- Carrots (Chopped, To Add Natural Sweetness and Color)
- Onions (Finely Chopped, Enhances the Sauerbraten’s Richness)
- Celeriac (Small Pieces, Adds Body and Texture)
- Bay Leaves (To Infuse Flavors)
- Allspice Berries (For Warm Spices in the Marinate)
- Cloves (For a Pungent Note in the Seasoning)
- Star Anise (Unique Flavor Profile, Typically Used in Sauerbraten)
- Black Pepper Corns (Freshly Grated for Best Results)
- Salt (To Taste, Adjust to Personal Preference)
- Brown Sugar or Honey (Added to Marinate for a Sweetness Balance)
- Vegetable Stock or Water (For Diluting and Enhancing the Marinating Liquid)
**Keywords:** Dr Oetker, Sauerbraten, Beef Ingredients, Top Round Cut, Red Wine, Apples, Carrots, Onions, Celeriac, Bay Leaves, Allspice Berries, Cloves, Star Anise, Black Pepper, Brown Sugar, Vegetable Stock
Steps
### Detailed Steps to Make Dr Oetker Sauerbraten Beef
#### Introduction:
Dr Oetker’s Sauerbraten is a classic German dish that has stood the test of time with its rich flavor and tender texture. Here's how you can prepare this hearty meal at home, ensuring it turns out as delicious as the original.
#### Ingredients List (SEO-friendly):
- 1.5 kg beef brisket
- 200 ml red wine (Merlot or Cabernet)
- 400 ml beef stock
- 60 ml vinegar (apple cider or white wine vinegar)
- 3 tbsp soy sauce
- 2 tbsp tomato paste
- 3 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- ½ tsp black pepper
- 500 ml beef stock (for braising)
- 4 bay leaves
- 2 onions, sliced
- 2 carrots, peeled and cut into large pieces
- 2 celery sticks, sliced
- 3 sprigs fresh thyme
- 1 tbsp Dijon mustard
#### Instructions:
**Step 1: Prepare the Beef**
- Rinse the beef brisket under cold water. Pat it dry with paper towels.
- In a mixing bowl, combine 3 tablespoons of soy sauce and 2 tablespoons of vinegar. Rub this mixture all over the beef brisket to marinate for at least 30 minutes.
**Step 2: Create the Marinade**
- In another bowl, mix together 1 tablespoon of Worcestershire sauce, 1 teaspoon of salt, ½ teaspoon of black pepper, and Dijon mustard. Set aside.
**Step 3: Browning and Coating the Beef**
- Heat a large pan over medium-high heat with a little oil.
- Remove the beef from the marinade and pat it dry with paper towels. Season generously on both sides with salt and pepper.
- Sear the beef brisket for about 5 minutes per side until well browned. Set aside.
**Step 4: Make the Sauce Base**
- In the same pan, add 1 tablespoon of oil if needed. Sauté the onions until golden, then add the sliced carrots and celery. Cook for another 5 minutes.
- Stir in 200 ml of red wine, scraping any browned bits from the bottom of the pan to deglaze.
**Step 5: Braising the Beef**
- Return the beef brisket to the pan with its marinade mixture. Add 400 ml of beef stock and remaining vegetables.
- Bring the mixture to a boil, then reduce heat to low. Cover partially and let it simmer for about 2 hours or until the meat is tender.
**Step 6: Finish Cooking**
- After 2 hours, braise the beef with the sauce over low heat until the sauce has thickened (about another hour).
- Remove the beef from the pan using tongs, and transfer to a cutting board. Let it rest for about 15 minutes before slicing.
**Step 7: Serve**
- Serve the sliced beef brisket warm or at room temperature with the rich, flavorful gravy over mashed potatoes, sauerkraut, or steamed vegetables.
- Garnish with thyme sprigs and enjoy your homemade Dr Oetker Sauerbraten!
#### SEO Tips:
- Use keywords like "Dr Oetker," "sauerbraten beef," "German cuisine" in the title and throughout the content.
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By following these detailed steps, you can recreate the authentic taste of Dr Oetker Sauerbraten right in your own kitchen!