Sauerbraten

Sauerbraten

German pot roast marinated in vinegar and wine with gingersnap gravy

240 minutes
8 servings
13 ingredients
HardGermany

Germany's national dish requires patience - the beef marinates for days in a tangy mixture before slow braising. The gingersnap cookies in the gravy add a unique sweet-and-sour flavor that's distinctly German.

Ingredients

  • 4 lbs beef roast (bottom round)
  • 2 cups red wine vinegar
  • 1 cup red wine
  • 2 onions, sliced
  • 2 carrots, sliced
  • 2 bay leaves
  • 1 tsp peppercorns
  • 6 cloves
  • 2 tbsp vegetable oil
  • 2 tbsp flour
  • 8 gingersnap cookies, crushed
  • 2 tbsp sugar
  • Salt to taste

Allergens

gluten

Instructions

  1. 1

    Marinate beef in vinegar, wine, vegetables, and spices 3-4 days

  2. 2

    Remove beef, strain and reserve marinade

  3. 3

    Pat beef dry, season with salt, and brown in oil

  4. 4

    Add 2 cups strained marinade, bring to simmer

  5. 5

    Cover and braise 3 hours until fork-tender

  6. 6

    Remove beef, strain cooking liquid

  7. 7

    Make gravy with flour, cooking liquid, and crushed gingersnaps

  8. 8

    Slice beef and serve with sweet-sour gravy

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Nutrition (per serving)

480
Calories
42g
Protein
18g
Carbs
24g
Fat

Tags

Rhineland
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