Germany · Germany
Sauerbraten (Marinated Pot Roast)
Beef roast marinated for days in vinegar, spices and aromatics, then slowly braised until fork-tender.
Sauerbraten is beef left in a vinegar and spice marinade for days before it is cooked, which dates from a time when keeping meat was the point rather than softening it. The sourness carries right through into the sauce, and it is balanced with sugar and bay rather than hidden. It is traditional in Advent, cooked for guests rather than for the family.
Ingredients
- beef bottom round or rump roast1500 g
- red wine vinegar250 ml
- water250 ml
- yellow onion, sliced2 pieces
- carrot, chopped2 pieces
- celery, chopped2 pieces
- bay leaves4 pieces
- black peppercorns10 g
- whole cloves5 g
- Lebkuchen or gingersnap crumbs50 g
- unsalted butter40 g
- all-purpose flour30 g
- fine salt2 tsp
- black pepper1 tsp
Directions
- 1
Combine vinegar, water, vegetables, spices and roast in a non-reactive container; refrigerate for 3 days, turning daily.
Meat has absorbed the marinade color and smells of vinegar and spice. - 2
Pat the meat dry and brown on all sides in butter.
All surfaces have a deep brown crust. - 3
Strain the marinade, add to the pot with the meat, cover and braise in a low oven.
Meat yields easily to a fork and pulls apart in strands. - 4
Remove the meat, strain the braising liquid, thicken with a butter-flour roux and adjust seasoning.
Sauce lightly coats the back of a spoon and the gingersnap aroma is clear.
Source: WorldBite Editorial · WorldBite Proprietary Editorial Content