Sauerbraten: Marinated pot roast with cabbage.
- 3-4 lbs beef roast
- 2 cups red wine vinegar
- 2 cups water
- 2 medium onions, sliced
- 1 carrot, sliced
- 1 celery stalk, sliced
- 2 cloves garlic, crushed
- 10 black peppercorns
- 2 bay leaves
- 4 whole cloves
- 1 teaspoon mustard seeds
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 2 tablespoons flour
- 2 tablespoons sugar
- 1/2 cup raisins (optional)
- 1 head red cabbage, shredded
- 1/4 cup apple cider vinegar
- 2 tablespoons sugar
- Salt and pepper to taste
Sauerbraten is a traditional German pot roast, usually of beef (but other meats such as lamb, mutton, pork, and traditionally, horse), marinated before slow cooking as pot roast. The meat is marinated for several days in a mixture of vinegar or wine, water, herbs, spices, and seasonings. Once the meat has absorbed the flavors, it's browned, then slow-cooked to tender perfection. The roast is often served with red cabbage and a variety of side dishes like potato dumplings or boiled potatoes. This dish is renowned for its depth of flavor and rich, comforting qualities. The marinade, coupled with the long cooking time, ensures that the meat is tender and infused with a piquant yet balanced taste.
Introduction:
Welcome to a traditional taste of Germany! Today, we're going to embrace the rich, sweet, and sour flavors that make the iconic Sauerbraten a beloved German dish—perfect for autumn and Oktoberfest celebrations. Join us on a culinary journey as we marinate, slow cook, and savor this delicious rump roast, which will be nothing short of a feast for your senses. Let's dive into this Sip and Feast creation!
Ingredients:
- 4 lb rump roast
- 1 bottle (750 ml) of dry red wine (an $8-$10 bottle is sufficient)
- 1 1/2 cups red wine vinegar
- 1 cup low-sodium beef stock or beef base (like Better Than Bouillon)
- 2 medium onions, roughly chopped
- 1 large carrot, chopped
- 1 leek, properly cleaned and chopped
- 1/4 cup golden raisins (for the marinade)
- 2 teaspoons black peppercorns
- 3 large bay leaves
- 10 juniper berries
- 8 whole cloves
- 1 tablespoon (10g) diamond crystal kosher salt (use less if substituting with fine sea salt)
- 2 tablespoons (26g) granulated sugar
- 6-8 Ginger Snap cookies, pulverized (or an equivalent amount of gingerbread)
- 1/2 cup all-purpose flour (for dredging)
- 1/4 cup golden raisins (for the sauce, optional depending on sweetness preference)
- Cornstarch (optional, as needed to thicken sauce)
- Canola oil or another neutral oil, for browning the meat
Prep Time: 30 minutes (plus 4 days for marinating)
Cook Time: 3-4 hours
Total Time: 3-4 hours 30 minutes (plus marinating time)
Equipment: Large bowl or container for marinating, Dutch oven or thick-bottomed pot, strainer, blender or food processor (optional for pulverizing cookies)
Servings: 6-8
Instructions:
1. Begin by preparing the marinade. In a large bowl or container that can fit the roast, combine the red wine, red wine vinegar, beef stock, roughly chopped onions, carrot, leek, 1/4 cup of golden raisins, black peppercorns, bay leaves, juniper berries, whole cloves, salt, and sugar. Whisk together until the salt and sugar are dissolved.
2. Submerge the rump roast into the marinade, ensuring it's fully covered. Cover the bowl or container and refrigerate. Allow the meat to marinate for a minimum of 4 days, turning it occasionally to ensure even flavor absorption.
3. Once the meat has marinated, remove it from the marinade and pat it dry with paper towels. Strain the marinade, reserving the liquid and discarding the solids.
4. Prepare the Ginger Snap cookies by pulverizing them into a fine powder using a blender or food processor. Set aside for later use in the sauce.
5. Preheat your Dutch oven or a large pot with some oil over medium-high heat. While the pot is heating, dredge the rump roast in the flour, shaking off any excess.
6. Brown the rump roast on all sides in the hot oil to develop a deep, rich color. This should take about 10-15 minutes.
7. Add the reserved marinade to the pot with the browned roast. Bring to a simmer, then reduce the heat to low, cover, and let it cook for about 3-4 hours, or until the meat is very tender.
8. Once the meat is cooked, remove it from the pot and let it rest. While the meat is resting, skim off any excess fat from the surface of the sauce and then add the pulverized Ginger Snap cookies to the sauce to thicken it. If needed, you can also use a mixture of cornstarch and water to reach your desired sauce consistency.
9. If you choose to add more sweetness, stir in the additional 1/4 cup of golden raisins to the sauce and let it simmer until they plump up.
10. Slice the rested meat against the grain and serve it with the warm sauce poured over the top. Revel in the sweet and sour symphony that characterizes a truly satisfying Sauerbraten.
Cooking Tips:
- If you're short on time, marinating for at least 24 hours can still impart great flavor, though the traditional 4 days is recommended.
- Cleaning leeks is crucial as they are sandy. Slice lengthwise, and rinse under cold water to remove all the dirt trapped between the layers.
Enjoy this Sauerbraten recipe inspired by the Sip and Feast YouTube channel: https://www.youtube.com/@SipandFeast. Cook with love, and may your home be filled with the comforting aromas of German tradition!
#germanfood #traditionalrecipe #autumn #oktoberfest
YouTube channel - Sip and Feast: https://www.youtube.com/@SipandFeast
Comments