Your rating
Not rated yet!
Modify
Sauerbraten with Tangy Sauerkraut
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 sauerkraut, drained and rinsed
- 1/2 cup chicken broth
- 2 tablespoons brown sugar
- 1 teaspoon caraway seeds
Instructions
- In a large bowl, combine 1 cup red wine vinegar, 1 cup water, chopped onion, minced garlic, bay leaves, whole cloves, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Place the beef roast in the marinade, cover, and refrigerate for at least 24 hours, 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 1/4 cup vegetable oil over medium-high heat. Brown the beef on all sides, then remove from the pot and set aside.
- Stir in 1/4 cup flour into the remaining oil in the pot to make a roux. Cook, stirring constantly, until the roux is a dark brown color.
- Gradually whisk in the marinade liquid, scraping up any browned bits from the bottom of the pot.
- Return the beef to the pot, cover, and bake in the preheated oven for 2 1/2 to 3 hours, or until the meat is tender.
- In a separate pot, combine the drained and rinsed sauerkraut, chicken broth, brown sugar, and caraway seeds. Bring to a simmer over medium heat, then reduce the heat to low and cook for 30 minutes, stirring occasionally.
- Slice the sauerbraten and serve with the tangy sauerkraut on the side.
Sauerbraten, a traditional German pot roast, has a rich history dating back to the Middle Ages. The dish features marinated and slow-cooked beef, typically served with a side of tangy sauerkraut. Chefs in regions like Bavaria and Rhineland have perfected the art of preparing this flavorful dish, infusing the meat with a unique blend of spices and vinegar for several days. The result is tender, succulent meat with a tangy, sweet-sour flavor profile. Today, the best sauerbraten can be found in authentic German restaurants, where chefs meticulously follow age-old recipes to ensure the perfect balance of flavors. The key to a great sauerbraten lies in the marinating process, where the meat absorbs the complex blend of spices and vinegar, creating a truly unforgettable dining experience.
210 min
6
450 calories
Most popular recipes
BBQ Bacon Burger
A delicious and hearty burger with smoky BBQ sauce and crispy bacon.
30 min
4
650 calories
Sago Pudding
A creamy and comforting dessert made with sago pearls, milk, and sugar.
40 min
4
250 calories
Liverwurst Sandwich
A classic and delicious liverwurst sandwich perfect for a quick and satisfying meal.
10 min
1
350 calories
Most recent recipes
Cheesy Broccoli Potato Soup
A creamy and comforting soup with the perfect combination of broccoli and potatoes, topped with melted cheese.
45 min
6
320 calories
Miso Glazed Eggplant with Bok Choy
A delicious and healthy Asian-inspired dish featuring miso glazed eggplant and bok choy.
40 min
4 servings
220 calories
Pretzel Bun Turkey Burger with Caramelized Onions and Swiss Cheese
A delicious and savory turkey burger served on a pretzel bun with caramelized onions and Swiss cheese.
35 min
4
400 calories