How to make Sauerbraten - German Beef roast

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.

Start by preparing the marinade in a non-reactive container.

Add 1 cup of water, 3 cups of red wine, and 2 cups of red wine vinegar to the container.

Chop 1 large leek, 2 large carrots, and 3 cloves of garlic, and add them to the liquid.

Add 1 large bay leaf, 5 inches of rosemary or 1 tablespoon of dried rosemary, 1 teaspoon of mustard seed, 6 whole cloves, 12 whole juniper berries, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to the marinade.

Stir the mixture and bring it to a boil on medium-high heat, then let it simmer for about 10 minutes, covered.

Remove from heat and allow the marinade to cool completely.

Once cooled, pour the marinade over the beef roast in the Dutch oven, ensuring the roast is submerged in the liquid.

Let the roast marinate for about 1 to 2 weeks, turning it once a day to ensure even marination.

After marinating, remove the roast from the marinade and pat it dry with paper towels.

Strain the vegetables from the marinade and set them aside for later use.

In the Dutch oven, heat 2 tablespoons of vegetable oil and sear the roast on all four sides until browned.

Add the strained vegetables back into the pot and cook them in the leftover oil, thickening with flour for about 2 minutes.

Add 12 Ginger Snap cookies, 0.25 cup raisins, and either sugar or hominy to the pot.

Return the roast to the pot, cover, and simmer on low for 4 to 6 hours, or 2 to 4 hours if marinated for 2 weeks.

Once cooked, remove the roast and tent it while making the gravy.

Strain the vegetables from the sauce to finish the gravy, adjusting with salt, pepper, or sugar to taste.

Slice the roast and serve it with spaetzle, red cabbage, or your choice of sides.

Cooking Techniques

Equipment Needed

Spice Level: