Germany · Germany

Sauerbraten (German Pot Roast)

Name: Sauerbraten (German Pot Roast)
Prep time: 240 min
Cook time: 120 min
Total time: 360 min
Yield: 6 servings
Cuisine: Germany
Ingredients: beef rump roast 1.5 kg; red wine vinegar 250 ml; water 250 ml; onion, sliced 200 g; carrot, sliced 150 g; bay leaves 3 pieces; peppercorns 5 g; cloves 3 pieces; lebkuchen 30 g; fine salt 8 g

Beef pot roast marinated in vinegar and spices, slow-braised until tender.

360 minutes · 6 servings · Moderate

This Sauerbraten is the everyday version, where the marinade works mainly as seasoning and the beef is braised until it yields to a fork. Vinegar, bay and a little sugar are the constant, and the meat is served with its own sauce rather than with a separate gravy. Marinating it for only a day gives a lighter result than marinating it for a week.

Ingredients

beef rump roast1.5 kg
red wine vinegar250 ml
water250 ml
onion, sliced200 g
carrot, sliced150 g
bay leaves3 pieces
peppercorns5 g
cloves3 pieces
lebkuchen30 g
fine salt8 g

Directions

1
Marinate beef in vinegar, water, onion, carrot, bay, peppercorns, cloves and salt 4 hours.
2
Pat beef dry; sear in a Dutch oven 6 minutes.
beef is browned on all sides
3
Add strained marinade and lebkuchen; cover; braise at 160C for 110 minutes.
4
Slice and serve with pan juices.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content