Sauerbraten
A classic German pot roast marinated in vinegar and spices for days, then slow-braised until meltingly tender.
Ingredients
- 250 gm beef (topside or silverside), in one piece
- 150 ml red wine vinegar
- 150 ml water
- 1 small onion, sliced
- 1 small carrot, sliced
- 1 bay leaf
- 4 whole cloves
- 6 black peppercorns
- 2 juniper berries (optional)
- 1 tbspn vegetable oil
- 1 tbspn plain flour
- 1 tbspn sugar
- 2 tbspn crushed gingersnap biscuits
- Salt and pepper
Method
- 1
Place the beef in a bowl. Bring the vinegar, water, onion, carrot, bay leaf, cloves, peppercorns and juniper berries to a simmer in a small pan.
- 2
Pour the hot marinade over the beef. Cover and refrigerate for 2 to 3 days, turning daily.
- 3
Remove the beef from the marinade and pat dry. Strain and reserve the marinade and vegetables.
- 4
Heat the oil in a small casserole and brown the beef well on all sides. Remove and set aside.
- 5
Add the reserved vegetables and fry for . Stir in the flour and sugar and cook for .
- 6
Pour in the strained marinade, add 100 ml water, and return the beef to the pot.
- 7
Cover and simmer gently for , turning the beef halfway through.
- 8
Remove the beef and slice. Stir the crushed gingersnaps into the sauce to thicken. Season and pour over the sliced beef.
Notes
- The longer the meat marinates, the more tender and flavourful it becomes. Three days is ideal.
- Serve with red cabbage, potato dumplings (Kartoffelknödel), or boiled potatoes.
- The gingersnap biscuits give the sauce its characteristic sweet-sour richness.