Sauerbraten is a traditional German pot roast, usually made with beef, marinated for several days in a mixture of vinegar, water, and a variety of seasonings. This dish is known for its tender meat and rich, tangy flavor, perfect for a hearty meal.
Preparation time
30min
Cooking time
3h
Ingredients
6 Servings
- 2 bay leaves
- 1.5 kg beef roast
- 1 carrot
- 1 stick celery
- 5 cloves
- 10 ginger snap cookies
- 1 onion
- 10 peppercorns
- 480 ml red wine vinegar
- 10 g salt
- 50 g sugar
- 30 ml vegetable oil
- 480 ml water
Directions
Step 1
In a large bowl, combine red wine vinegar, water, onion, carrot, celery, bay leaves, peppercorns, cloves, sugar, and salt to make the marinade.
Step 2
Place the beef roast in a large resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate for 3 to 5 days, turning the bag daily.
Step 3
Remove the beef from the marinade and pat it dry with paper towels. Strain the marinade and set aside the liquid.
Step 4
Heat the vegetable oil in a large pot over medium-high heat. Brown the beef on all sides, then remove it from the pot.
Step 5
Pour the reserved marinade into the pot and bring it to a boil. Return the beef to the pot, reduce the heat, cover, and simmer for about 2.5 to 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
Stir in the crushed ginger snap cookies and cook over low heat until the sauce is thickened, stirring frequently.
Step 8
Slice the beef and serve with the sauce.