sauerbraten
Next Dish: Sarmale
Sauerbraten is a pot roast, usually of beef, marinated before being slow-cooked as a pot roast, traditionally served in Germany for Sunday dinners. The meat is marinated for several days in a mixture of vinegar or wine, water, and a variety of seasonings before being braised. The dish is often served with red cabbage, potato dumplings, or boiled potatoes. The marinade for Sauerbraten varies by region, with some recipes adding ingredients like juniper berries, cloves, and even gingerbread.
Recipe
Ingredients:
3 pounds beef roast
2 cups water
2 cups red wine vinegar
1 large onion, sliced
1 carrot, sliced
1 celery stalk, sliced
10 whole cloves
10 whole black peppercorns
2 bay leaves
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon vegetable oil
1/3 cup all-purpose flour
1 cup crushed gingersnap cookies
2 tablespoons white sugar
2 tablespoons butter
Instructions:
Place the beef roast into a large bowl. Pour in water and red wine vinegar. Add the onion, carrot, celery, cloves, peppercorns, bay leaves, salt, and black pepper. Cover and marinate in the refrigerator for 2 to 3 days, turning meat daily.
Remove meat from marinade, and pat dry with paper towels. Reserve marinade. Heat oil in a Dutch oven over medium-high heat. Dredge meat in flour, then cook in hot oil until browned on all sides.
Gradually mix in about 2 cups of the marinade, crushed gingersnap cookies, and sugar. Bring to a boil, reduce heat to low, cover, and simmer for about 3 hours, or until meat is tender.
Remove meat from pot, and keep warm. Strain gravy, and then return to pot. Whisk in butter. Slice meat, and serve with gravy.