Sauerbraten

Name: Sauerbraten
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 6
Cuisine: german
Ingredients: 1.5 kg Beef Roast (e.g., Top Round, Rump Roast); 2 cups Red Wine Vinegar; 1 cup Water; 2 Onion; 2 Carrots; 2 Celery Stalks; 2 Bay Leaves; 1 tbsp Whole Peppercorns; 4 Cloves; 6 Juniper Berries; 2 tbsp Sugar (or Brown Sugar); 6 Ginger Snaps (or Gingerbread Crumbs); 2 tbsp Vegetable Oil; to taste Salt; to taste Black Pepper

By Culiora

Sliced German pot roast in dark gravy with red cabbage

A traditional German pot roast featuring beef marinated for days in a tangy vinegar mixture, then slow-cooked until incredibly tender. It's often served with a rich, sweet, and sour gravy.

Servings: 6
Prep time: 15 min
Cook time: 240 min
Total time: 255 min

Ingredients

1.5 kg Beef Roast (e.g., Top Round, Rump Roast)
2 cups Red Wine Vinegar
1 cup Water
2 Onion
2 Carrots
2 Celery Stalks
2 Bay Leaves
1 tbsp Whole Peppercorns
4 Cloves
6 Juniper Berries
2 tbsp Sugar (or Brown Sugar)
6 Ginger Snaps (or Gingerbread Crumbs)
2 tbsp Vegetable Oil
to taste Salt
to taste Black Pepper

Instructions

Prepare the marinade: In a large non-reactive container (glass, ceramic, or sturdy plastic bag), combine red wine vinegar, water, sliced onions, chopped carrots and celery, bay leaves, peppercorns, cloves, and juniper berries. Place the beef roast in the marinade, ensuring it's fully submerged (add more water/vinegar if needed). Cover and refrigerate for 3-5 days, turning the meat daily.
Remove beef from marinade, pat dry with paper towels. Reserve the marinade and vegetables.
In a large Dutch oven or heavy-bottomed pot, heat vegetable oil over medium-high heat. Sear the beef on all sides until well-browned. Remove beef and set aside.
Add the reserved marinade vegetables to the pot and sauté for 5-7 minutes until softened.
Return the beef to the pot. Strain the reserved marinade and pour the liquid over the beef and vegetables. Add sugar.
Bring the liquid to a simmer, then reduce heat to low, cover, and slow-cook for 3-4 hours, or until the beef is fork-tender. Alternatively, transfer to a preheated oven at 160°C (325°F).
Remove beef from the pot and keep warm. Strain the cooking liquid and discard the solids. Return the liquid to the pot.
Crush the ginger snaps and add them to the gravy. Simmer, stirring occasionally, until the gravy thickens to your desired consistency. Season with salt and pepper to taste.
Slice the sauerbraten against the grain and serve with a generous amount of gravy, traditionally alongside potato dumplings or spaetzle and red cabbage.