Recipe

Traditional German Sauerbraten

Time prep 30m cook 2hrs
marinate 4 days
  • INSTRUCTIONS
  • MARINADE:
  • Place all of the veggies and herbs in a heavy stock pot 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.
  • Place the beef in the marinade and put 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 covered with liquid, turn the joint over once every day.
  • Remove meat, pat it dry with paper towels, and strain the liquid from the vegetables.
  • Keep both the liquid and the vegetables.
  • COOK THE BEEF:
  • Rinse the pot out and heat a tablespoon or two of oil in it over high heat.
  • Brown the joint on all sides. Remove beef and set aside.
  • 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 and cook for 5-7 minutes.
  • Stir in the flour, cooking the mixture for a minute or two.
  • 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 biscuits.
  • Return the beef 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 joint and how long it was marinated.
  • Note: The longer you let the beef marinate the faster it will cook because the meat will be more tender from the start.)
  • Check on your joint periodically for doneness.
  • When the beef is done, remove and transfer it to a plate, tent it in foil to keep warm, and let it rest for 5 minutes before slicing.
  • PREPARE 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 cornflour paste 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 stock.
  • Spoon the gravy over the sliced Sauerbraten and serve immediately.
  • Serve with Homemade German Rotkohl and boiled potatoes, Homemade German Spätzle, Semmelknödel or Kartoffelklöße .
Ingredients
  • 1 large yellow onion, chopped
  • 1 large carrots, diced
  • small leek, chopped, thoroughly washed
  • 1 clove garlic, minced
  • 1 large sprig thyme
  • 1 small sprig rosemary
  • 1 bay leaf
  • 5 juniper berries, cracked
  • 3 whole cloves
  • 5 whole black peppercorns, cracked
  • 1½ teaspoons salt
  • ½ teaspoon sugar
  • 300 ml red wine
  • 120 ml red wine vinegar
  • 125 ml water
  • 1 kg beef joint
  • 2 slices bacon, finely diced
  • 2 tablespoons plain flour
  • 20 g raisins
  • 40 g ginger biscuits, crushed
  • ½ tablespoon honey