How I Make The Best Sauerbraten for Oktoberfest

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 4 lb rump roast in a mixture of 1 bottle of dry red wine, 1 1/2 cups of red wine vinegar, 1 cup of low sodium beef stock, 2 medium onions, 1 large onion, 1 leek, 1/4 cup of golden raisins, 2 teaspoons of black pepper, 3 bay leaves, 10 juniper berries, 8 cloves, 1 tablespoon of kosher salt, and 2 tablespoons of granulated sugar for at least 4 days in the refrigerator, turning the meat every 12 hours.

After marinating, drain the meat from the marinade and set aside, saving the liquid and discarding the solids.

In a large pot, bring the marinade to a boil to dissolve the sugar and raisins, then let it cool completely before adding the roast.

Once cooled, submerge the roast in the marinade and refrigerate for 4 days, turning every 12 hours.

After marinating, remove the roast and strain the marinade, reserving the liquid.

In the same pot, heat the reserved marinade and add ginger snap cookies to thicken the sauce, adjusting with cornstarch if necessary.

Cooking Techniques

Equipment Needed

Spice Level: