German Sauerbraten
Germany's national pot roast: beef marinated for days in vinegar and spices, then slow-braised in a sweet-and-sour gravy thickened with crushed gingersnaps.
Ingredients
- 3 lb beef chuck or rump roast
- Marinade: 2 cups red wine vinegar, 2 cups water, 1 onion (sliced), 1 carrot, 2 bay leaves, 8 cloves, 8 juniper berries, 1 tbsp sugar, 1 tbsp salt
- 2 tbsp oil
- 1/4 cup crushed gingersnaps
- 2 tbsp brown sugar
- 1/4 cup raisins
Instructions
-
1
Combine marinade ingredients, bring to a boil, cool. Submerge beef. Refrigerate 3 days, turning daily.
-
2
Remove beef, pat dry, reserve marinade. Brown beef in oil in a Dutch oven on all sides.
-
3
Strain marinade and pour over beef. Add brown sugar. Cover and simmer 2.5 hours until very tender.
-
4
Remove beef. Strain liquid back into the pot. Whisk in gingersnap crumbs to thicken. Add raisins. Simmer 5 minutes.
-
5
Slice beef and serve with the gravy, alongside red cabbage and potato dumplings.
