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Sauerbraten German Pot Roast: Master This Delicious Recipe!

Sauerbraten German Pot Roast – A Tangy, Tender Masterpiece!
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Sauerbraten is a traditional German pot roast that is marinated for several days to develop a rich, tangy flavor. This delicious dish is perfect for special occasions and pairs well with classic sides.

Ingredients

Scale
  • 480 ml red wine vinegar or a mixture of red wine and vinegar
  • 480 ml water
  • 1 large onion, sliced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, smashed
  • 10 whole black peppercorns
  • 4 whole cloves
  • 2 bay leaves
  • 1 teaspoon mustard seeds (optional)
  • 1 tablespoon granulated sugar or brown sugar
  • 1.4–1.8 kg beef roast (bottom round or chuck)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons neutral oil or butter, for searing
  • 1–2 tablespoons flour (optional, for thickening)
  • 8–10 gingersnap cookies, crushed

Instructions

  1. Combine vinegar, water, onion, carrots, celery, garlic, peppercorns, cloves, bay leaves, mustard seeds and sugar in a large pot. Bring to a boil, then cool completely.
  2. Place beef in a large glass or ceramic dish and pour cooled marinade over it. Cover and refrigerate for 48 to 72 hours, turning meat once daily.
  3. Remove beef from marinade and pat dry. Strain and reserve marinade. Heat oil in a Dutch oven over medium-high heat and sear beef on all sides until deeply browned. Transfer meat to a plate.
  4. Add strained vegetables from marinade to the same pot and sauté for several minutes until aromatic. Return beef to the pot.
  5. Pour reserved marinade into pot to cover two-thirds of beef. Bring to a gentle simmer, cover, and cook over low heat for 2.5 to 3 hours until meat is fork-tender. Alternatively, roast covered in a 165°C oven.
  6. Transfer beef to a platter and let rest. Strain cooking liquid and return to pot. Simmer and whisk in crushed gingersnaps (or flour), stirring until sauce is thickened and smooth. Adjust seasoning with salt, pepper or sugar as needed.
  7. Slice beef and serve with generous ladles of tangy gravy. Accompany with traditional sides such as red cabbage, boiled potatoes, potato dumplings, or spaetzle.

Notes

  • For best results, marinate the beef for the full 72 hours.
  • You can substitute beef with pork for a different flavor.
  • This dish tastes even better the next day as the flavors meld.

Nutrition

Find it online: https://www.spiritsdrink.com/sauerbraten-german-pot-roast-recipe/