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Sauerbraten

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A traditional German pot roast, Sauerbraten is known for its distinctive sour flavor which is achieved through marinating the meat in a mixture of vinegar and spices.

Ingredients

Scale
  • 3 pounds beef roast
  • 1 cup red wine vinegar
  • 2 cups water
  • 1 tablespoon salt
  • 1 teaspoon black peppercorns
  • 1 teaspoon sugar
  • 1 tablespoon mustard seeds
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 3 tablespoons vegetable oil
  • 2 cups beef broth
  • 2 tablespoons flour
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce

Instructions

  1. In a large bowl, combine the red wine vinegar, water, salt, peppercorns, sugar, mustard seeds, onion, and garlic to create the marinade.
  2. Place the beef roast into the marinade, cover, and refrigerate for 3 to 5 days, turning occasionally.
  3. Remove the roast from the marinade and pat dry. Reserve the marinade.
  4. In a large pot, heat the vegetable oil over medium-high heat and brown the roast on all sides.
  5. Add the reserved marinade and beef broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 to 3 hours until tender.
  6. Remove the roast and let it rest. Skim off excess fat from the liquid.
  7. In a small bowl, mix flour with a bit of cold water to create a slurry. Stir this into the cooking liquid and cook until thickened.
  8. Slice the roast and serve with the gravy.

Notes

  • Serve with red cabbage and potato dumplings for a classic German meal.
  • Be sure to plan ahead for the marinating process.

Nutrition

Find it online: https://kochrezepteblog.de/sauerbraten/