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Sauerbraten with Buttered Carrots and Green Beans
Created by: Howcan Team
Ingredients
- 3 pounds beef roast
- 1 cup red wine vinegar
- 1 cup water
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 bay leaves
- 6 whole cloves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 1 pound carrots, peeled and sliced
- 1 pound green beans, trimmed
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, combine 1 cup of red wine vinegar, 1 cup of water, chopped onion, minced garlic, bay leaves, whole cloves, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- Place the beef roast in the marinade, cover, and refrigerate for at least 24 hours, turning 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 the vegetable oil over medium-high heat. Brown the beef on all sides.
- Remove the beef from the Dutch oven and set aside.
- Stir in the flour to the remaining oil in the Dutch oven to make a roux.
- Gradually add the marinade to the roux, stirring constantly to make a smooth gravy.
- Return the beef to the Dutch oven, cover, and bake for 2 1/2 to 3 hours, or until the beef is tender.
- In a separate pot, bring water to a boil and add the carrots. Cook for 5 minutes, then drain.
- In a skillet, melt 2 tablespoons of butter over medium heat. Add the blanched carrots and sauté for 5 minutes. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
- In another pot, bring water to a boil and add the green beans. Cook for 3 minutes, then drain.
- In a skillet, melt 2 tablespoons of butter over medium heat. Add the blanched green beans and sauté for 3 minutes. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
- Slice the sauerbraten and serve with the buttered carrots and green beans. Enjoy!
Sauerbraten is a traditional German pot roast marinated in a mixture of vinegar, water, and spices, then slow-cooked to tender perfection. This dish has a rich history dating back to the Middle Ages, where it was a popular way to preserve meat. The tangy and savory flavors of the sauerbraten are complemented by the sweetness of buttered carrots and the crispness of green beans, creating a well-balanced and satisfying meal. In Germany, sauerbraten is a staple in many traditional restaurants, with each chef adding their own unique twist to the recipe. The best version of this dish can be found in the regions of Rhineland and Sauerland, where it is often served with potato dumplings or spaetzle. The key to a perfect sauerbraten lies in the marinating process, as the meat needs to soak up the flavors for several days to achieve its signature taste and tenderness. For a famous alternative method, some chefs recommend using red wine in the marinade for a deeper flavor profile. When preparing sauerbraten, it's essential to use a tough cut of meat, such as rump or bottom round, to ensure that it becomes tender during the slow cooking process. The dish is often served with a side of buttered carrots and green beans to add a pop of color and freshness to the plate. Whether enjoyed in a cozy German eatery or homemade with love, sauerbraten with buttered carrots and green beans is a delightful culinary experience that captures the essence of German comfort food.
210 min
6
450 calories
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