Description
A classic German pot roast marinated for several days in a flavorful mixture of vinegar, wine, and spices, then slow-cooked until tender.
Ingredients
Scale
- 1 kg beef bottom round or rump roast
- 2 cups red wine vinegar
- 1 cup dry red wine
- 2 cups water
- 1 large onion, sliced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 bay leaves
- 10 whole peppercorns
- 5 whole cloves
- 1 tsp salt
- 2 tbsp vegetable oil
- 2 tbsp all-purpose flour
- 1 cup crushed gingerbread cookies (Lebkuchen) or gingersnaps
Instructions
- Place the beef in a large non-reactive container.
- In a bowl, whisk together the red wine vinegar, red wine, water, onion, carrots, celery, bay leaves, peppercorns, cloves, and salt.
- Pour the marinade over the beef, ensuring it is fully submerged. Cover and refrigerate for 3 to 5 days, turning the meat daily.
- Remove the beef from the marinade, reserving the marinade and vegetables. Pat the beef dry with paper towels.
- Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Sear the beef on all sides until browned.
- Remove excess fat from the pot if necessary.
- Strain the reserved marinade, discarding the solids.
- Pour the strained marinade over the browned beef. Bring to a simmer.
- Cover the pot and reduce the heat to low. Simmer for 2.5 to 3 hours, or until the beef is very tender.
- Remove the beef from the pot and set aside.
- Skim any fat from the cooking liquid.
- In a small bowl, whisk together the flour with a little cold water to create a slurry.
- Bring the cooking liquid to a simmer. Whisk in the flour slurry and the crushed gingerbread cookies. Cook, stirring constantly, until the sauce has thickened.
- Slice the beef against the grain and return it to the sauce to heat through.
- Serve hot with traditional side dishes like red cabbage and potato dumplings.
Notes
- Marinating for a longer period will result in a stronger flavor.
- Ensure the beef is fully submerged in the marinade.
- Use a non-reactive container like glass, ceramic, or stainless steel for marinating.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg
Keywords: sauerbraten, german pot roast, beef, traditional german food