Rhenish Sauerbraten

Christoph Albrecht: This dish has become famous far beyond the Rhineland. Connoisseurs swear by the use of horse meat instead of beef, as it was known in the past.

The marinade is boiled at the beginning and poured over the meat when it has cooled down. The meat can now lie in the marinade for any number of days, from four to seven, but it should be turned a few times.

Drain the meat well, then brown in very hot fat. Sauté the raisins, currants and onion for about 15 minutes, then add some of the marinade.

Stew this for 1 1/2 hours, but baste a few times.

At the end add pepper, salt, apple cabbage, whipped cream and as much grated Printen until the sauce is nice and creamy.

This goes well with it: Potato pancakes with apple puree or dumplings and red cabbage taste especially good with it.

A medium-dry red wine goes well with sauerbraten.

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you always have everything on hand!

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