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Sauerbraten

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A traditional German pot roast, Sauerbraten is marinated for days in a blend of vinegar and spices for an incredible flavor.

Ingredients

Scale
  • 3 pounds beef roast
  • 2 cups red wine vinegar
  • 2 cups water
  • 1 cup onions, chopped
  • 1 cup carrots, sliced
  • 1/2 cup celery, chopped
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • 1 teaspoon salt
  • 1/2 teaspoon cloves
  • 1 tablespoon sugar
  • 2 tablespoons vegetable oil
  • 1 cup beef broth
  • 2 tablespoons cornstarch
  • 1/4 cup water

Instructions

  1. Combine vinegar, water, onions, carrots, celery, garlic, bay leaves, peppercorns, salt, cloves, and sugar in a large bowl. Marinate the beef in this mixture for 3-5 days in the refrigerator, turning occasionally.
  2. Heat oil in a large pot over medium heat. Remove the beef from the marinade and sear it on all sides until browned.
  3. Add the marinade to the pot with the beef, cover, and simmer on low heat for about 2-3 hours until the beef is tender.
  4. Once the beef is done, remove it from the pot and let it rest.
  5. Strain the liquid, returning it to the pot. Bring it to a simmer and mix cornstarch with water, then add to the pot to thicken the gravy.
  6. Slice the beef and serve with the gravy.

Notes

  • For best flavor, marinate longer than three days.
  • Serve with traditional sides like red cabbage or dumplings.

Nutrition

Find it online: https://kochgenusswelt.de/sauerbraten-2/