🇩🇪 Germany recipe
Sauerbraten
Sauerbraten is the king of German pot roasts, a dish that demands patience and rewards it tenfold. A hefty cut of beef bathes for three to seven days in a tart marinade of vinegar, red wine, and aromatics. After slow-braising, the marinade transforms into a lusciously thick gravy enriched with crushed gingersnap cookies, producing a sauce that is simultaneously tangy, sweet, and deeply savory.
Prep30 mins + 3-5 days marinate
Cook3 hrs
Serves6
Difficultyhard
Ingredients
- 1.5kg beef top round or bottom round roast, tied
- 500ml red wine vinegar
- 500ml dry red wine
- 500ml water
- 2 large onions, roughly chopped
- 2 carrots, roughly chopped
- 2 stalks celery, roughly chopped
- 3 bay leaves
- 10 whole black peppercorns
- 6 whole cloves
- 6 juniper berries, lightly crushed
- 1 tablespoon mustard seeds
- 2 tablespoons sugar
- 2 teaspoons salt
- 3 tablespoons vegetable oil
- 3 tablespoons plain flour
- 100g crushed gingersnap cookies (Lebkuchen or Pfeffernüsse)
- 3 tablespoons dark raisins
- 2 tablespoons sour cream
- Salt and freshly ground black pepper
Method
13 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 350
- Protein
- 28 g
- Carbs
- 12 g
- Fat
- 18 g
