Sauerbraten classique à la sauce au vin rouge

Ingrédients

• 1.5 kg beef roasting joint (for example chuck or blade)
• 400 ml red wine (dry)
• 200 ml red wine vinegar
• 300 ml water
• 3 bay leaves
• 10 juniper berries, lightly crushed
• 1 tsp black peppercorns
• 4 cloves
• 2 onions, coarsely chopped (for the marinade)
• 1 carrot, coarsely chopped (for the marinade)
• 2 stalks celery, coarsely chopped (for the marinade)
• 2 tbsp neutral oil
• 1 onion, finely chopped (for braising)
• 1 carrot, finely chopped (for braising)
• 1 stalk celery, finely chopped (for braising)
• 2 tbsp tomato paste
• 3 slices ontbijtkoek, crumbled (Dutch spiced gingerbread)
• 1 tbsp brown sugar
• Salt and pepper to taste

Préparation

1. 1

   Make the marinade: bring the red wine, red wine vinegar, water, bay leaves, juniper berries, peppercorns, cloves, onion, carrot and celery to a boil. Let simmer gently for 5 minutes and then cool completely.Place the beef roasting joint in a large dish or freezer bag and pour the cooled marinade over it. Cover and refrigerate for 3 to 4 days. Turn the meat every day.Remove the meat from the marinade, pat it dry with kitchen paper and reserve the marinade. Strain the marinade and discard the solid spices.Heat the braising pan over medium-high heat with a splash of neutral oil. Sear the meat all over until golden brown, about 4 to 5 minutes per side. Remove the meat from the pan.Sauté the sliced onion, carrot and celery in the pan until soft, about 5 minutes. Add the tomato paste and cook for 1 minute.Return the meat to the pan and pour the strained marinade over it until the meat is three-quarters submerged. Bring to a boil, reduce the heat and put the lid on the pan.Let the meat simmer on low heat for 2.5 to 3 hours, until very tender. Turn the meat once halfway through.Remove the meat from the pan and keep it warm under aluminum foil. Strain the cooking liquid and return it to the pan to boil.Add the crumbled ontbijtkoek (Dutch spiced gingerbread) and brown sugar to the cooking liquid and reduce for 10 minutes over medium-high heat, stirring, until the sauce thickens and takes on a deep color. Season with pepper and salt.Slice the meat and return the slices to the sauce. Serve with potato dumplings or red cabbage.