Dutch Oven, Rind - February 22, 2022

Sauerbraten from the Dutch Oven with speculatius sauce

Recipe Facts

Difficulty level:
medium ◉◉◉◎◎

Quantity for:
approx. 2 people

Preparation time:
⧗ individual

Grilling time:
⧗ individual

Grill(s) & Equipment:
• Dutch Oven

Ingredients

• 1–1 ½ kg of false fillet of beef
• 3 tbsp clarified butter for frying
• 2 onions, finely chopped

For the marinade:
• ½ l water
• ¼ l red wine vinegar
• 1 tsp salt
• 10 black peppercorns and 10 juniper berries each, crushed in a mortar
• 5 cloves
• ½ tsp mustard seeds
• 3 onions,
cut in slices
• 1 carrot,
cut in slices
• 2 bay leaves
• 1 cup red wine
• ½ tsp coriander
• ½ tsp marjoram
• ½ tsp rosemary needles, chopped
• Red wine to top up during
of cooking

For the speculaas sauce:
• 1 tbsp quince jelly
• ¼ l cream
• 4 speculaas, grated
• ½ cup red wine

Wrong filet:
The "false fillet", also known as shoulder fillet, gets its name from its shape. When trimmed cleanly, the shape of the muscle is somewhat reminiscent of a fillet! But be careful: the "false fillet" is not a quick-fried piece of meat!

Product recommendation:

preparation

➊ First prepare the marinade. To do this, mix all the ingredients and put them in a pot. Cook for 5 minutes, then set aside and allow to cool. Trim the meat and leave it in the marinade for 2 to 3 days, turning it several times a day. Remove it for further preparation and pat it dry well; the marinade will be used for cooking.

➋ Heat the Dutch oven and melt the clarified butter in it. Fry the meat on all sides for 5 minutes over high heat. Reduce the heat and add the onions. Fry for 5 minutes, stirring.

➌ Pour in the marinade. Close the lid of the Dutch oven and spread some embers on the lid. Roast for about 2 hours, adding a little red wine if necessary and turning the meat occasionally. Then remove the meat and keep it warm.

➍ Strain the sauce from the Dutch oven through a fine sieve and then pour it back into the Dutch oven – use a smaller Dutch oven if necessary. Add the speculaas and cream over a low heat and simmer for 10 minutes without a lid, stirring.
Cut the meat into slices. Season the sauce with quince jelly, red wine, salt and pepper and serve with the meat. Serve with strong farmhouse bread or mashed potatoes.

Elmar's BBQ tip: The size of the pot should always be adapted to the size of the meat so that the meat does not touch the edges of the pot. The bottom of the pot should always be covered with liquid while cooking, but the meat should not "float" in it. For this recipe, we cooked over a wood fire and regulated the heat by removing the embers or by keeping a greater distance from the embers.

Recipe by Elmar Fetscher

Elmar Fetscher is a pioneer of the German BBQ lifestyle. In 2002 he founded Europe's largest BBQ magazine FIRE&FOOD and has been editor-in-chief, opinion maker and popular expert on German BBQ ever since.

Recipe first published in FIRE&FOOD Magazine 04/2021