Description
Sauerbraten is a traditional German pot roast that features tender, marinated beef simmered slowly in a tangy, flavorful sauce. This recipe uses beef roast marinated in a vinegar-based mixture with aromatic vegetables and spices, then seared and slow-cooked to perfection. Finished with a luscious cornstarch-thickened gravy, this rich and hearty dish is perfect for a comforting family meal.
Ingredients
Scale
Meat and Marinade
- 1 beef roast (chuck roast or brisket recommended)
- 2 cups red wine vinegar
- 2 cups water
- 1 sliced onion
- 2 chopped carrots
- 2 stalks chopped celery
- 5-6 crushed garlic cloves
- 1 tablespoon black peppercorns
- 2 bay leaves
- 4-5 juniper berries
- Salt to taste
- Pepper to taste
Cooking
- 2 tablespoons oil
Gravy
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- Brown sugar or honey (for sweetening, optional)
Optional
- Potatoes or parsnips (optional for heartiness)
Instructions
- Prepare Marinade: In a large bowl, mix red wine vinegar, water, sliced onion, chopped carrots, chopped celery, crushed garlic cloves, black peppercorns, bay leaves, and juniper berries thoroughly to create the marinade base.
- Marinate Beef: Place the beef roast in a large resealable bag and pour the marinade over it. Seal the bag securely and refrigerate for 3 to 5 days, turning the bag once daily to ensure even marination and enhanced flavor absorption.
- Season and Dry Roast: After marination, remove the roast from the bag and pat dry with paper towels to remove excess moisture. Reserve the marinade for cooking. Season the roast generously with salt and pepper on all sides.
- Sear the Roast: Heat oil in a large Dutch oven or heavy pot over medium-high heat. Add the beef roast and sear it on all sides, about 4 to 5 minutes per side, until a rich brown crust forms, locking in juices.
- Add Marinade and Simmer: Remove the roast temporarily from the pot. Pour the reserved marinade back into the pot, placing the roast on top. Add additional water if needed to cover the meat about halfway. Bring the liquid to a boil.
- Slow Cook: Once boiling, reduce heat to low and cover the pot. Let the beef simmer gently for 3 to 4 hours or until the meat becomes tender and easily pierced with a fork.
- Remove Meat and Strain Liquid: Take the cooked meat out and set aside to rest. Strain the cooking liquid through a fine mesh sieve to remove vegetables and spices, creating a smooth base for the gravy.
- Thicken Gravy: Return the strained liquid to the pot and bring it back to a simmer. Mix cornstarch with cold water to form a slurry, then gradually whisk this mixture into the simmering liquid. Stir continuously until the gravy thickens to desired consistency. Sweeten with brown sugar or honey if preferred.
- Serve: Slice the beef roast thinly and serve hot, generously drizzled with the rich, tangy gravy. Optionally serve with boiled potatoes or parsnips for a complete meal.
Notes
- Marinating the beef for several days is crucial for developing the signature sour and tender characteristics of Sauerbraten.
- Juniper berries lend a traditional piney aroma but can be omitted if unavailable.
- Be sure to pat the meat dry before searing to ensure proper browning.
- Adjust the sweetness of the gravy with brown sugar or honey to balance the vinegar’s acidity to your taste.
- The longer simmering time yields tender meat but avoid boiling aggressively to prevent toughening.
- This dish pairs well with potato dumplings (spaetzle) or red cabbage for authentic German flavor.
