Sauerbraten
Sauerbraten is one of the most famous German meat dishes, captivating the world with its rich flavors. The origin of the dish dates back to the Middle Ages, when marinating meat was an important method of preservation. Thanks to the rich, acidic marinade, the meat becomes extremely tender and flavorful. This classic dish is now a popular choice for festive dinners and special family occasions, traditionally served with potatoes and red cabbage.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the red wine, water, and vinegar. Add the sliced carrots, celery, onions, garlic, bay leaves, peppercorns, and cinnamon stick. Place the beef in the marinade, ensuring it's fully submerged, and refrigerate for at least 24-48 hours.
2
Remove the beef from the marinade and pat it dry with paper towels. Strain the marinade, reserving the liquid and vegetables separately.
3
In a large Dutch oven or skillet, heat the oil or butter over medium-high heat. Sear the beef on all sides until nicely browned.
4
Add the strained marinade liquid and the reserved vegetables to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 2-3 hours, or until the beef is fork-tender.
5
Remove the beef from the pot and keep it warm. In a small bowl, whisk the flour with a little cold water to create a slurry. Add the slurry to the sauce in the pot, stirring constantly until the sauce thickens. Season with salt, pepper, and a pinch of sugar to taste.
6
For a creamier sauce, stir in the sour cream. Slice the beef and serve with the sauce.
7
Serve hot with boiled potatoes, spätzle, or red cabbage.
