Sauerbraten
Sauerbraten is a traditional German pot roast marinated in a mixture of vinegar, water, and spices, then slow-cooked until tender.
Ingredients - Serves 6
- Gingersnap cookies - 6
- Vegetable oil - 2 tablespoons
- Flour - 2 tablespoons
- Black pepper - 1/2 teaspoon
- Salt - 1 teaspoon
- Juniper berries - 6
- Cloves - 6
- Peppercorns - 10
- Bay leaves - 2
- Celery stalk - 1, sliced
- Carrot - 1 large, sliced
- Onion - 1 large, sliced
- Water - 1 cup
- Red wine vinegar - 1 cup
- Beef roast - 3 pounds
Let's Get Started
- In a large bowl, combine the red wine vinegar, water, sliced onion, carrot, celery, bay leaves, peppercorns, cloves, juniper berries, salt, and black pepper to make the marinade.
- Place the beef roast in a resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate for at least 24 hours, turning the bag occasionally to ensure even marination.
- After marinating, remove the beef roast from the bag and pat it dry with paper towels. Strain and reserve the marinade.
- In a large Dutch oven or pot, heat the vegetable oil over medium-high heat. Add the beef roast and brown it on all sides.
- Reduce the heat to low and pour in the reserved marinade. Cover the pot and simmer for 3-4 hours, or until the beef is tender and easily pulls apart with a fork.
- Remove the beef roast from the pot and let it rest for a few minutes. Meanwhile, strain the cooking liquid and discard the solids.
- In a separate small saucepan, melt the gingersnap cookies with a ladleful of the strained cooking liquid. Stir until the cookies dissolve and the sauce thickens.
- Slice the sauerbraten and serve it with the gingersnap sauce on top. Enjoy!
Dietary Info
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 240 minutes
- Calories: 450
- Fat: 20g
- Carbs: 30g
- Protein: 35g
- Sodium: 800mg
- Sugar: 5g