Rebuilt vegan · Sauerbraten (Rind, in Essig-Rotwein-Beize mariniert und geschmort)
Vegan Sauerbraten made from steamed seitan roast with red wine marinade and boiled potatoes
A folded, steamed seitan roast marinates for 22 hours refrigerated in a cooked marinade of red wine and red wine vinegar. Afterwards, it is vigorously browned and braised in the entire marinade. Pumpernickel and sugar beet syrup thicken the sauce until creamy and round it off sweet and sour.
- ⏱ 25 h 35 min total
- 🔪 1 h 20 min active
- 📊 mittel
- 🍽 2 people
Ingredients
Scaled from the base amount for 2 people.
For the seitan roast
For the marinade
For browning and braising
For the sauce
For the boiled potatoes
Contains: gluten, soja, sellerie, senf, sulfite. Please check the labels on the packaging yourself.
Method
Briefly bring marinade to a boil and chill
Add red wine vinegar, red wine, 200 ml water, onion, carrot, celery, bay leaf, crushed juniper berries, allspice, cloves, mustard seeds, and pepper to a small pot. Bring to a boil and simmer gently, covered, for 5 minutes. Remove from heat, let steam off uncovered for 10 minutes, then place in a sealed container in the refrigerator.
- ⏱ 15 min
- 🔥 mittele Hitze
- 🍳 small pot
- 🍳 sealable container
Done when: It smells distinctly of juniper and clove, the vegetable pieces are still firm to the bite.
Knead roast dough and fold in the same direction
Mix gluten, chickpea flour, nutritional yeast flakes, and ground porcini mushrooms. Stir cold broth, 15 ml soy sauce, tomato paste, and oil until smooth and add. Knead first with a fork, then with hands for 3 minutes and let rest for 5 minutes. Stretch the dough lengthwise four times and fold in the same longitudinal direction each time. Shape into a compact loaf, about 14 cm long. Wrap loosely in a clean, odor-neutral cotton cloth and tie the ends with kitchen twine. Leave about 20 % room to swell.
- ⏱ 20 min
- 🔥 niedrige Hitze
- 🍳 bowl
- 🍳 cotton cloth
- 🍳 kitchen twine
Done when: The dough is elastic, springs back, and shows elongated strands when pulled apart.
Cook the roast through with steam
Bring 1000 ml water to a boil in the steamer pot. Place the wrapped loaf into the steamer insert without it touching the water. Cook covered for 50 minutes with constant steam, turning halfway through. Check the water level. The core should reach at least 90 °C, otherwise steam for 10 minutes longer.
- ⏱ 50 min
- 🌡 90 °C
- 🔥 mittele Hitze
- 🍳 steamer pot with steamer insert
- 🍳 kitchen thermometer
Done when: The loaf is firm and plump, barely yields to pressure, and the core is no longer doughy.
Cool the roast quickly
Unwrap the roast and let steam off on a flat metal tray for 15 minutes. Then place uncovered in the refrigerator for 45 minutes. Do not leave at room temperature for hours.
- ⏱ 1 h
- 🔥 niedrige Hitze
- 🍳 metal plate
- 🍳 refrigerator
Done when: The roast feels cool all the way to the inside.
Marinate the roast chilled in sour marinade
Place the cold roast in a narrow, food-safe container and pour the cold marinade along with vegetables and spices over it. It should be largely covered. Marinate sealed for 22 hours at a maximum of 4 °C, turning once after about 11 hours. The marinade is for flavor; it does not replace cooking.
- ⏱ 22 h
- 🌡 4 °C
- 🔥 niedrige Hitze
- 🍳 narrow container with lid
- 🍳 refrigerator
Done when: The outer layer is colored dark red and smells distinctly sour and spiced.
Drain marinade and dry roast
Lift out the roast and pat thoroughly dry all around. Pour the marinade through a sieve and collect all the liquid. Set spices aside. Drain the vegetables well and pat dry.
- ⏱ 5 min
- 🔥 niedrige Hitze
- 🍳 sieve
- 🍳 bowl
- 🍳 paper towels
Done when: The surface of the roast no longer has a wet shine.
Sear the roast vigorously
Heat the frying oil strongly in a small, heavy braising pot. Sear the roast all around for about 8 to 10 minutes and only turn once a brown crust has formed. Remove.
