Sauerbraten Recipe – German Special
Sauerbraten is a traditional German pot roast known for its tangy, sweet, and savory flavors. This dish involves marinating beef roast in a mixture of vinegar, spices, and aromatics for several days to develop its distinctive taste.
- Prep Time20 min
- Cook Time4 hr
- Total Time4 hr 20 min
Sauerbraten Ingredients:
- Beef Roast: 3-4 pounds (1.5-2 kg), preferably bottom round or rump
- Red Wine Vinegar: 1 cup (240 ml)
- Water: 1 cup (240 ml)
- Onion: 1 large, chopped
- Carrots: 2, peeled and chopped
- Celery: 2 stalks, chopped
- Bay Leaves: 2
- Whole Cloves: 6
- Peppercorns: 10-12
- Juniper Berries: 6
- Salt: 2 teaspoons
- Brown Sugar: 2 tablespoons
- Gingersnap Cookies: 6-8, crushed (optional, for thickening the sauce)
- Vegetable Oil or Butter: for browning
How to make Sauerbraten:
Marinate Beef: In a large bowl or resealable plastic bag, combine red wine vinegar, water, chopped onion, carrots, celery, bay leaves, cloves, peppercorns, juniper berries, salt, and brown sugar. Add the beef roast, ensuring it’s fully submerged. Marinate in the refrigerator for 3-4 days, turning occasionally.
Cook Beef: Remove beef from marinade and pat dry. Heat oil or butter in a large pot or Dutch oven over medium-high heat. Brown the beef on all sides.
Simmer: Strain the marinade and reserve the liquid. Pour the strained marinade over the beef. Bring to a boil, then reduce heat to low. Cover and simmer for 3-4 hours, or until the beef is tender.
Thicken Sauce (optional): If desired, stir in crushed gingersnap cookies during the last 30 minutes of cooking to thicken the sauce.
Serve: Slice the beef and serve hot, accompanied by boiled potatoes, spaetzle, or red cabbage.
Recipe Notes:
Sauerbraten tastes best when marinated for several days, allowing the flavors to develop (3-4 days marinating time)
Adjust the sweetness and tanginess of the dish by varying the amount of brown sugar and vinegar used in the marinade.
