German Sauerbraten - Regional Beef Sour Roast Recipes

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Grape juice mimics flavor without alcohol.

beef roast

🥗Healthier: pork roast

💰Cheaper: chicken thighs

Chicken is more affordable and lower in fat.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Brown sugar adds depth without extra cost.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth reduces calories and cost.

Marinate the beef roast in a mixture of red wine, vinegar, onions, carrots, celery, bay leaves, thyme, sugar, ginger, cloves, and black peppercorns for 3-5 days in the refrigerator.

Remove the beef from the marinade and pat dry with paper towels.

Heat oil in a large pot over medium-high heat until shimmering.

Sear the beef on all sides until browned, about 3-4 minutes per side.

Remove the beef and set aside.

Strain the marinade, reserving the liquid and discarding the solids.

Add the strained marinade to the pot along with beef broth and salt.

Return the beef to the pot, cover, and bring to a simmer.

Reduce heat to low and braise for 2-3 hours until tender.

Remove the beef and let it rest before slicing.

Strain the cooking liquid and reduce it over medium heat until thickened, about 10-15 minutes.

Serve sliced beef with the sauce and sides like potatoes and red cabbage.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary