Sächsischer Sauerbraten: Marinated pot roast with tangy gravy.

Welcome to a flavorful journey with Potwatcher-TV! Today, we're bringing you an authentic recipe for Saxonian Sauerbraten—a traditional German pot roast that's marinated and then slowly braised to perfection. Often served during the holiday season, this dish is a hearty and comforting meal that's sure to impress. So roll up your sleeves and get ready to create a masterpiece courtesy of the famed kitchen maestro, Karlheinz Halm from the Neugruna Casino.

Ingredients:

- For the marinade (known as Fong):

- 2 large onions, chopped

- 2 carrots, peeled and chopped

- 2 celery stalks, chopped

- Water (enough to cover the beef)

- 10 peppercorns

- 10 juniper berries

- 10 allspice berries (Piment)

- 4 bay leaves

- 4 cloves

- 1 cup of vinegar

- 2.5 lbs of beef rump roast (false fillet works well)

- Salt and pepper, to taste

- Cooking oil, for searing

- 2 tablespoons tomato paste

- Red wine, approximately 1 cup

- Beef broth (can be made from beef trimmings), as needed

- A few tablespoons of crushed ginger snap biscuits, for thickening

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Prep Time: 20 minutes

Cook Time: Approximately 2.5 hours

Total Time: 2 hours and 50 minutes plus 2-3 days for marinating

Equipment: Large pot, cutting board, kitchen knife, searing pan, strainer

Servings: 4-6

Instructions:

1. Prepare the marinade by combining chopped onions, carrots, celery, water, and spices in a large pot. Add the vinegar last. Bring everything to a boil, then allow it to cool completely.

2. Meanwhile, trim your beef of any silverskin and fat. Remember, the trimmings can be used later for the broth.

3. Once the marinade is cool, submerge the beef in it, ensuring it's completely covered. Let the meat marinate in the refrigerator for 2 to 3 days.

4. After marinating, remove the beef from the marinade and pat it dry with kitchen paper. Season the beef generously with salt and pepper.

5. In a hot pan with oil, sear the beef on all sides until browned. This will help lock in the juices. Remove the beef and set it aside.

6. In the same pan, sauté additional chopped onions and celery until they start to caramelize. Stir in tomato paste and let it cook to deepen the flavors.

7. Deglaze the pan with red wine, letting it reduce for 5 to 8 minutes before adding beef broth. You can make broth from the trimmings you've set aside earlier.

8. Allow the sauce to simmer gently, about 5 minutes. Return the seared beef to the pan, adding enough of the marinade to cover the meat. Cook the Sauerbraten over low heat for about 1.5 to 2 hours until it is tender.

9. If desired, you can continue the braising process in the oven in an ovenproof dish, which can give even better results.

10. Once the meat is tender, remove it from the pot. Strain the sauce to remove vegetables and spices, then thicken it with crushed ginger snap biscuits. Bring the sauce to a boil for the final thickening and flavor concentration.

11. Slice the Sauerbraten against the grain and serve with potato dumplings, red cabbage, and the sumptuous sauce you've created.

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Thank you, Potwatcher-TV, for this extraordinary dish. Enjoy your delicious Saxonian Sauerbraten, and remember to share your experiences with us on https://www.youtube.com/@TopfguckerTV

Cooking Tips:

- Remember to give your beef plenty of time to marinate for the fullest flavor.

- Keep the marinated beef covered and chilled during the marination period.

- The ginger snap biscuits not only thicken the sauce but also add a unique sweet and spiced flavor that's characteristic of a classic Sauerbraten

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Sächsischer Sauerbraten: Marinated pot roast with tangy gravy.