German Sauerbraten
The pinnacle of German Sunday roasts: Melt-in-your-mouth marinated beef served in a balanced sweet and sour gravy.
- 170 min
- 281 kcal / serving
- hard
- Protein
- 38.1 g
- Fat
- 10.5 g
- Carbs
- 8 g
Contains: gluten, celery, sulphites (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
6 servings
- 1 kg beef roast (rump / topside)
- 300 ml wine vinegar
- 400 ml water
- 1 bunch soup greens (carrot, celery, leek, coarsely chopped)
- 2 pc onions (diced)
- 5 pc juniper berries
- 2 pc laurel / bay leaves
- 2 tbsp vegetable oil
- 3 tbsp gingerbread crumbs / Soßenkuchen (for thickening)
- 1 pinch salt
Method
- Boil vinegar, water, soup greens, onions, and spices, let cool, then marinate the beef in it for 3-4 days in the fridge.
- Remove the beef from the marinade, pat it thoroughly dry, and strain the marinade (reserve the liquid and vegetables).
- Heat the vegetable oil in a heavy Dutch oven and sear the beef until deeply and evenly browned on all sides.
- Add the strained vegetables to the pot, roast briefly, then deglaze with the reserved marinade liquid.
- Cover tightly and simmer over low heat for 2 to 2.5 hours until the meat is incredibly tender.
- Remove the roast, purée the gravy and vegetables, stir in the gingerbread crumbs, bring to a boil to thicken, and season to taste.
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