Braised beef with creamy vinegar sauce

Based on 5 ratings

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 👌
210
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
1 kg beef round roast
70 ml white wine vinegar
100 ml heavy cream
3 stalks celery
onion
1 clove garlic
200 g snow peas
100 g butter
500 ml beef stock
15 g flour
bay leaf
pepper
salt
sugar
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
487
Protein
41 g
Fat
30 g
Carb
11 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.
    • 3 stalks celery
    • onion
    • 1 clove garlic
    • 1 kg beef round roast
    • 15 g flour
    • 200 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.
    • 70 g butter
    • bay leaf
    • 70 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.
    • 400 ml beef stock
    • 100 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!
    • 30 g butter
    • 100 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!