Sauerbraten - German Pot Roast | Cooking with Kurt

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.

Season the roast beef with kosher salt.

In a saucepan, add 2 cups red wine, 1 cup red wine vinegar, 1 cup apple cider vinegar, 1 onion thinly sliced, and 4 carrots thinly sliced.

Make the spice sachet with 2 tablespoons pickling spice, 14 juniper berries, 14 cloves, 14 black peppercorns, 1 teaspoon mustard seeds, 3 bay leaves, 3 sprigs of thyme, and 2 sprigs of parsley, and add it to the saucepan.

Bring the mixture to a boil, then lower the heat and simmer for 5 minutes, then set aside to cool.

In a glass or stainless steel bowl, marinate the beef in the cooled mixture for 3 days, turning once or twice a day.

Remove the beef from the marinade and strain the marinade into a bowl, reserving 5 cups of the marinade and the spice sachet.

In a Dutch oven over medium-high heat, add 2 tablespoons of butter and 4 slices of bacon cut into pieces and sauté for 8 to 10 minutes, then transfer the bacon to a plate lined with paper towels.

Brown the beef in the hot oil for 2 to 3 minutes per side, about 15 minutes total, then transfer to a plate and set aside.

Preheat the oven to 325 degrees Fahrenheit.

In the same Dutch oven, add 2 minced onions and sauté for 15 minutes.

Place the beef on top of the onions, add the 5 cups of reserved marinade and the spice sachet, and bring to a boil.

Once boiling, cover with a heavy lid, turn off the stove heat, and bake in the oven until the beef is very tender, about 3.5 to 4 hours, turning the beef 2 to 3 times during cooking.

Transfer the beef to a plate and strain the sauce into a bowl.

To make the gravy, return the Dutch oven to medium-high heat and add 2 tablespoons butter, 3 tablespoons flour, and 2 tablespoons sugar, stirring constantly for about 5 minutes until brown.

Add the reserved sauce, 1/2 cup golden seedless raisins, 6 crumbled ginger snaps, and juice from 1/2 lemon, bring to a simmer, and let reduce for about 10 minutes.

Slice the beef into half-inch slices, spoon the sauce over the top, crumble the bacon over, and garnish with parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary