Go Back
–+ servings
Mosel sauerbraten in slices on a white porcelain plate with dark Riesling jus and cranberries, white wine glass slightly misted, oak farmhouse table, warm autumn window light, 45° perspective

Mosel sauerbraten with Riesling pickle

The Moselaner Sauerbraten differs from the Rhineland original in that it is marinated with Mosel Riesling - the result is lighter, finer and with a subtle winey fruitiness that permeates the meat. The sauce with raisins, gingerbread and Riesling reduction: sweet-sour-spicy at the highest level. Combining wine and food means here: Mosel Riesling Spätlese QmP feinherb, which picks up on the interplay of the sauce and continues it on the palate. Allow at least 48 hours for pickling - patience pays off.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 hours
Pickling time for the meat 2 days
Total Time 3 hours 30 minutes
Course Festive dish, Main course, Pot roast
Cuisine German cuisine, Moselle cuisine
Servings 2 Servings
Calories 620 kcal

Cooking utensils

  • 1 Large roasting pan with lid
  • 1 Sieve for straining the stain
  • 1 Meat thermometer
  • 1 Whisk
  • 1 Kitchen knife and chopping board

Ingredients
  

  • 800 g Roast beef Shoulder or bow, in one piece
  • 2 Tbsp clarified butter
  • 1 tablespoon tomato paste
  • Salt black pepper

FOR THE RIESLING PICKLE:

  • 400 ml Mosel Riesling dry
  • 200 ml White wine vinegar
  • 200 ml Water
  • 1 Onion Roughly diced
  • 1 Carrot Roughly diced
  • 2 Bay leaves
  • 5 Juniper berries slightly crushed
  • 8 Peppercorns
  • 2 Carnations
  • 1 tsp sugar
  • 1 teaspoon salt

FOR THE SAUCE:

  • 200 ml Vegetable or beef stock
  • 50 g Raisins
  • 2 Slices of gingerbread
  • 1 Tbsp beet syrup or brown sugar
  • Salt Pepper to taste

Preparation
 

PREPARATION:

  • Bring all the ingredients for the marinade to the boil in a pan and simmer for 10 minutes.
  • Allow the pickle to cool completely.
  • Place the roast beef in the cooled marinade - the meat must be completely covered.
  • Cover and leave to infuse in the fridge for 48 to 72 hours.
  • Turn the meat daily.

COOKING STEPS:

  • Remove the meat from the marinade and pat dry.
  • Strain the pickle through a sieve and keep the liquid.
  • Heat the clarified butter in a roasting tin over a high heat.
  • Sear the meat well on all sides until it is colored on all sides.
  • Season with salt and pepper.
  • Add the tomato purée and fry briefly.
  • Deglaze with 300 ml of the strained pickling liquid.
  • Add the stock, raisins and gingerbread.
  • Cover and braise in the oven at 160 °C for 2.5 to 3 hours.
  • Remove the meat, cover and leave to rest.
  • Pass the sauce through a fine sieve.
  • Season to taste with beet syrup, salt and pepper and reduce to the desired consistency.

DIRECTIONS:

  • Cut the sauerbraten into slices and arrange on warmed plates.
  • Pour the sauce generously over the meat.
  • Garnish with cranberries or a few raisins.

SUPPLEMENTS:

  • Potato dumplings (Thuringian or Franconian style)
  • Red cabbage with apple and cloves
  • Gherkins as a garnish

Nutritional values per portion

Calories: 620kcalCarbohydrates: 52gProtein: 22gFat: 28g
Keyword Mosel sauerbraten, Moselle cuisine recipe, Rhenish Sauerbraten alternative, Riesling pickle, Sauerbraten recipe, Sauerbraten Riesling
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat