Sauerbraten-Style Braised Brisket with Gingerbread Sauce
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Ingredients
- 800 g braising beef
- 4 tbsp red wine vinegar
- 2 onion
- 2 carrots
- 4 ginger nut biscuits
- 30 g raisins
- 450 ml beef stock
- 2 bay leaves
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 499 kcal
- Protein
- 43.6 g
- Carbohydrate
- 22.5 g
- of which sugars
- 14.2 g
- Fat
- 25.4 g
- of which saturates
- 7.9 g
- Fibre
- 2.7 g
- Salt
- 1.28 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 braising beef with the red wine vinegar, sliced onions, sliced carrots and bay leaves, cover and marinate in the fridge for at least 2 hours.
- 2
Lift the beef out and pat dry, reserving the vegetables and marinade. Heat the vegetable oil in a flameproof casserole and brown the beef on all sides.
- 3
Return the reserved onions and carrots to the pot with the beef, pour in the marinade and the beef stock, cover and simmer for 70-80 minutes until the beef is fork-tender.
- 4
Lift out the beef and crumble the ginger nut biscuits into the sauce along with the raisins, stirring until the sauce thickens slightly.
- 5
Slice the beef, spoon over the gingerbread sauce and serve.
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