Sour Roast - Sour Beef // German Sauerbraten Recipe ✪ MyGerman.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 400 milliliters red wine, 200 milliliters red wine vinegar, and the chopped vegetables (root celery, leek, carrot, garlic, onion) along with 2 bay leaves, 5 juniper berries, 10 peppercorns, 2 allspice corns, and 2 cloves for 5 to 7 days in the refrigerator.

After marinating, remove the beef from the marinade and pat it dry with kitchen towels.

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

Sear the beef roast in the pot, browning it on all sides.

Add the chopped onions to the pot and fry them briefly after browning the beef.

Pour the reserved marinade back into the pot along with 200 milliliters beef broth and 2 tablespoons of honey.

Cover the pot and bring the mixture to a boil, then reduce heat and simmer for 2 hours, checking occasionally to ensure it remains covered and boiling.

After 2 hours, remove the roast from the pot and let it rest, covered.

Add 100 grams of ginger snaps to the sauce in the pot and let it boil briefly to allow the cookies to soak and crumble.

Blend the sauce with an immersion blender until smooth, then add the raisins and bring it back to a boil.

Taste the sauce and adjust for acidity by adding honey or cream if necessary, then serve the sliced beef with the sauce and sides like potato dumplings and red cabbage.

Cooking Techniques

Equipment Needed

Spice Level: