German · hard
Sauerbraten
Traditional German pot roast marinated in vinegar and spices for days, then braised until fork-tender with a sweet-sour gravy.
- 3 hr 30 min
- Total
- 6
- Serves
- $29.00
- Est. cost
- 480
- Cal/serving
Ingredients
- Beef Chuck Roast3 lbs
- Red Wine Vinegar2 cups
- Yellow Onion2 medium
- Carrots2 medium
- Bay Leaves3 leaves
- Juniper Berries6 berries
- Gingersnap Cookies6 cookies
- Vegetable Oil2 tbsp
Method
- 01
Combine red wine vinegar, water, onion, carrot, bay leaves, peppercorns, juniper berries, and cloves in a pot. Bring to a boil, cool completely.
- 02
Place beef roast in a deep container. Pour cooled marinade over. Refrigerate for 3-5 days, turning daily.
- 03
Remove beef, pat dry. Brown on all sides in a Dutch oven with oil. Remove. Sauté marinade vegetables, add marinade liquid.
- 04
Return beef to pot. Cover and braise at 325°F for 2.5-3 hours until fork-tender.
- 05
Remove beef and strain the braising liquid. Stir in crushed gingersnap cookies to thicken the gravy. Slice beef and serve with gravy, red cabbage, and dumplings.
- 480
- Calories
- 42g
- Protein
- 22g
- Carbs
- 22g
- Fat
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