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German Sauerbraten with Red Wine Gravy
Created by: Howcan Team
Ingredients
- 4 pounds beef roast
- 1 cup red wine vinegar
- 1 cup red wine
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 10 whole peppercorns
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons vegetable oil
- 3 tablespoons all-purpose flour
Instructions
- In a large bowl, combine 1 cup red wine vinegar, 1 cup red wine, chopped onion, carrots, celery, garlic, bay leaves, peppercorns, salt, and black pepper.
- Place the beef roast in the marinade, cover, and refrigerate for at least 2 days, turning the meat occasionally.
- Preheat the oven to 325°F (165°C).
- Remove the beef from the marinade and pat dry with paper towels.
- In a Dutch oven, heat vegetable oil over medium-high heat. Brown the beef on all sides, then remove from the pot and set aside.
- Add the chopped vegetables from the marinade to the pot and cook until softened, about 5 minutes.
- Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes.
- Slowly pour in the marinade, stirring to combine with the flour and vegetables. Bring to a simmer and cook for 5 minutes, until the liquid has thickened slightly.
- Return the beef to the pot, cover, and transfer to the preheated oven. Cook for 2.5 to 3 hours, or until the beef is tender.
- Once the beef is done, remove it from the pot and let it rest for 10 minutes before slicing.
- Strain the cooking liquid into a saucepan, pressing on the vegetables to extract all the liquid. Discard the solids.
- Bring the liquid to a simmer and cook for 10 minutes, until the gravy has thickened.
- Slice the beef and serve with the red wine gravy.
German Sauerbraten, a traditional pot roast marinated in a mixture of vinegar, water, and spices, has a rich history dating back to the Middle Ages. The dish originated in Germany and has since become a beloved staple in German cuisine. The tangy and tender meat is typically served with a sweet and sour gravy made from the marinade, but some chefs have put a modern twist on the classic recipe by incorporating a red wine gravy. This variation adds a depth of flavor and richness to the dish, making it a popular choice in upscale German restaurants and gastropubs. The best version of this dish can be found in regions with a strong culinary tradition, such as Bavaria or Rhineland. The key to getting this dish right lies in the marinating process, as the meat needs to soak in the marinade for several days to achieve its signature tangy flavor. While the traditional gravy is made from the marinade, the red wine gravy adds a luxurious touch and pairs perfectly with the savory, tender Sauerbraten. For those looking to try a famous alternative method, some chefs also incorporate gingerbread or gingersnap cookies into the gravy for a unique and delicious twist.
210 min
6
450 calories
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