Sardinian SpaghettiSauerbraten Savory Curry-Rice Pudding


0.5 l / 2 cup
0.2 l / 1 cup
1 tsp
2 tsp
50 g / 0.5 cup
900g / 2 lbs
20 g / 1 tbs
0.25 l / 1 cup
3 tsp

1 tsp
30 g / 1 oz
red wine
red wine vinegar
juniper berries
bay leaves
mustard seeds
clarified butter
vegetable broth
starch flour
pepper, salt

Serves 6 - 348 cal per serving
Prep-time: 30 min. - Total-time: 120 min.
The meat should be allowed to baste in the marinade for at least 48 hours. Bring the red wine, vinegar, juniper berries, cloves, bay leaves and mustard seeds to a boil in order to allow the spices to develop their flavours. Allow the marinade to cool. Add the roughly chopped root parsley and onions. Place the meat in the marinade and leave to stand covered in a cool place for 48 hours. Remove the Sauerbraten and pat dry. Do not throw away the marinade. Heat the clarified butter in a casserole and brown the meat on all sides at a high temperature. Add a small amount of the marinade to the casserole, cover and braise for approx. 90 minutes. Occasionally pour more marinade over the meat during the cooking process (1 cup in total). When the meat is tender, remove from the casserole and wrap in aluminium foil to keep warm. Strain the cooking liquid and pour into a saucepan. Add the stock and bring to a boil. Mix the cornflour with 1 tsp of cold water , then stir into the stock to thicken the sauce. Season with salt, pepper and sugar to taste. If desired, add the raisins to the sauce. Cut the meat in slices and serve with the sauce.

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