Description
Traditional German Sauerbraten is a tender pot roast marinated in a tangy, spiced vinegar marinade, then slow-braised and finished with a rich sweet-and-sour gravy.
Ingredients
- 3 lb beef chuck or bottom round roast
- 2 cups red wine vinegar
- 1 cup water
- 1 large onion, sliced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 bay leaves
- 6 whole cloves
- 10 black peppercorns
- 1 tsp sugar
- Salt, to taste
- 2 tbsp vegetable oil
- 6 gingersnap cookies, crushed
- Optional: 1 tbsp raisins for gravy
Instructions
- Place beef in a large container.
- In a saucepan, combine vinegar, water, onion, carrots, celery, bay leaves, cloves, peppercorns, sugar, and salt; bring to a simmer, then cool.
- Pour marinade over beef, cover, and refrigerate for 3โ5 days, turning meat daily.
- Remove beef from marinade and pat dry; strain marinade and reserve vegetables and liquid.
- Heat oil in a large pot and brown beef on all sides.
- Add reserved vegetables and marinade liquid.
- Cover and simmer on low heat for 2 1/2โ3 hours until beef is fork-tender.
- Remove beef and keep warm.
- Stir crushed gingersnaps into the sauce to thicken.
- Simmer gravy for 10 minutes until smooth.
- Slice beef and serve with gravy.
Notes
- Marinating time is essential for authentic flavor.
- Serve with potato dumplings or red cabbage.
- Gravy should be sweet, tangy, and slightly thick.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: German