Authentic German Sauerbraten

Name: Authentic German Sauerbraten
Prep time: 30 min
Cook time: 2 h
Total time: 4 d 2 h 30 min
Yield: 6 servings
Ingredients: 2 large yellow onions; 2 large carrots; 1 large leek; 3 cloves garlic; 2 large sprigs thyme; 2 small sprigs rosemary; 2 bay leaves; 8 juniper berries; 6 whole cloves; 10 whole black peppercorns; 2 1/2 teaspoons salt; 1 teaspoon sugar; 2 1/2 cups dry red wine; 1 cup red wine vinegar; 1 1/2 cups water; 4 pounds beef roast; 4 slices bacon; 4 tablespoons all-purpose flour; 1/4 cup raisins; 3 ounces ginger snap cookies; 1 tablespoon honey

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Prep Time
30 mins
Cook Time
2 hrs
Additional Time
4 d
Total Time
4 d 2 hrs 30 mins
Servings
6 servings
Calories
503 kcal
Course
Main Course
Cuisine
German

Authentic German Sauerbraten

Nevaeh Sloan

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One of Germany's national dishes, Sauerbraten is a tender beef roast that has marinated for several days prior to cooking and is served with a deeply flavorful sweet-tangy gravy.

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Ingredients

Servings

2 large yellow onions , chopped
2 large carrots , diced
1 large leek , chopped, thoroughly washed and drained to remove any dirt
3 cloves garlic , minced
2 large sprigs thyme , or 1 teaspoon dried
2 small sprigs rosemary , or 1 teaspoon dried
2 bay leaves
8 juniper berries , cracked
6 whole cloves
10 whole black peppercorns , cracked
2 1/2 teaspoons salt
1 teaspoon sugar
2 1/2 cups dry red wine (e.g., cabernet sauvignon, merlot, pinot noir)
1 cup red wine vinegar
1 1/2 cups water
4 pounds beef roast (tougher cuts like bottom round or rump roast are traditional but you can also use chuck roast)
4 slices bacon , finely diced (optional); some variations include but most do not
4 tablespoons all-purpose flour
1/4 cup raisins
3 ounces ginger snap cookies , crumbled
1 tablespoon honey

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Instructions

Prepare the Marinade: Place all of the veggies and herbs in a heavy non-reactive stock pot or enameled Dutch oven along with the garlic, juniper berries, whole cloves, bay leaves, salt, sugar and peppercorns. Add the red wine, red wine vinegar and water.Bring the mixture to a boil, reduce the heat, cover and simmer for 10 minutes. Turn off the heat and let the mixture cool down completely.
Marinate the Meat: Nestle the roast in the vegetable marinade and place the lid on the pot.Let it marinate in the fridge for at least 4 days, preferably 7. (Traditionally, the marinating time is as long as 2 weeks!) Unless the meat is completely submerged under the liquid, turn the roast over once every day.Remove the roast, pat it dry with paper towels, and strain the liquid from the vegetables. Reserve the liquid and the vegetables.
Cook the Roast: Rinse the pot out and heat a tablespoon or two of oil in it over high heat. Generously brown the roast on all sides. Remove the roast and set aside. If using bacon, cook the bacon until done. Leave about 2 tablespoons of oil/fat in the pot. Place the strained vegetables in the pot (with the bacon if using) and cook for 5-7 minutes. Stir in the flour, cooking the mixture for a minute or two to eliminate the flour flavor. Add the liquid that you strained from the vegetable marinade, bring it to a boil, stirring constantly to prevent lumps.Add the raisins, honey and crushed ginger snaps. Return the roast to the pot.Bring to a boil, reduce the heat to low, cover and simmer for 2-4 hours or until the meat is very tender. Cooking time will vary depending on the type of roast and how long the roast marinated. (Note: The longer you let the roast marinate the faster it will cook because the meat will be more tender from the start. So check on your roast periodically for doneness.)When the roast is done, remove and transfer it to a plate, tent it to keep warm, and let it rest for 5 minutes before slicing.
Prepare the Gravy: While the roast is resting, strain the gravy and return the gravy to the pot. Taste and more sugar, salt and pepper as desired. If you want your gravy thicker, make a cornstarch slurry to thicken the gravy. (Note: The balance of sour to sweet is a matter of personal taste - adjust the flavor according to your preference. If the flavor is too strong for you, you can dilute it with a little water or broth.)Spoon the gravy over the sliced Sauerbraten and serve immediately.
Serve with Rotkohl and boiled potatoes, Spätzle, Semmelknödel or Kartoffelklöße . A few parts of Germany even serve it with Kartoffelpuffer.

Equipments used:

Nutrition Information

Show Details

Calories 503kcal (25%) Carbohydrates 22g (7%) Protein 72g (144%) Fat 16g (25%) Saturated Fat 6g (30%) Cholesterol 187mg (62%) Sodium 986mg (41%) Potassium 1424mg (41%) Fiber 2g (8%) Sugar 9g (18%) Vitamin A 3644IU (73%) Vitamin C 7mg (8%) Calcium 109mg (11%) Iron 9mg (50%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 503 kcal

% Daily Value*

Calories	503kcal	25%
Carbohydrates	22g	7%
Protein	72g	144%
Fat	16g	25%
Saturated Fat	6g	30%
Cholesterol	187mg	62%
Sodium	986mg	41%
Potassium	1424mg	30%
Fiber	2g	8%
Sugar	9g	18%
Vitamin A	3644IU	73%
Vitamin C	7mg	8%
Calcium	109mg	11%
Iron	9mg	50%