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Sauerbraten

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Sauerbraten is a pot roast, traditionally of beef, marinated before slow-cooking. It is a classic dish that celebrates German flavors and is often served with red cabbage and potatoes.

Ingredients

Scale
  • 3 pounds beef roast
  • 2 cups red wine
  • 1 cup water
  • 1/2 cup vinegar
  • 2 onions, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 1 teaspoon black peppercorns
  • 2 bay leaves
  • 1 tablespoon mustard seeds
  • 1 tablespoon oil

Instructions

  1. In a large bowl, combine red wine, water, vinegar, onions, garlic, sugar, salt, peppercorns, bay leaves, and mustard seeds to create the marinade.
  2. Submerge the beef roast in the marinade and refrigerate for at least 3 days, turning occasionally.
  3. Remove the roast from the marinade, pat dry, and reserve the marinade.
  4. In a large pot, heat oil over medium heat and brown the roast on all sides.
  5. Add the reserved marinade to the pot and bring to a simmer.
  6. Cover and cook on low heat for about 3 hours, until the meat is tender.
  7. Remove the roast and let it rest before slicing.
  8. Strain the cooking liquid and serve as a sauce.

Notes

  • For a richer flavor, use a mix of red and white wine in the marinade.
  • Serve with traditional sides like red cabbage and potato dumplings.
  • The longer the meat marinates, the more flavorful it will be.

Nutrition

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