Traditional German Sauerbraten
A magnificent pot roast of beef marinated for days in a spiced red wine and vinegar brine that tenderizes the meat and creates an incomparably rich tangy sauce. This celebrated German Sunday roast is finished with gingersnap cookies that thicken and sweeten the gravy beautifully.
Tender German pot roast marinated in spiced vinegar brine and served with rich gingersnap gravy.
Nutrition per serving
Ingredients
Main
Marinade
Sauce
Cooking
Instructions
Marinate the Beef
Combine the red wine vinegar, red wine, sliced onion, 2 bay leaves, 6 peppercorns, 4 cloves, and a tablespoon of sugar in a saucepan. Bring to a boil then cool completely. Place the beef in a non-reactive container and pour the marinade over it ensuring it is fully submerged. Refrigerate for at least 3 days and up to 5, turning the meat daily.
Sear the Roast
Remove the beef from the marinade and pat completely dry with paper towels. Strain and reserve the marinade liquid. Heat oil in a large Dutch oven over high heat and sear the beef on all sides for 3 to 4 minutes per side until deeply browned. This step is critical for developing a rich flavor.
Braise Low and Slow
Pour the strained marinade over the seared roast and bring to a simmer. Cover tightly and braise over very low heat or in a 160 degree Celsius oven for 2.5 to 3 hours until the beef is completely fork tender and falling apart. Turn the roast halfway through cooking.
Make the Gingersnap Gravy
Remove the roast and tent with foil to rest. Strain the braising liquid into a saucepan and bring to a simmer over medium heat. Whisk in the crushed gingersnap cookies and stir until the sauce thickens and becomes glossy, about 5 minutes. Season with salt and pepper, then slice the roast and serve with the sauce.
Substitutions
Common mistakes
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