Sauerbraten
This classic Sauerbraten recipe features a bottom round roast marinated for three days in a vibrant blend of vinegars, spices, and aromatics. After browning, the beef is slow-cooked in its marinade until exceptionally tender. The flavorful braising liquid is then transformed into a signature rich, tangy, and slightly sweet sauce, thickened with traditional gingersnaps. A hearty, deeply flavored German main course.
Equipment
- 1 Large Saucepan For preparing the marinade.
- 1 Large Saute Pan For browning the beef.
- 1 Non-Reactive Vessel Such as a glass or ceramic dish, for marinating the beef.
- 1 Fine-mesh Sieve For straining the marinade and sauce for a smooth consistency.
- 1 Whisk For incorporating the gingersnaps into the sauce.
Ingredients
Main
- 2 cups water
- 1 cup cider vinegar
- 1 cup red wine vinegar
- 1 medium onion chopped
- 1 large carrot chopped
- 1 tablespoon plus 1 teaspoon kosher salt additional for seasoning meat
- 1/2 teaspoon freshly ground black pepper
- 2 bay leaves
- 6 whole cloves
- 12 juniper berries
- 1 teaspoon mustard seeds
- 1 3 1/2 to 4-pound bottom round
- 1 tablespoon vegetable oil
- 1/3 cup sugar
- 18 dark old-fashioned gingersnaps about 5 ounces, crushed
- 1/2 cup seedless raisins optional
Instructions
- In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool.
- Pat the bottom round dry and rub with vegetable oil and salt on all sides. Heat a large saute pan over high heat; add the meat and brown on all sides, approximately 2 to 3 minutes per side.
- When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade. Place into the refrigerator for 3 days. If the meat is not completely submerged in the liquid, turn it over once a day.
- After 3 days of marinating, preheat the oven to 325 degrees F.
- Add the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours.
- Remove the meat from the vessel and keep warm. Strain the liquid to remove the solids. Return the liquid to the pan and place over medium-high heat. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Strain the sauce through a fine mesh sieve to remove any lumps. Add the raisins if desired. Slice the meat and serve with the sauce.
Notes
For an authentic Sauerbraten, ensuring the marinade is completely cool before adding the beef is paramount to prevent pre-cooking. A non-reactive vessel, such as glass or ceramic, is essential to avoid metallic flavors from the vinegars. Daily turning of the meat during the 3-day marination ensures even flavor penetration. Browning the beef at high heat initially develops a crucial crust and deepens the final flavor profile. When cooking, maintain a consistent low oven temperature for maximum tenderness. The gingersnaps are the traditional thickener, providing a unique sweet-spicy note; strain the sauce meticulously for a silky-smooth consistency. Consider serving with traditional sides like potato dumplings or red cabbage.