Classic German Sauerbraten with Rich Gravy
shared by Nibblore Deutsch
This classic German pot roast marinates for several days in a spiced red wine and vinegar mixture before being slowly braised until tender. Gingerbread and sugar beet syrup mellow the tangy gravy and give it a smooth, full-bodied texture. It is an excellent make-ahead choice for a festive Sunday dinner. • Marinating the beef for at least three days is essential for Sauerbraten's characteristic flavour and even tanginess. • Dry the meat thoroughly before searing so it develops a dark crust instead of steaming in its own juices. • Adjust the acidity only at the end, as the beef stock and gingerbread will mellow the gravy considerably while it reduces. • Potato dumplings, braised red cabbage or spaetzle are especially good with the rich gravy. • If Aachener Printen are unavailable, use plain spiced gingerbread without icing or chocolate. • Dark sugar beet syrup can be used in place of German Rübenkraut. • For an alcohol-free version, replace the red wine with red grape juice, increase the vinegar to 300 ml and reduce the water to 200 ml. Store the roast and gravy together or separately in airtight containers in the refrigerator for up to 3 days. To reheat, warm the sliced beef in the gravy over low heat for 10 to 15 minutes without allowing it to boil vigorously. Freeze for up to 3 months and thaw overnight in the refrigerator.
- Total time
- 245 min
- Servings
- 6
- Difficulty
- Intermediate
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Save recipeIngredients
- 1 ½ kgbeef shoulder or top round roasting joint
- 500 mldry red wine
- 250 mlred wine vinegar
- 250 mlwater
- 2onions, roughly diced
- 2carrots, sliced
- 2bay leaves
- 8black peppercorns
- 6juniper berries, lightly crushed
- 4whole cloves
- 1 tspsalt for the marinade
- 2 tbspclarified butter
- 1 tspsalt for searing
- ½ tspfreshly ground black pepper
- 1 tbsptomato paste
- 400 mlbeef stock
- 60 gAachener Printen or spiced gingerbread without chocolate coating, finely crumbled
- 1 tbspsugar beet syrup
- 40 graisins, optional
Instructions
- 1Four days before braising, combine the red wine, red wine vinegar, water, onions, carrots, bay leaves, peppercorns, juniper berries, cloves and 1 tsp salt in a saucepan. Bring to a rolling boil for 3 minutes, then leave the marinade to cool completely.
- 2Place the beef in a snug-fitting glass, ceramic or stainless-steel container and pour over the cold marinade, including the vegetables. The meat should be covered as fully as possible. Cover, refrigerate for 3 to 4 days and turn once daily.
- 3On the day of cooking, remove the beef from the marinade and pat it very thoroughly dry. Strain the marinade, reserving the liquid and vegetables separately; discard the bay leaves and whole spices. Measure out 750 ml of the marinade. Preheat the oven to 160°C conventional.
- 4Season the beef all over with 1 tsp salt and the ground pepper. Heat the clarified butter in a heavy, approximately 28 cm Dutch oven over medium-high heat. Sear the beef vigorously on every side for 8 to 10 minutes in total, then remove it from the pot.
- 5Add the drained vegetables to the pot and brown over medium heat for 6 to 8 minutes. Stir in the tomato paste and cook for 1 minute. Deglaze with 250 ml of the measured marinade, scraping up all the browned bits from the bottom, then reduce the liquid for about 3 minutes.
- 6Pour in the remaining 500 ml marinade and the beef stock, return the beef to the pot and briefly bring everything to a boil. The liquid should come about halfway up the roast. Cover and braise in the oven for 2 hours 30 minutes, turning the beef every 50 minutes.
- 7After 2 hours 30 minutes, test the beef with a carving fork; it should slide in with almost no resistance. If the meat is still firm, cover and braise for another 20 to 30 minutes. Lift out the finished roast, cover loosely and leave it to rest for 15 minutes.
- 8Strain the braising liquid through a fine-mesh sieve into a saucepan, gently pressing the vegetables. Skim the fat from the surface. Stir in the gingerbread crumbs, sugar beet syrup and optional raisins. Bring to a boil, then simmer uncovered over medium heat for 8 to 12 minutes, until the gravy lightly coats a spoon. Add a little water if it becomes too thick, or reduce it longer if too thin.
- 9Taste the gravy and, only if needed, balance it with salt, sugar beet syrup or a small splash of red wine vinegar. Slice the Sauerbraten across the grain into pieces about 1 cm thick, warm gently in the hot gravy for 3 minutes and serve.