SAUERBRATEN

• This is a very german dish and i love it. There are many ways to make this. I am gonna show you how i learnt making this as a trainee, and how i still do it.
• Soak 1 Kg of Shoulder from beef for 1-2 days ( exactly the right cut for this dish) in a brew cooked before and cooled and made of 5 dl of red wine, 3 dl of vinegar, Some juniper beeries, bay leaves, cloves, pepper, mustard seeds, some dices of carrots, leeks and celery.
• After 2 days, Get the meat out, rub with pepper and some piment and fry evenly on all sides.
• Mix about 5 dl of demi glace ( which you can buy in powder form or make it just nice fresh) to the whole marinade mixture and braise your meat in that for 2-3 hours on a low flame. You might need another hour, so plan in advance.
• Get you meat out, thicken up your sauce with some dark roux, strain the sauce and serve with the already cut slices of Sauerbraten.
• Goes real well with Potatoes or some nice Pasta. This makes 5 Portions.
• http://en.wikipedia.org/wiki/Sauerbraten
• http://en.wikipedia.org/wiki/Demi_glace
• http://en.wikipedia.org/wiki/Roux