German

Sauerbraten

A traditional German pot roast marinated for several days in wine, vinegar, onions, and warm spices, then slowly braised until tender. The gravy is dark, tangy, gently sweet, and thickened in the old style with rye bread or Lebkuchen.

Ingredients

• Beef shoulder, rump, or bottom round500g
• Dry red wine250ml
• Red wine vinegar125ml
• Water125ml
• Yellow onion, sliced1 medium
• Carrot, sliced1 small
• Celeriac, diced50g
• Bay leaf1
• Juniper berries, lightly crushed4
• Whole cloves2
• Allspice berries3
• Black peppercorns1 tsp
• Mustard seeds1/2 tsp
• Salt1 tsp, plus more to taste
• Clarified butter or vegetable oil1 tbsp
• Tomato paste1 tsp
• Beef stock150ml
• Raisins30g
• Dark rye bread or German Lebkuchen, crumbled25g
• Sugar beet syrup or brown sugar1 tsp
• Freshly ground black pepperto taste

Method

1. Combine the red wine, vinegar, water, onion, carrot, celeriac, bay leaf, juniper, cloves, allspice, peppercorns, mustard seeds, and salt in a saucepan and bring just to a boil.
2. Let the marinade cool completely, then place the beef in a nonreactive bowl or container and pour the marinade and vegetables over it.
3. Cover and refrigerate for 3 days, turning the beef once each day so it marinates evenly.
4. Remove the beef from the marinade, pat it very dry, and strain the marinade, reserving both the liquid and the vegetables separately.
5. Heat the clarified butter in a heavy pot and brown the beef thoroughly on all sides over medium-high heat.
6. Remove the beef briefly, add the strained vegetables to the pot, and brown them for 6 to 8 minutes.
7. Stir in the tomato paste and cook for 1 minute until it darkens slightly.
8. Return the beef to the pot, pour in enough reserved marinade to come about halfway up the meat, and add the beef stock.
9. Bring to a gentle simmer, cover tightly, and braise over low heat or in a 160°C oven for about 2 1/2 hours, turning the meat once or twice, until fork-tender.
10. Lift the beef onto a board, tent it loosely with foil, and strain the braising liquid into a clean saucepan, pressing the vegetables to extract their juices.
11. Add the raisins, crumbled rye bread or Lebkuchen, and sugar beet syrup to the sauce, then simmer for 10 to 15 minutes until the bread dissolves and the sauce thickens.
12. Blend the sauce smooth if desired, then season with salt and freshly ground black pepper, balancing the tang with a little more syrup only if needed.
13. Slice the beef across the grain and serve it with the hot sauce spooned over the top.

Common questions