Sauerbraten (Slow-cooked German pot roast)

Too few ratings
Christian

Christian

“If you love slow-cooked dishes, then Sauerbraten, the classic, sweet and sour German pot roast, is for you. Sure, it takes some time to prepare, but it’s more than worth the effort. A pinot noir matches particularly well with sauerbraten and you can also use it for cooking. I used traditional ‘Aachener Printen’ which are a special, chewy gingerbread cookie, but you can substitute them for any soft, spiced gingerbread.”

Difficulty

Hard 💪
200
min.
Preparation
0
min.
Baking
4380
min.
Resting

Ingredients

Servings:-4+
1 kg beef round roast
onions
carrot
750 ml red wine
500 ml raspberry vinegar
bay leaves
10 juniper berries
cloves
allspice berries
1 tbsp salt
1 tbsp sugar
50 g clarified butter
gingerbread cookies
6 tbsp raisins
20 g golden syrup
salt
pepper
Metric
Imperial

Utensils

  • cutting board
  • knife
  • pot
  • bowl (large)
  • plastic wrap
  • fine sieve
  • paper towels
  • peeler

Nutrition per serving

Cal
1146
Protein
70g
Fat
50g
Carb
69g

Step 1/4

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
  • 1 kg beef round roast
  • 2 onions
  • 1 carrot
  • 750 ml red wine
  • 500 ml raspberry vinegar
  • 2 bay leaves
  • 10 juniper berries
  • 5 cloves
  • 5 allspice berries
  • 1 tbsp salt
  • 1 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

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.
  • 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

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
  • 2 onions
  • 50 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

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!
  • 7 gingerbread cookies
  • 6 tbsp raisins
  • 20 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!