About the Dish:
Sauerbraten is a traditional German pot roast that is known for its tangy and flavorful marinade. The beef is marinated in a mixture of vinegar, water, herbs, and spices for several days, allowing the flavors to penetrate the meat. The marinade is then used to create a rich gravy that is served over the tender beef slices. Sauerbraten is typically served with potato dumplings or spaetzle and red cabbage. It is a hearty and satisfying dish that is perfect for a cold winter’s day.
|Beef roast||3 lbs|
|Red wine vinegar||1 cup|
|Celery, chopped||2 stalks|
- Step 1: Place the beef roast in a large resealable bag. In a bowl, combine the red wine vinegar, water, chopped onion, carrots, celery, bay leaves, peppercorns, and juniper berries. Pour the marinade over the beef roast, seal the bag, and refrigerate for at least 3 days, turning the beef occasionally.
- Step 2: Preheat the oven to 325°F (165°C). Remove the beef roast from the marinade and pat dry with paper towels. Reserve the marinade. In a Dutch oven or large oven-safe pot, heat the butter over medium heat. Brown the beef roast on all sides.
- Step 3: Remove the beef roast from the pot and set aside. Add the flour to the pot and cook for 1-2 minutes, stirring constantly. Slowly pour in the reserved marinade, stirring to scrape up any browned bits from the bottom of the pot. Return the beef roast to the pot and cover.
- Step 4: Transfer the pot to the preheated oven and cook for 2-3 hours, or until the beef is tender and falls apart easily. Remove the beef from the pot and let it rest for a few minutes.
- Step 5: Meanwhile, strain the cooking liquid and discard the solids. Return the liquid to the pot and cook over medium heat until it has reduced and thickened to a gravy consistency.
- Step 6: Slice the beef roast and serve with the gravy. Sauerbraten is traditionally served with potato dumplings or spaetzle and red cabbage.