Sauerbraten (Bavarian beef pot roast marinated in vinegar)
Time: 2 h 30 minMarinating: 3 days6 servingsapprox. 2880 kcal / serving (estimated)approx. 220 g protein / serving
Sauerbraten is one of the best-known festive meat dishes of German cuisine: the beef is marinated for days in a spiced vinegar brine, then slowly braised until tender. The long marinating makes the meat extremely soft, while raisins and gingerbread give the tangy-sweet sauce its velvety finish.
Put the meat in a large, lidded container, and scatter the carrot, celery, onion, juniper berries, cloves, bay leaves and peppercorns over it.
Pour in the vinegar and water so the meat is fully covered, cover, and refrigerate for 3 days, turning it once a day.
Take the meat out and pat it dry; strain the marinade, set the vegetables aside, and keep the liquid.
Brown the meat all over in hot oil or lard, then remove it.
In the same pot, fry the flour, add the drained vegetables, then pour in the marinade liquid.
Return the meat to the pot, cover, and braise over low heat for 2-2.5 hours, until it falls apart with a fork.
Remove the meat, strain the sauce, stir in the raisins and gingerbread crumbs, and simmer for a few minutes until thick.
Slice the meat and serve with the thick sauce, red cabbage and dumplings or potatoes.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
Turn the meat every day in the marinade so it takes up the flavours evenly.
Dry the meat thoroughly before browning, as a wet surface won't brown, only steam.
If you don't have gingerbread, dark bread crumbs also work to thicken the sauce.
It goes well with boiled potatoes, potato dumplings or Spätzle, and red cabbage is the best accompaniment for the tangy sauce.
Frequently asked questions
Why does it need marinating for so many days?
The long marinating is what makes the meat tender and gives it its characteristic tang; it can also be made with just 1 day, but the flavour will be less deep.
Can it be made with other meat?
Traditionally it's beef, but game (such as venison) has long been cooked the same way too.