Sauerbraten-Style Braised Beef with Raisins
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Ingredients
- 800 g beef braising steak
- 4 tbsp red wine vinegar
- 2 onion
- 2 carrots
- 2 bay leaves
- 40 g raisins
- 2 tbsp redcurrant jelly
- 400 ml beef stock
- 2 tbsp plain flour
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 502 kcal
- Protein
- 43.5 g
- Carbohydrate
- 26.3 g
- of which sugars
- 18.9 g
- Fat
- 24.2 g
- of which saturates
- 7.4 g
- Fibre
- 2.8 g
- Salt
- 1.11 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Toss the beef braising steak with the red wine vinegar, sliced onions, sliced carrots and bay leaves in a bowl, cover and leave to marinate in the fridge for at least 2 hours, or overnight if you have time.
- 2
Lift the beef out, pat dry and reserve the vegetables and marinade. Heat the vegetable oil in a flameproof casserole and brown the beef on all sides.
- 3
Add the reserved onions and carrots to the pot and cook for 5 minutes, then stir in the flour.
- 4
Pour in the reserved marinade and the beef stock, add the raisins and redcurrant jelly, cover and simmer for 70-80 minutes until the beef is fork-tender.
- 5
Lift out the beef and rest for 5 minutes, then slice.
- 6
Blitz or mash the sauce until smooth, check the seasoning, and serve spooned over the sliced beef.
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