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German Sauerbraten
Created by: Howcan Team
Ingredients
- 4 pounds beef roast
- 1 cup red wine vinegar
- 1 cup water
- 1 large onion, sliced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 10 whole cloves
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black peppercorns
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 1/2 cup gingersnap cookies, crushed
Instructions
- In a large bowl, combine the red wine vinegar, water, sliced onion, chopped carrots, chopped celery, whole cloves, bay leaves, salt, and black peppercorns.
- Place the beef roast in the marinade, cover, and refrigerate for 2-3 days, turning the meat occasionally.
- After marinating, remove the beef from the marinade and pat dry with paper towels.
- In a large Dutch oven, heat the vegetable oil over medium-high heat.
- Add the beef roast and brown on all sides, then remove from the pot and set aside.
- Add the sliced onion, carrots, and celery from the marinade to the pot and cook until softened.
- Sprinkle the flour over the vegetables and cook, stirring constantly, for 2-3 minutes.
- Return the beef roast to the pot and pour in the marinade.
- Cover and simmer over low heat for 3-4 hours, or until the beef is tender.
- Once the beef is cooked, remove it from the pot and keep warm.
- Strain the cooking liquid and return it to the pot, discarding the solids.
- Stir in the crushed gingersnap cookies and cook, stirring constantly, until the sauce thickens.
- Slice the beef roast and serve with the gingersnap gravy.
German Sauerbraten is a traditional pot roast marinated in a mixture of vinegar, water, and spices for several days, resulting in a tender and flavorful dish. Its origins can be traced back to Germany, where it has been a beloved staple for centuries. The dish is often associated with regions such as Rhineland and Franconia, where it is a popular feature on restaurant menus. Chefs like Johann Wilhelm Ritter von Mann, a 19th-century German nobleman, are credited with popularizing Sauerbraten. Today, the best versions of this dish can be found in authentic German restaurants, where the key to getting it right lies in the marinating process and the perfect balance of sweet and sour flavors. Some alternative methods for making Sauerbraten include using red wine or beer in the marinade, adding unique regional twists to the classic recipe.
270 min
6
450 calories
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