Bavarian Recipes – Franconian marinated
by Ralph Kratzer
- 1.5kg beef (brisket, shoulder)
- 1.5 l water
- 1 dessert spoon of salt
- ¼ l vinegar
- 3 bay leaves
- 8 peppercorns, 5 juniper berries, 3 cloves
- 2 medium sized onions
- 1 leek and 2 carrots
- ¼ celeriac
- 100g “Soßlebkuchen” (honey cake)
- 2 dessert spoons of sugar
- 150g of cream and 150g of sour cream
- Cranberries from a jar
Clean and roughly chop the carrots, leek and celeriac. Peel and quarter the onions and bring them to the boil in the water with the spices and salt. Remove from the heat and allow to cool. Place the meat in a casserole dish or bowl and pour over the vinegar and stock to barely cover.
Leave to marinade in the fridge for approximately 5 days turning occasionally. After five days take the meat out of the marinade and dry it. Seer the meat well on all sides then gradually add the marinade.
Braise for about 2 hours until the meat is tender. After about 1.5 hours of braising top the liquid up to about 1 litre. When the meat is done take it out and keep it warm.
Purée the vegetables and pass through a fine sieve adding them to the gravy. Soak 100g of “Soßlebkuchen” (honeycake) in the gravy, bring to the boil and mix well using a balloon whisk. Whisk in the cream and sour cream. Add the cranberries and season with salt, sugar and pepper to achieve a sweet/sour flavour. Slice the meat and serve with dumplings and red cabbage.
Copyright: Bayerisches Staatsministerium für Landwirtschaft und Forsten, Munich.
Categories: Chef's Choice