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Sauerbraten

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Sauerbraten is a pot roast, usually of beef, marinated before slow-cooking. The result is a tender and flavorful dish that is perfect for special occasions.

Ingredients

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  • 3 pounds beef roast
  • 2 cups red wine
  • 1 cup vinegar
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 1 teaspoon thyme
  • 1 teaspoon peppercorns
  • 1 tablespoon sugar
  • 2 tablespoons flour
  • 2 tablespoons oil

Instructions

  1. Combine the red wine, vinegar, onion, carrots, celery, garlic, bay leaves, thyme, peppercorns, and sugar in a bowl. Add the beef and marinate in the refrigerator for 3 days, turning occasionally.
  2. Remove the beef from marinade and pat dry. Strain the marinade and set aside the vegetables.
  3. In a large pot, heat oil over medium-high heat. Sear the beef on all sides until browned.
  4. Add the reserved vegetables and marinade to the pot. Bring to a simmer, then cover and cook on low heat for about 3 hours, or until the beef is tender.
  5. Remove the beef, let it rest before slicing. Thicken the sauce with flour if desired. Serve with the sauce.

Notes

  • Traditionally served with red cabbage and dumplings.
  • Marinating for more than 3 days can intensify the flavor.

Nutrition

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