Sauerbraten (Slow-cooked German pot roast)

Step 1/4

• ½ kg beef round roast
• 1 onions
• ½ carrot
• 375 ml red wine
• 250 ml raspberry vinegar
• 1 bay leaves
• 5 juniper berries
• 2½ cloves
• 2½ allspice berries
• ½ tbsp salt
• ½ tbsp sugar

• cutting board
• knife
• pot

For the marinade, peel and dice two onions and the carrot. In a large pot, bring red wine, raspberry vinegar, bay leaves, juniper berries, cloves, allspice, berries, salt, and sugar to a boil. Let simmer for approx. 5 min., remove from the stove and let cool

Step 2/4

• bowl (large)
• plastic wrap
• fine sieve
• paper towels

Place in a large bowl beef, pour in the marinade, and cover with plastic wrap. Place the bowl in the fridge and let marinate for three days. Remove beef from the marinade on day three. Strain the marinade through a fine sieve and reserve the liquid. Pat the beef dry and let cool for approx. 1 hr. or until it reaches room temperature.

Step 3/4

• 1 onions
• 25 g clarified butter

• peeler

Peel and dice remaining onions. Heat clarified butter in a large, heavy-bottomed pot set over medium heat. Add the beef and fry on all sides. Add diced onions and sauté until translucent, approx. 5 min.3

Step 4/4

• 3½ gingerbread cookies
• 3 tbsp raisins
• 10 g golden syrup
• salt
• pepper

Add gingerbread cookies, raisins, and golden syrup and continue frying for a short time. Deglaze with marinade and bring to a boil. Cover with a lid, reduce heat to low, and let cook for approx. 2 hrs., turning the beef occasionally. Add remaining raisins to the sauce and continue to simmer until the gravy reaches desired consistency. Season with salt and pepper. Serve with the gravy and pair with potatoes and red cabbage. Enjoy!

Enjoy your meal!