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Sauerbraten

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Sauerbraten is a pot roast, usually of beef, marinated before slow-cooking. It is considered one of the national dishes of Germany.

Ingredients

Scale
  • 3 pounds beef roast
  • 2 cups red wine
  • 1 cup beef broth
  • 1/2 cup vinegar
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon sugar
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • 1 teaspoon salt
  • 2 tablespoons oil

Instructions

  1. In a large bowl, combine red wine, beef broth, vinegar, onion, garlic, sugar, bay leaves, peppercorns, and salt.
  2. Submerge the beef roast in the marinade for at least 3 days, turning occasionally.
  3. Remove the roast from the marinade and pat dry; reserve the marinade.
  4. In a large pot, heat oil over medium-high heat and sear the roast on all sides.
  5. Pour the reserved marinade over the roast; bring to a simmer.
  6. Cover and cook on low for about 3 hours until tender.
  7. Remove the roast and let it rest before slicing.
  8. Strain the cooking liquid and serve it as a gravy.

Notes

  • Sauerbraten is often served with red cabbage and dumplings.
  • This traditional recipe can be adapted using different meats, such as pork or venison.

Nutrition

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