Description
Tender Traditional Sauerbraten: A Comforting German Classic
Ingredients
Scale
- 3 pounds Beef (Rump roast or chuck roast)
- 1 cup Red wine vinegar
- 1 cup Water
- 2 medium Onions (sliced)
- 3 cloves Garlic (minced)
- 1 tablespoon Sugar (Brown sugar is preferred)
- 2 leaves Bay leaves
- 1 teaspoon Cloves (Whole)
- 1 teaspoon Allspice
- 1 teaspoon Peppercorns (Whole)
- 2 tablespoons Vegetable oil
- 2 cups Beef broth
- 1 cup Gingersnap cookies (crushed)
- 2 tablespoons Butter
- 2 tablespoons Flour
- 2 tablespoons Fresh parsley (optional)
Instructions
- In a large bowl, mix the red wine vinegar, water, sliced onions, minced garlic, sugar, and spices. Pour this mixture over the beef, ensuring it’s fully submerged. Refrigerate and turn daily for marination.
- After marinating, take the beef out and pat it dry. In a hot skillet, sear the beef in vegetable oil until browned on all sides, about 4-5 minutes each.
- Transfer the beef to a heavy pot, add the reserved marinade and beef broth. Simmer gently, cover, and cook on low heat for about 3 hours, until fork-tender.
- Once tender, remove the beef. Strain the cooking liquid, return it to the pot, stir in the crushed gingersnaps and cook with a roux made of butter and flour until gravy thickens.
- Slice beef against the grain, drizzle with gravy and garnish with fresh parsley. Serve with mashed potatoes or braised cabbage.
Notes
- Prep Time: 720 min
- Cook Time: 180 min
- Category: Main Course
- Method: Slow Cooking
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 100 mg