Sauerbraten (Marinated Pot Roast)

Name: Sauerbraten (Marinated Pot Roast)
Yield: 6
Ingredients: 1.5-2kg beef roast (rump or shoulder); For the marinade (2-4 days): 500ml red wine; 500ml red wine vinegar (or half vinegar, half water for milder acidity); 2 onions, sliced; 2 carrots, chopped; 1 small piece celery root or 2 celery sticks; 8-10 black peppercorns; 4-5 juniper berries (if available); 3 bay leaves; 4-6 whole cloves; 2 tsp salt; For braising: 2-3 tbsp neutral oil or clarified butter; 1-2 tbsp sugar (for caramelizing and Rhineland-style sweetness); 2-3 slices gingerbread or 2-3 tbsp gingerbread crumbs (optional, for sweetness and thickening); Salt and pepper for seasoning; For serving: Kartoffelklöße (potato dumplings), red cabbage

From: Germany

Servings: 6

Difficulty: Medium

Ingredients

1.5-2kg beef roast (rump or shoulder)
For the marinade (2-4 days): 500ml red wine
500ml red wine vinegar (or half vinegar, half water for milder acidity)
2 onions, sliced
2 carrots, chopped
1 small piece celery root or 2 celery sticks
8-10 black peppercorns
4-5 juniper berries (if available)
3 bay leaves
4-6 whole cloves
2 tsp salt
For braising: 2-3 tbsp neutral oil or clarified butter
1-2 tbsp sugar (for caramelizing and Rhineland-style sweetness)
2-3 slices gingerbread or 2-3 tbsp gingerbread crumbs (optional, for sweetness and thickening)
Salt and pepper for seasoning
For serving: Kartoffelklöße (potato dumplings), red cabbage

Instructions

MARINATE (2-4 days before cooking):
1. Bring wine, vinegar, vegetables, and spices to a boil.
2. Let cool completely.
3. Place meat in a non-reactive container. Pour cooled marinade over the meat.
4. Cover and refrigerate for 2-4 days, turning meat daily.
COOK:
5. Remove meat from marinade. Pat dry. Reserve marinade with vegetables.
6. Heat oil in a heavy pot. Brown meat well on all sides, 8-10 minutes total.
7. Optionally, caramelize 1 tbsp sugar in the pot first for deeper flavor, then add meat.
8. Pour in reserved marinade (strained liquid) with vegetables to come halfway up the meat.
9. Bring to a simmer. Cover and braise on low heat for 2.5-3 hours, turning occasionally, until meat is very tender.
10. Remove meat and keep warm.
11. Strain braising liquid, press out vegetables.
12. Bring strained liquid to a simmer. Crumble gingerbread into liquid and whisk until dissolved and thickened.
13. Adjust seasoning with salt, pepper, a touch more sugar, or vinegar for desired sweet-sour balance.
14. Slice meat and return to sauce briefly, or serve sliced with sauce on the side.
15. Serve with Kartoffelklöße (potato dumplings) and red cabbage.