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Sauerbraten with parmesan polenta

Marinated pot roast with creamy Parmesan polenta

    4hr 50min.

    medium

Ingredients

4 Servings
  • 300 ml Balsamic vinegar

  • 6 piece Cloves

  • 200 g Cream

  • 800 ml Dry red wine

  • 10 piece Juniper berries

  • 1.5 kg Mock tenderloin

  • 40 g Parmesan

  • 0.5 tsp Peppercorns

  • 80 g Polenta

  • 300 ml Vegetable stock

  • 10 piece allspice

  • 4 leaf bay leaves

  • 30 g butter

  • 3 piece carrots

  • 0.5 piece celeriac

  • 2 tbsp clarified butter

  • 1 clove garlic

  • 1 pinch ground pepper

  • 3 tbsp maple syrup

  • 1 pinch nutmeg (ground)

  • 100 ml olive oil

  • 2 piece onions

  • 3 sprig rosemary

  • 2.5 tbsp salt

  • 2 tbsp sugar

  • 1 sprig thyme

  • 1 tbsp tomato purée

  • 400 ml water

    European, German

    Meat dishes, Beef

    celery, sulphur dioxide/sulphites, milk

    lactose, histamine, alcohol

    grater

Method

  • Prepare the ingredients

    Remove the fat, tendons and silver skin from the beef.

    Peel the carrots, celery and onions and cut into walnut-sized pieces.

  • Ingredients

  • 1.5 kg Mock tenderloin, 3 piece carrots, 0.5 piece celeriac, 2 piece onions

  • Pickle the roast

    Wash the rosemary and shake dry.

    Pour the vegetables, red wine, vinegar and water into the pan, add the rosemary and spices and simmer for 15 minutes.

    Let the stock cool to room temperature, add the meat and chill in the fridge for 3 days.

  • Ingredients

  • 800 ml Dry red wine, 300 ml Balsamic vinegar, 400 ml water, 2 sprig rosemary, 10 piece Juniper berries, 4 leaf bay leaves, 10 piece allspice, 6 piece Cloves, 2 tbsp salt, 2 tbsp sugar, 0.5 tsp Peppercorns

  • Sear the meat

    Remove the meat from the stock, pat dry and season with salt.

    Pour the stock through a sieve into a container and set the vegetables to one side.

    Heat the clarified butter in a large, ovenproof pan over a medium heat. Sear the meat on all sides.

  • Ingredients

  • 0.5 tbsp salt, 2 tbsp clarified butter

  • Cooking sauerbraten

    Remove the meat from the pan,

    add the vegetables and fry until roasted. Add the tomato purée and fry for 2 mins.

    Pour in the stock, stir and add the meat.

    Cover the pan and cook the meat in the oven for approx. 2-3 hrs.

  • Ingredients

  • 1 tbsp tomato purée

  • Confit the tomatoes

    Wash the tomatoes and score them crosswise.

     

    Flatten the garlic with the back of a knife.

     

    Wash the rosemary and thyme and shake dry.


    Heat the oil in a pan and spread out. Cook the tomatoes, garlic, thyme and rosemary over a low heat for 20 mins. 

  • Ingredients

  • 100 ml olive oil, 1 clove garlic, 1 sprig rosemary, 1 sprig thyme

  • Prepare the polenta

    Bring the stock and cream to the boil and flavour with pepper and nutmeg.

    Add the polenta semolina, stirring constantly, bring to the boil again and leave to soak for 10 minutes.

    Finely grate the parmesan and stir into the polenta with the butter.

  • Ingredients

  • 300 ml Vegetable stock, 200 g Cream, 1 pinch ground pepper, 1 pinch nutmeg (ground), 80 g Polenta, 40 g Parmesan, 30 g butter

  • Finish the sauce

    Remove the cooked meat from the stock.

    Pour the stock through a sieve into a pan and reduce over a medium heat.

    Flavour the sauce with maple syrup.

  • Ingredients

  • 3 tbsp maple syrup

  • Finishing touches

    Spread the polenta on plates, arrange the tomatoes, carve the sauerbraten and serve with the sauce and polenta.

Nutritional value per portion:

kcal

1633.5

Protein

102.88 g

Fat

86.30 g

Carbohydrates

79.30 g

AuthorBORA
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