Sauerbraten is a traditional German pot roast, usually made with beef, that is marinated for several days in a mixture of vinegar, water, and a variety of seasonings and spices. It is slow-cooked to tender perfection and often served with red cabbage and potato dumplings.
Preparation time
30min
Cooking time
3h
Ingredients
6 Servings
- 2 bay leaves
- 1.5 kg beef roast
- 2 carrots
- 2 celery stalks
- 4 cloves
- 100 g ginger snap cookies
- 30 ml oil
- 2 onions
- 10 peppercorns
- 500 ml red wine vinegar
- 10 g salt
- 50 g sugar
- 500 ml water
Directions
Step 1
In a large pot, combine the red wine vinegar, water, onions, carrots, celery, bay leaves, cloves, peppercorns, sugar, and salt. Bring to a boil and then let cool.
Step 2
Place the beef roast in a large, non-reactive bowl and pour the cooled marinade over it. Cover and refrigerate for 3-5 days, turning the meat daily.
Step 3
Remove the beef from the marinade and pat it dry. Strain the marinade and set aside the liquid.
Step 4
Heat the oil in a large pot over medium-high heat. Brown the beef on all sides.
Step 5
Add the reserved marinade liquid to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 2-3 hours, or until the meat is tender.
Step 6
Remove the beef from the pot and keep warm. Strain the cooking liquid and return it to the pot.
Step 7
Add the crushed ginger snap cookies to the pot and stir until the sauce thickens.
Step 8
Slice the beef and serve with the sauce.