Easy German Sauerbraten recipe

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice provides sweetness and acidity without alcohol.

beef roast

🥗Healthier: pork roast

💰Cheaper: chicken thighs

Chicken thighs are less expensive and still tender when braised.

Start by boiling vinegar with the Wagner Sauerbraten spice mix to create a marinade.

Let the marinade cool down, then add diced onions and garlic to it.

Add raisins to the marinade, ensuring they are all included.

Since there isn't enough red wine, add a little red wine for color and some white wine as well.

Place the beef roast in a marinating bag and pour the marinade over it, ensuring it's well coated.

Seal the bag, removing as much air as possible, and refrigerate for about five days, turning it every day.

After marinating, rinse off the seeds and marinade from the beef roast and pat it dry.

Season the beef with salt and freshly ground black pepper on all sides.

Heat oil in a pot and brown the beef roast carefully to avoid burning the marinade seasonings.

Add diced onions to the pot and sauté them until they are happy with the oil.

Strain the marinade liquid using a fine sieve and pour it back into the pot with the beef.

Add a splash or two of dry wine to the pot for flavor.

Add minced garlic to the pot after rinsing the beef roast.

Add whole washed baby carrots and potatoes to the pot.

Let the mixture simmer on low heat until the beef is very tender.

Add ginger snap cookies to the pot to sweeten the dish and help balance the tartness.

Season with caraway seeds and additional black pepper as desired.

Serve the dish with sauerkraut and rye bread, if preferred.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens