Rheinischer Sauerbraten reloaded: recipe by Pottkind chef Enrico Sablotny

Rheinischer Sauerbraten – What you’ll need

• 4 ox cheeks
• 2 onions
• 2 carrots
• 200g celeriac
• 200g pearl onions
• 1.5l red wine
• 300ml balsamic vinegar
• 4tbsp vegetable oil
• 1tbsp tomato purée
• 100g currants or raisins
• 500ml beef stock
• Fresh herbs, salt, pepper
• A little cornflour, if required

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Step by step: how to make Rheinischer Sauerbraten

1. Remove the fat and sinew from the ox cheeks. Ideally, you should marinate them in red wine and vinegar over night. Roughly chop a portion of the vegetables and add them to the marinade. Dice the rest of the vegetables finely and leave them to chill.
2. Next day, remove the cheeks and the vegetables from the marinade, dry them thoroughly and sear in vegetable oil. Add a spoon of tomato purée, allow it to caramelise and deglaze with the marinade. Let it boil down until the liquid has roughly halved. Add the raisins and the cold beef stock, covering the meat and the vegetables.
3. Braise the cheeks with the lid closed for about four hours. They’re ready when you can pull the meat apart easily with a fork. Remove the meat from the pan. Strain the gravy through a sieve into a second pan. Add the rest of the diced vegetables and allow to reduce. If the gravy needs thickening, make a little cornflour paste and add it to the pan.
4. Once the cheeks have cooled, pull the meat apart roughly with your hands or two forks (like with pulled pork) and add it to the gravy and vegetables. Season the ragout with a dash of balsamic vinegar, salt, pepper and finely chopped fresh herbs. Serve with your choice of pasta.

“I’d say we’re quite good cooks.” – Head this way to read our interview with Enrico Sablotny, chef at Pottkind in Cologne