Germany · Germany

Sauerbraten (Rhineland Pot Roast)

Name: Sauerbraten (Rhineland 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

The Rhineland Sauerbraten is the sourest of the German versions, served in a gravy that is deliberately vinegary, and it belongs on a Sunday table rather than a weekday one. Some families pour the sauce over while others serve it alongside for dipping, and that disagreement is older than anyone at the table. The beef is marinated longer here and braised until it falls apart.

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