HOW TO MAKE AUTHENTIC SAUERBRATEN WITH GINGERSNAP GRAVY | Julie's Kitchen

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.

Prepare a marinade by combining onions, orange bell pepper, carrots, cracked black pepper, sugar, crushed juniper berries, garlic, parsley, thyme, allspice, cloves, bay leaf, vinegar, and water in a container.

Stir the marinade ingredients to mix well.

Add the beef roast to the marinade, ensuring it is fully submerged by adding a ratio of 1 cup vinegar to 2 cups water until covered.

Marinate the beef for one week.

After a week, remove the roast from the marinade and drain the marinade, keeping the liquid and discarding the solids.

Pat the meat dry to remove excess marinade.

Heat a cast iron Dutch oven skillet and add olive oil to brown the roast.

Sear the roast in the hot skillet until browned on all sides.

Remove the roast and add more olive oil if needed.

Add softened vegetables, bay leaves, cloves, and crushed juniper berries to the skillet.

Stir in tomato paste with the vegetables.

Return the roast to the skillet and pour the reserved marinade liquid into the pot until it reaches halfway up the roast.

Cover the skillet and place it in a preheated 350-degree oven for 3 to 3.5 hours or until the meat is tender.

Prepare dumplings by boiling water and adding them to cook for 1 minute, then simmer for 15 minutes.

Serve the sauerbraten with red cabbage and gingersnap gravy.

Cooking Techniques

Equipment Needed

Spice Level: