Sauerbraten
A tough cut of beef marinated in a vinegar-wine-spice bath for several days before slow-braising — the long soak is what turns it fork-tender and gives sauerbraten its signature tang.
Meat
⚠ Contains: Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1.5kg beef rump or bottom round roast
- 2 cups red wine vinegar
- 1 cup red wine
- 2 cups water
- 2 onions, 2 carrots, sliced
- 1 leek, sliced
- 8 juniper berries, 6 whole cloves, 2 bay leaves, 1 tsp black peppercorns
- 2 tbsp sugar
- Salt, to taste
- 3 tbsp oil
- 3 tbsp flour
- 1/2 cup crushed gingersnap cookies (or a flour-based roux, as a traditional alternative)
- 1/4 cup raisins (optional, traditional in some regions)
Steps
- Combine the vinegar, wine, water, onions, carrots, leek, juniper berries, cloves, bay leaves, peppercorns, sugar, and salt in a pot. Bring to a boil for 10 minutes, then cool completely.
- Submerge the beef in the cooled marinade in a non-reactive container, cover, and refrigerate for 3-10 days, turning daily.
- Remove the beef, pat dry, and reserve the marinade with its vegetables.
- Sear the beef in oil in a heavy pot on all sides until deeply browned.
- Strain the marinade, reserving both the liquid and the vegetables. Add the vegetables around the beef, then pour in enough marinade liquid to come partway up the sides of the meat.
- Cover and braise at 325°F (165°C) or on the stovetop at a low simmer for 2.5-3 hours, until the beef is fork-tender.
- Remove the beef and rest. Strain the braising liquid, then thicken it with crushed gingersnaps (or a flour roux) and simmer until it becomes a glossy, tangy-sweet gravy.
- Slice the beef and serve with the gravy, traditionally alongside red cabbage and potato dumplings.