Sauerbraten

Indulge in the rich flavors of German Sauerbraten, a tender pot roast marinated in tangy red wine vinegar and aromatic spices. Perfect for a cozy family dinner or a festive gathering, this dish warms the heart and soul.

• 1 kg beef roast
• 2 cups red wine vinegar
• 1 cup water
• 2 tablespoons sugar
• 1 tablespoon salt
• 2 medium onions
• 2 cloves garlic
• 1 teaspoon black peppercorns
• 2 bay leaves dried bay leaves
• 2 tablespoons oil

Method

1. 1

   In a large bowl, combine red wine vinegar, water, sugar, salt, sliced onions, minced garlic, black peppercorns, and bay leaves to create the marinade.

2. 2

   Place the beef roast in the marinade, ensuring it is fully submerged. Cover and refrigerate for at least 3 days, turning the meat every day.

3. 3

   After marinating, remove the beef and pat it dry with paper towels. Reserve the marinade for later.

4. 4

   Heat oil in a large dutch oven over medium-high heat. Sear the beef roast on all sides until browned, about 4-5 minutes per side.

5. 5

   Pour the reserved marinade over the seared beef, bring to a simmer, then cover and reduce heat to low. Cook for about 2 hours or until the meat is tender.

6. 6

   Once cooked, remove the beef from the pot and let it rest for about 10 minutes before slicing.

7. 7

   Strain the cooking liquid and serve it as a sauce over the sliced beef.

8. 8

   Enjoy your Sauerbraten with traditional sides like red cabbage and potato dumplings.