Sauerbraten

Using spices in your cooking is a great way to try new flavours

Ingredients

• 3kg rump

Marinade

• 4 cups red wine

• 2 ½ cups red wine vinegar

• 2 cups water

• 4 bayleaves

• 10 juniper berries bruised

• 10 whole all spice

• 10 whole cloves

• 2 cinnamon sticks

• 15 whole peppercorns

• 10 whole coriander seeds just crushed

• ¼ tsp fresh grated nutmeg

• 3 onions sliced

Place all ingredients in a sealable container with the meat. This will marinate for 2 weeks in the fridge, turn every 2 days.

Method

1. Take the meat out and dry it with a paper towel.

2. Brown meat all sides and place it in a slow cooker or crockpot with lid. Strain the onions and brown.

3. Add 2 tbsp flour to the brown pan and cookout, add 1 cup stock and deglaze the pan.

4. Place with the meat and onions. Add red wine with strained spices that are wrapped in a muslin cloth.

5. Add 2 tbsp maple syrup and cook for 4hrs. On the last 30mins add 1 cup sultanas. 

Recipe by Nadia Montebelli

If you want to learn more about spices, try our all-new spice box.