Sauerbraten (German Marinated Pot Roast)
Sauerbraten, one of Germany's most well-known traditional dishes, originally served as a method of preserving meat. The flavors of beef aged in a marinade reflect the rich traditions of German rural cuisine. The dish's popularity spread throughout various regions with minor variations, such as the addition of raisins in the Rhineland. Sauerbraten is particularly popular as a festive dish, often served with potato dumplings (Kartoffelklöße) and braised red cabbage.
Ingredients for this recipe
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Preparation Steps
1
Prepare the marinade: In a large bowl, combine the red wine, red wine vinegar, and water. Add the chopped onions, carrots, celery, and garlic, along with the bay leaves, juniper berries, whole cloves, peppercorns, and sugar.
2
Place the beef in the marinade, ensuring it's fully submerged. Cover and refrigerate for at least 2-3 days, allowing the flavors to penetrate the meat. Turn the meat in the marinade daily.
3
After marinating, remove the beef from the marinade and pat it dry. Strain the marinade and reserve it, separating the vegetables as well.
4
In a large Dutch oven or heavy-bottomed pot, melt the butter or lard over medium-high heat. Sear the beef on all sides until golden brown.
5
Add the reserved vegetables to the pot, then pour in the reserved marinade. Bring to a simmer, then reduce the heat to low, cover, and cook for 2.5-3 hours, or until the beef is fork-tender.
6
Once the beef is cooked, remove it from the pot and keep it warm. Strain the remaining liquid and cook it down. Whisk in a little flour to create a thickened sauce.
7
Slice the beef and serve drizzled with the sauce. Serve with potato dumplings (Kartoffelklöße) or braised red cabbage.