- ⏱ 10 min
- 🔥 hoche Hitze
- 🍳 heavy braising pot
- 🍳 tongs
Done when: It sizzles distinctly, releases easily from the bottom, and the crust is dark brown all around.
Roast vegetables and tomato paste
Roast the marinade vegetables vigorously in the remaining oil for 5 minutes. Reduce heat to medium, add tomato paste, and roast for 2 minutes while stirring. If anything turns black, deglaze immediately with a dash of marinade.
- ⏱ 7 min
- 🔥 mittele Hitze
- 🍳 heavy braising pot
- 🍳 wooden spatula
Done when: The tomato paste is rust-brown, and dark browned bits adhere to the bottom.
Braise gently in all of the marinade
Deglaze with the reserved marinade and completely dissolve the browned bits. Add the remaining 5 ml soy sauce. Place the spices in a spice bag or tea strainer. Add the roast, bring briefly to a boil, then braise covered for 45 minutes over very low heat. Turn halfway through.
- ⏱ 45 min
- 🔥 niedrige Hitze
- 🍳 heavy braising pot with lid
- 🍳 spice bag or tea strainer
Done when: The liquid bubbles only occasionally, the vinegar smell has become milder and rounder.
Cook boiled potatoes in parallel
About 20 minutes after the start of braising, set up the potatoes with 1000 ml water and 5 g salt. Bring to a boil and simmer gently for 18 to 20 minutes. Drain, let steam off briefly, and keep warm covered.
- ⏱ 25 min
- 🔥 mittele Hitze
- 🍳 Cooking pot
Done when: A knife glides into the potatoes without resistance.
Thicken and season the sauce
Remove the roast and let it rest covered. Remove the spice sachet. Place the stock with about half of the vegetables into a small pot. Stir in the pumpernickel and simmer for 5 minutes, then blend smooth using an immersion blender. Add 15 g beet syrup and the raisins and simmer gently for 5 minutes. Adjust with salt and, if necessary, up to 10 g more syrup: the acidity should remain noticeable, but not pungent. If the sauce is too sour, do not reduce further, but dilute with a little water. Remove from heat and, if desired, stir in the cold plant-based butter.
- ⏱ 15 min
- 🔥 mittele Hitze
- 🍳 small pot
- 🍳 Immersion blender
- 🍳 Whisk
Done when: The sauce is dark and glossy and coats the back of a spoon as a continuous film.
Slice across the grain and serve
Using a sharp knife, cut the roast across the folding direction into slices approximately 0,7 cm thick. Fan out on two preheated plates, coat generously with sauce, and arrange the Salzkartoffeln alongside.
- ⏱ 3 min
- 🔥 niedrige Hitze
- 🍳 sharp knife
- 🍳 Cutting board
Done when: The slices hold together and display elongated structures on the cut surface.
From the kitchen
Tipps
Adjust marinating time
Up to 24 hours of marinating are possible and impart more acidity. Longer is not recommended because the seitan can then become soft. This is an own derivation.
Finish braising the day before
The roast keeps well chilled in the stock and slices more cleanly when cold. Then reheat the slices in the sauce.
What can go wrong
And what helps then
The roast is doughy or rubbery inside.
Steam long enough until the core reaches at least 90 °C, and do not boil in water.
The roast does not brown and boils instead.
Pat it dry very thoroughly after marinating and let the oil get truly hot.
The sauce tastes pungently sour.
Do not reduce further. Stir in a little water and beet syrup in portions.
Variations
Variants
einfacher
With starch thickening
Instead of pumpernickel, mix 6 g cornstarch into 15 ml cold water and stir into the boiling sauce. Omit the raisins.
regional
Rhenish with vegan Lebkuchen
Instead of pumpernickel, use 30 g of explicitly vegan-labeled, honey-free Soßenlebkuchen.
Afterwards
Storing and reheating
Storing
Refrigerated in the sauce, sealed airtight, for up to 3 days at no more than 4 °C.
Reheating
Reheat the slices covered over low heat in the sauce for 8 to 10 minutes until everything is steaming hot. Add a little water if needed.
veganizo.de/rezept/rec_lvke0hcm – developed and checked by veganizo.