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Braised beef with creamy vinegar sauce

Braised beef with creamy vinegar sauce

Based on 10 ratings
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Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger
"This recipe is a tasty and faster alternative to Sauerbraten (slow-cooked German pot roast). Saucy and delicious, it’s well suited for a Sunday dinner."
Difficulty
Easy 👌
Preparation
210 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
kg
beef round roast
23⅓ ml
white wine vinegar
33⅓ ml
heavy cream
1 stalks
celery
onion
clove
garlic
66⅔ g
snow peas
33⅓ g
butter
166⅔ ml
beef stock
5 g
flour
bay leaf
pepper
salt
sugar
MetricImperial

Utensils

knife, cutting board, large pot with lid, tongs, spatula, sieve, frying pan (small), slotted spoon

How-To Videos

See all
how-to-prepare-garlic

How to prepare garlic

how-to-deglaze

How to deglaze

how-to-thinly-slice-meat

How to thinly slice meat

how-to-prepare-celery-stalks

How to prepare celery stalks

Nutrition per serving

Cal487
Fat30 g
Protein41 g
Carb11 g
  • Step 1/ 4

    Roughly chop celery stalks, halve the onion, and mince garlic. Season beef with salt, then dust with some flour. Remove string from the peas and set aside.
    • 1 stalks celery
    • onion
    • clove garlic
    • kg beef round roast
    • 5 g flour
    • 66⅔ g snow peas
    • salt
    • knife
    • cutting board

    Roughly chop celery stalks, halve the onion, and mince garlic. Season beef with salt, then dust with some flour. Remove string from the peas and set aside.

  • Step 2/ 4

    Melt butter in a large pot, sear onion cut-side down until slightly charred. Add beef, sear on all sides. Then add celery, garlic and bay leaf. Add white wine vinegar to the pot and let evaporate. Season with salt and pepper.
    • 23⅓ g butter
    • bay leaf
    • 23⅓ ml white wine vinegar
    • salt
    • pepper
    • large pot with lid
    • tongs

    Melt butter in a large pot, sear onion cut-side down until slightly charred. Add beef, sear on all sides. Then add celery, garlic and bay leaf. Add white wine vinegar to the pot and let evaporate. Season with salt and pepper.

  • Step 3/ 4

    Deglaze with most of the beef stock. Reduce heat, cover pot, and let simmer for approx. 3 hrs. When it's done, add heavy cream to the pot. Strain the sauce and season to taste with salt.
    • 133⅓ ml beef stock
    • 33⅓ ml heavy cream
    • salt
    • spatula
    • sieve

    Deglaze with most of the beef stock. Reduce heat, cover pot, and let simmer for approx. 3 hrs. When it's done, add heavy cream to the pot. Strain the sauce and season to taste with salt.

  • Step 4/ 4

    Melt remaining butter in a small frying pan and deglaze with remaining beef stock. Season with salt, pepper, and sugar. Bring to a simmer and add snow peas and cook for approx. 1 min. Take out beef, cut into slices, then add back to the pot of stew. Serve braised beef with snow peas. Enjoy!
    • 10 g butter
    • 33⅓ ml beef stock
    • salt
    • pepper
    • sugar
    • frying pan (small)
    • slotted spoon

    Melt remaining butter in a small frying pan and deglaze with remaining beef stock. Season with salt, pepper, and sugar. Bring to a simmer and add snow peas and cook for approx. 1 min. Take out beef, cut into slices, then add back to the pot of stew. Serve braised beef with snow peas. Enjoy!

  • Enjoy your meal!

    Braised beef with creamy vinegar sauce

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