Sauerbraten Recipe
Ingredients:
For the marinade:
- 1 ½ – 2 kg (3-4 lbs) beef roast (such as rump or bottom round)
- 2 onions, sliced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 bay leaves
- 10 whole cloves
- 10 whole peppercorns
- 2 cups red wine vinegar
- 2 cups water
- ½ cup red wine (optional)
- ½ cup brown sugar
- 2 tsp salt
- 2 tsp mustard seeds
- 1 tsp juniper berries
- 1 tsp whole allspice
- 1 tsp whole coriander seeds
For cooking:
- 2 tbsp vegetable oil
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups beef broth
For serving:
- Potato dumplings or mashed potatoes
- Red cabbage or sauerkraut
- Lingonberry jam (optional)
Instructions:
- Prepare the Marinade:
- In a large non-reactive bowl, combine the sliced onions, carrots, and celery.
- Add the bay leaves, cloves, peppercorns, mustard seeds, juniper berries, allspice, and coriander seeds.
- In a saucepan, combine the red wine vinegar, water, red wine (if using), brown sugar, and salt. Bring to a boil, then pour the hot liquid over the vegetables and spices in the bowl. Let the marinade cool completely.
- Marinate the Meat:
- Place the beef roast in a large resealable plastic bag or a non-reactive container.
- Pour the cooled marinade over the meat, making sure it’s completely submerged.
- Seal the bag or cover the container, then refrigerate for at least 2 days, turning the meat occasionally to ensure even marination.
- Cooking the Sauerbraten:
- Preheat your oven to 160°C (325°F).
- Remove the beef roast from the marinade and pat it dry with paper towels.
- In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil and butter over medium-high heat.
- Brown the meat on all sides until deeply golden, about 5 minutes per side. Remove the meat from the pot and set it aside.
- Prepare the Sauce:
- Reduce the heat to medium and sprinkle the flour into the pot.
- Cook, stirring constantly, until the flour is golden brown and fragrant, about 2 minutes.
- Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pot.
- Return the beef roast to the pot, along with any accumulated juices.
- Cover the pot and transfer it to the preheated oven.
- Braise the Meat:
- Allow the meat to braise in the oven for 2 ½ to 3 hours, or until it is fork-tender.
- Check the roast occasionally and add more beef broth if the liquid reduces too much.
- Once the meat is tender, remove it from the pot and transfer it to a cutting board. Tent it loosely with foil to keep it warm.
- Finish the Sauce:
- Strain the cooking liquid through a fine-mesh sieve into a saucepan, discarding the solids.
- Skim off any excess fat from the surface of the sauce.
- Bring the sauce to a simmer over medium heat and cook until it has reduced and thickened slightly, about 10 minutes.
- Taste the sauce and adjust the seasoning if necessary.
- Slice and Serve:
- Slice the sauerbraten thinly against the grain.
- Serve the slices of meat with the hot sauce alongside traditional accompaniments like potato dumplings or mashed potatoes and red cabbage or sauerkraut.
- For an authentic touch, offer lingonberry jam on the side.