, ensuring it is well covered, and let it marinate in a cool place for 4 to 10 days.

After marinating, remove the beef and pat it dry.

Sear the beef in a pot until it is gray-brown, indicating it has been pickled long enough.

Add the chopped vegetables to the pot and sauté them until softened.

Add the remaining marinade to the pot, ensuring the meat is partially submerged.

Cover the pot and braise, turning the meat halfway through cooking, until tender.

Serve the sauerbraten with a side of mashed potatoes and glazed carrots.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens