Sauerbraten: Marinated pot roast, often served with red cabbage and potato dumplings
- 2-3 lbs beef roast
- 2 cups red wine vinegar
- 2 cups water
- 1 medium onion
- 1 carrot
- 1 stalk celery
- 2 cloves of garlic
- 10 black peppercorns
- 2 bay leaves
- 4 cloves
- 2 tablespoons salt
- 1 teaspoon juniper berries (optional)
- 1 teaspoon mustard seeds
- 3 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 1/2 cup raisins (optional)
- 2 tablespoons sugar
- 2 tablespoons ginger snap crumbs (traditional thickener)
Transport yourself to the heart of Germany with this savory, soul-satisfying dish that celebrates the rich culinary history of sauerbraten. This recipe, inspired by Adam Ragusea, combines the tender, vinegar-marinated beef known as sauerbraten with hearty potato dumplings. The meat, steeped in flavors from a robust marinade, and the soft, comforting dumplings create a meal that's ideal for family gatherings and cozy nights in.
Ingredients:
- 2.5 lbs (1.1 kg) bottom round beef roast
- 2 small onions, roughly chopped
- 2 carrots, roughly chopped
- 2 sticks of celery, roughly chopped
- 4 garlic cloves, minced
- 1 stick of fresh rosemary
- 3-4 juniper berries
- 2-3 cloves
- 2 bay leaves
- 1 bottle of red wine vinegar
- Boxed red wine (quantity to match the vinegar)
- Chicken stock or water as needed
- Honey or sugar for balancing acidity
- Salt to taste
- Ice cubes (optional, for cooling the marinade)
- A little oil for browning
- Potato starch or wheat flour for the roux
- Water, for deglazing and additional liquid
For the Potato Dumplings:
- Potatoes (quantity as needed for serving size)
Prep Time: 15 minutes (excludes marination time)
Cook Time: 3 hours
Total Time: 3 hours 15 minutes (plus at least 2 days marination)
Equipment:
- Enameled cast iron pot
- Skillet
- Oven (set to 300°F or 150°C)
Servings: 4+
Instructions:
1. In your enameled cast iron pot, place the chopped onions, carrots, celery, garlic, rosemary, juniper berries, cloves, and bay leaves.
2. Pour over the red wine vinegar and add an equal part of red wine.
3. Dissolve a little honey or sugar into the vinegar mixture and add salt to taste.
4. Bring the pot to a boil and let it simmer for a few minutes. This step extracts flavors from the spices, sterilizes the marinade, and mellows out the vinegar's harshness.
5. Once the marinade has cooled down with the help of ice cubes, add the raw beef roast. Top off with water until the meat is submerged.
6. Marinate the beef in the refrigerator for at least a couple of days, up to a week.
7. After marination, remove the beef, gently knocking off any vegetables, and pat dry. Brown the beef in a hot skillet with a little oil on all sides, rendering the fat where possible.
8. Transfer the browned beef back into the marinade and place into the oven to braise.
9. In the skillet used for browning, prepare a roux using potato starch or wheat flour and a bit of water. Scrape the skillet to include the flavorful brown bits.
10. Combine the roux with the meat and marinade, then continue to cook in the oven until the meat is tender, about 3 hours.
11. In the meantime, prepare your potato dumplings as desired to serve with the sauerbraten.
Cooking Tips:
- Adjust your seasoning levels as you go, remembering that the flavors will intensify over time.
- Low and slow cooking is key to achieving perfectly tender sauerbraten.
This recipe is a tribute to the versatile and creative approach to cooking of Adam Ragusea. Experience traditional German flavors with a twist and remember to visit his YouTube channel for more culinary inspiration at https://www.youtube.com/@aragusea.
#sauerkraut #germancuisine #chatgpt
YouTube channel - Adam Ragusea: https://www.youtube.com/@aragusea
Sauerbraten: Marinated pot roast, often served with red cabbage and potato dumplings
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