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Sauerbraten with Red Wine Reduction Sauce
Created by: Howcan Team
Ingredients
- 4 pounds beef roast
- 1 cup red wine
- 1 cup red wine vinegar
- 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 ground ginger
- 1/4 teaspoon ground cloves
- 1/4 cup vegetable oil
- 2 tablespoons all-purpose flour
- 2 cups beef broth
Instructions
- In a large bowl, combine the red wine, red wine vinegar, chopped onion, carrots, celery, garlic, bay leaves, peppercorns, salt, ginger, and cloves.
- Place the beef roast in the marinade, cover, and refrigerate for at least 24 hours, turning the meat occasionally to ensure it is evenly marinated.
- Preheat the oven to 325°F (165°C).
- 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. 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 they begin to soften, about 5 minutes.
- Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes.
- Pour in the marinade and beef broth, scraping up any browned bits from the bottom of the pot.
- Return the beef to the pot, cover, and transfer to the preheated oven. Cook for 2 1/2 to 3 hours, or until the beef is tender.
- Once the beef is done, remove it from the pot and let it rest while you prepare the sauce.
- Strain the cooking liquid into a saucepan, discarding the solids. Bring the liquid to a simmer over medium heat and cook until it has reduced by half, about 15 minutes.
- Slice the beef and serve with the red wine reduction sauce drizzled over the top.
Sauerbraten, a classic German pot roast, has a rich history dating back to the Middle Ages. The dish features marinated beef, often from the rump or bottom round, that is slowly braised to tender perfection. The marinade, typically a blend of red wine, vinegar, and spices, infuses the meat with incredible flavor. The addition of a red wine reduction sauce elevates the dish, adding depth and complexity to the already robust flavors. Chefs in regions like Bavaria and Rhineland have perfected this dish, serving it with traditional sides like potato dumplings and red cabbage. Today, the best versions of sauerbraten with red wine reduction can be found in authentic German restaurants or at home with careful attention to the marinating process and the reduction of the sauce.
210 min
6
450 calories
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