Sauerbraten

Name: Sauerbraten
Cook time: 235 min
Total time: 235 min
Yield: 6 servings
Cuisine: German
Ingredients: 1.5 kg Beef Bottom Round Roast, silverside; 750ml Dry Red Wine; 250ml Red Wine Vinegar; 300ml Water, as needed to just cover; 2 large Onions, sliced; 2 Carrots, sliced; 2 stalks of Celery, sliced; 3 cloves of Garlic, smashed; 12 Juniper Berries, lightly crushed; 10 Black Peppercorns; 4 Cloves, whole; 2 Bay Leaves; 1 tsp Mustard Seeds; 2 tbsp Clarified Butter, or Vegetable Oil; 500ml Beef Stock; 60g Raisins; 80g Gingersnap Cookies, or Lebkuchen, finely crushed; 1 1/2 tbsp Brown Sugar, to taste; 1 tsp Fine Salt, plus more to taste; 1/2 tsp Pepper (Black), freshly ground; 1 tbsp Unsalted Butter, optional, to finish

Sauerbraten is a classic German pot roast where a richly marinated beef roast is slow-cooked until meltingly tender and finished with a tangy-sweet, spiced gravy. The long marinade infuses the meat with wine, vinegar and aromatics, while crushed gingersnaps and raisins create a silky, slightly sweet sauce that perfectly balances the dish. Serve thinly sliced with the sauce spooned over for a comforting, elegant centerpiece.

Sauerbraten is a classic German pot roast where a richly marinated beef roast is slow-cooked until meltingly tender and finished w... Show more

Traditional German Recipe

Health Grade

B · Healthy

Rating

4.2

Time

3 hrs30 min

Price

10,75 €

Calories

698 kcal

one pot

high protein

low carb

low sugar

Method

Prep the aromatics

Slice the Onion, Carrots, and Celery into even thin pieces so they flavor the marinade quickly. Smash the Garlic cloves, lightly crush the Juniper Berry and Black Peppercorns, and keep the Cloves, Bay Leaf, and Mustard Seeds ready to go.

Marinate the beef

In a large nonreactive container, stir together Dry Red Wine, Red Wine Vinegar, and Water. Add the sliced onion, carrots, celery, smashed garlic, crushed juniper berry, peppercorns, cloves, bay leaf, and mustard seeds, then nestle in the Beef Bottom Round Roast. Add just enough liquid to barely cover the beef, cover the container, and refrigerate for 2 to 3 days, turning the roast once or twice a day so it marinates evenly.

Strain the marinade

Lift out the beef and pat it very dry with paper towels. Strain the marinade into a bowl or measuring jug, reserving the liquid and vegetables separately so you can use both in the braise.

Preheat the oven

Set a rack in the lower third of the oven and preheat to 325° F.

Heat the pot

Set a heavy ovenproof pot or Dutch oven over medium-high heat and add the Clarified Butter. Let the fat heat until it shimmers.

Sear the roast

Pat the roast dry once more, then sear it in the hot fat until a deep brown crust forms on all sides, 3 to 4 minutes per side. Turn it gently and transfer it to a plate once it is well browned.

Braise the beef

Scatter the reserved vegetables in the pot, set the roast on top, and pour in the reserved marinade liquid and Beef Stock. Bring the liquid just to a simmer, cover tightly, and roast until the beef is fork-tender, 2 1/2 to 3 hours; turn the meat after 1 hour 15 minutes, then continue roasting for another 1 hour 15 minutes.

Make the gravy

Transfer the roast to a platter and tent it loosely with foil. Strain the braising liquid into a saucepan, skim off excess fat, then simmer with Raisins, Gingersnap Cookies, finely crushed, Brown Sugar, Fine Salt, and Pepper (Black) until the gravy is smooth, glossy, and thick enough to coat a spoon, 10 to 15 minutes. Stir in Unsalted Butter off the heat, if using, for a silky finish.

Slice and serve

Slice the beef against the grain, arrange it on warm plates, and spoon plenty of the hot gravy over the top. Serve immediately with extra sauce on the side.