Rheinischer Sauerbraten ist eines der bekanntesten Gerichte in Nordrhein-Westfalen und wird traditionell mit Rotkohl und Knödeln serviert. Der saure Geschmack des Bratens wird durch eine lange Marinierzeit erreicht und macht den Braten besonders zart. Hier ist ein einfaches Rezept, um den Rheinischen Sauerbraten selber zu machen und sich von seinem leckeren Geschmack zu überzeugen.

Rheinischen Sauerbraten selber machen - so lecker!

The video starts with Thomas Koch welcoming his audience to his cooking show “Musik” where he shows them how to make a traditional German dish, Rheinischer Sauerbraten. He explains that it is a dish he has wanted to make for a long time and introduces the cut of beef he is using, a piece from the leg called “Seele,” which he says is perfect for the dish as it has a uniform shape that will cook evenly. He then proceeds to make the marinade that the beef will soak in for a week.

Koch uses onions, carrots, and celery as the base of his marinade, along with a mix of spices that includes bay leaves, cloves, juniper berries, and nutmeg, and a bottle of red wine, along with salt, sugar, and red wine vinegar. He simmers the marinade on the stovetop until it is reduced and the flavors have blended, then cools it completely before pouring it over the beef in a plastic container.

Koch emphasizes the importance of allowing the beef to marinade for at least four days, but ideally for a week, to allow the flavors to develop and penetrate the meat fully. He then takes the beef out of the marinade and cooks it in a hot pan until it is well-browned on all sides, cautioning that it may appear almost black due to the sugar and wine in the marinade.

Once the beef is seared, Koch adds the vegetables and spices from the marinade to the pan, along with some of the marinade liquid, and transfers the whole thing to the oven to braise for around two and a half hours. After checking that the meat is tender enough, he removes it from the cooking liquid and keeps it warm, while bringing the liquid back to the stovetop to make a flavorful sauce.

To finish the sauce, Koch strains the vegetables and spices out of the cooking liquid and adds some of the marinade back in, along with a little bit of sugar beet syrup for sweetness and some cornstarch to thicken it slightly. He stirs the sauce until it reaches the desired consistency and notes that it has a rich, tangy flavor that complements the beef perfectly.

Koch finishes the video by plating the beef alongside some homemade potato dumplings and his delicious sauce, encouraging his audience to try his spin on this classic German dish. Throughout the video, he shares tips and tricks for getting the most flavor out of the ingredients and creating a dish that is both satisfying and delicious. His clear instructions and engaging personality make the cooking process feel accessible and fun, and viewers are likely to be inspired to try making Rheinischer Sauerbraten for themselves after watching.
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