Description
Sauerbraten, a traditional German pot roast, is a rich and tangy beef dish marinated in a spiced vinegar and wine mixture, then slow-cooked to tender perfection. This recipe features a flavorful marinade with aromatic spices and vegetables, and a luscious gingersnap-thickened gravy, making it a comforting classic perfect for family dinners.
Ingredients
Scale
Marinade Ingredients
- 480 ml red wine vinegar or a mixture of red wine and vinegar
- 480 ml water
- 1 large onion, sliced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, smashed
- 10 whole black peppercorns
- 4 whole cloves
- 2 bay leaves
- 1 teaspoon mustard seeds (optional)
- 1 tablespoon granulated sugar or brown sugar
Main Ingredients
- 1.4–1.8 kg beef roast (bottom round or chuck)
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons neutral oil or butter, for searing
Thickening Ingredients
- 1–2 tablespoons flour (optional, for thickening)
- 8–10 gingersnap cookies, crushed
Instructions
- Prepare the Marinade: In a large pot, combine red wine vinegar (or a mixture of red wine and vinegar), water, sliced onion, chopped carrots, chopped celery, smashed garlic, whole black peppercorns, whole cloves, bay leaves, mustard seeds (optional), and sugar. Bring the mixture to a boil, then remove from heat and allow it to cool completely to room temperature.
- Marinate the Beef: Place the beef roast in a large glass or ceramic dish and pour the cooled marinade over it, ensuring the meat is fully submerged. Cover the dish and refrigerate for 48 to 72 hours, turning the meat once daily to evenly absorb the marinade flavors.
- Prepare for Cooking: Remove the beef from the marinade and pat it dry with paper towels to ensure proper searing. Strain the marinade, reserving both the liquid and the vegetables separately. Heat the neutral oil or butter in a Dutch oven or heavy pot over medium-high heat.
- Sear the Beef: Once the oil is hot, sear the beef roast on all sides until it achieves a deep, rich brown crust, which enhances flavor. This usually takes about 3-4 minutes per side. After searing, transfer the beef to a plate and set aside temporarily.
- Sauté Marinade Vegetables: Add the strained marinade vegetables to the pot and sauté for several minutes until fragrant and aromatic. This step deepens the base flavors of the dish.
- Simmer the Beef: Return the seared beef roast to the pot with the sautéed vegetables. Pour in the reserved marinade liquid, making sure it covers about two-thirds of the beef. Bring the liquid to a gentle simmer, then cover the pot and cook over low heat for 2.5 to 3 hours, or until the meat is fork-tender. Alternatively, you can cover the pot and roast it in a preheated 165°C (325°F) oven for the same amount of time.
- Rest the Meat: Once cooked, transfer the beef roast to a platter and let it rest for at least 10 minutes to redistribute juices and ensure juiciness.
- Prepare the Sauce: Strain the cooking liquid to remove solids and return the liquid to the pot. Bring it to a simmer and whisk in crushed gingersnap cookies (or alternatively, 1–2 tablespoons of flour) to thicken the sauce. Stir continuously until the sauce is smooth and has thickened to your desired consistency. Taste and adjust seasoning with salt, freshly ground black pepper, or a pinch of sugar as needed.
- Serve: Slice the rested beef and serve with generous amounts of the tangy gingersnap gravy. Traditional accompaniments include red cabbage, boiled potatoes, potato dumplings, or spaetzle, which complement the robust flavors of the dish.
Notes
- Marinating the beef for at least 48 hours is key to achieving the classic sour and tender flavor.
- You may substitute gingersnap cookies with a mixture of flour and a small amount of molasses for thickening if desired.
- Use neutral oil like canola or vegetable oil for searing to avoid overpowering the flavor.
- Adjust the marinade ingredients to your taste, especially the balance between vinegar and wine for desired acidity and sweetness.
- Leftover Sauerbraten tastes even better the next day as the flavors develop further.
- Ensure the cooking liquid does not boil rapidly during simmering to keep the meat tender.
- Prep Time: 15 minutes (plus 48-72 hours marinating)
- Cook Time: 2.5 to 3 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: German
