Sauerbraten Recipe

 

Sauerbraten is a traditional German dish made from marinated beef that is slow-cooked and served with a sweet and tangy sauce. Here is a basic recipe for Sauerbraten:

Ingredients:

3 lb boneless beef roast
2 cups red wine
1 cup red wine vinegar
1 cup beef broth
1 large onion, chopped
3 cloves garlic, minced
2 tbsp brown sugar
1 tsp salt
1 tsp black pepper
1 tsp ground cloves
2 bay leaves
1 tsp juniper berries (optional)
3 tbsp cornstarch
3 tbsp cold water

Instructions:

1. In a large bowl, whisk together the red wine, red wine vinegar, beef broth, onion, garlic, brown sugar, salt, pepper, cloves, bay leaves, and juniper berries (if using).
2. Place the beef roast in a large resealable plastic bag, and pour the marinade mixture over the beef. Seal the bag and refrigerate for at least 24 hours, turning occasionally.
3. Preheat the oven to 325°F (165°C).
4. Remove the beef from the marinade and reserve the marinade.
5. In a large roasting pan, brown the beef on all sides over medium heat until a crust forms.
6. Pour the reserved marinade over the beef, and bring the mixture to a boil.
7. Cover the roasting pan with aluminum foil, and vicinity it withinside the oven. Bake for 3-4 hours, or until the beef is tender and cooked through.
8. Remove the beef from the roasting pan and set it aside.
9. In a small bowl, whisk together the cornstarch and cold water until smooth.
10. In a small saucepan, heat the roasting pan liquid over medium heat until it comes to a simmer.
11. Gradually stir in the cornstarch mixture, and cook until the sauce has thickened.
12. Slice the beef and serve with the sauce.

Q&A

Q: What type of beef is best for Sauerbraten? A: A cut of beef with some marbling, such as rump roast or round roast, is best for Sauerbraten.

Q: Can I use red wine vinegar or white wine vinegar for Sauerbraten? A: Either red wine vinegar or white wine vinegar can be used for Sauerbraten. However, red wine vinegar is traditional and will give the dish a slightly different flavor than white wine vinegar.

Q: Can I marinate the beef for longer than 24 hours? A: Yes, you can marinate the beef for up to 3 days. The longer the beef marinates, the more flavorful it will become.

Q: Can I make Sauerbraten in a slow cooker? A: Yes, you can make Sauerbraten in a slow cooker. Simply brown the beef on the stovetop, then transfer it to the slow cooker with the marinade. Cook on low for 8-10 hours, or until the beef is tender.