Sunday, 18 December 2016

Burgunderbraten

For 4 her, for me, and for two others:

- 2 kg of beef
- butter
- salt & pepper
- mustard
- 1 onion and 1 garlic clove
- 4 dl red wine
- tomato purée 
- gingerbread spice (preferably German Lebkuchengewürz) - or just a piece of gingerbread (Lebkuchen)

Season all sides of the meat with a fair amount of mustard, salt and pepper, Then brown it on both sides in hot butter. Add the chopped onion and the garlic and fry everything for another minute. Add the tomato purée and deglaze it with the red wine. Put everything into a heavy pot, cover it, and braise for about 2 hrs. 
When finished, take out the meat and prepare the sauce. Add the "Lebkuchengewürz" and a bit of beef stock to the sauce and blend it. Then cut the meat into slices and put it back into the sauce. Add more butter if needed.

For the German Rotkohl (red cabbage):

Grate the red cabbage. Heat some butter in a sauce pan and add 1 chopped onion and 2 chopped apples. Then add the cabbage and season it with some salt and pepper, sugar, vinegar, cloves, juniper berries and 2 or 3 bay leaves (if you put them into a tea bag, it's easier to take them out again).  Add a bit of water and let it simmer. Pay attention not to burn it! When the liquid is gone, add more water. Cook for 1,5 hrs.

Una foto publicada por elRupertorio (@el_rupertorio) el


Guten Appetit!