Preparing Sauerbraten isn’t an impromptu decision; it requires patience as the meat marinates anywhere from 4 to 14 days. If you’re seeking an authentic, traditional German meal, Sauerbraten undoubtedly tops the list. Typically, it is accompanied by red cabbage and served with either Semmelknödel or Kartoffelklöße, making for a truly satisfying culinary experience.
Ingredients
- 4 lb Beef Roast rump roast
- 2 large Onion chopped
- 2 large Carrots diced
- 1 stalk Leek chopped throughly washed
- 3 cloves Garlic minced
- 2 whole Bay leaves
- 8 Juniper Berries cracked
- 2 1/2 tsp Salt
- 1 tsp Sugar
- 2 1/2 cups Red Wine
- 1 cup Red Wine Vinegar
- 1 1/2 cups Water
- 4 slices Bacon finely diced (optional)
- 4 tbsp Flour
- 1 tbsp Honey optional
Instructions
Prepare the meat
- Allow the meat to marinate in the refrigerator for a period ranging from 4 to 7 days.
- In a dutch oven, combine the vegetables and herbs. Add garlic, juniper berries, whole cloves, bay leaves, salt, sugar, and peppercorns. Pour in the red wine, red wine vinegar, and water.
- Bring the mixture to a boil, then reduce the heat, cover, and simmer for 10 minutes. Remove the pot from the heat and allow the mixture to cool down completely before adding the beef.
- Once the pot has cooled down completely, place the beef into the mixture, ensuring that it is fully submerged. If the liquid doesn't cover the beef entirely, remember to turn the meat once a day during the marination period. Allow the beef to marinate in the refrigerator for a minimum of 4 to 7 days, though longer marination, up to 14 days as per traditional methods, is highly recommended for enhanced flavors.
- After the marination period, take the meat out of the pot and gently pat it dry. Remember to set aside the marination as you will need it later for the sauce.
- In the pot, heat 2 tablespoons of oil. Increase the heat to high and brown the roast on all sides. Once browned, remove the roast from the pot and set it aside. If you are using bacon as the source of fat, cook it until it is done.
- Add the strained vegetables to the pot and cook them for 5 to 7 minutes. Stir in the flour, allowing the mixture to cook for approximately 2 minutes to eliminate the raw flour taste. Pour in the strained liquid from the vegetable marinade, bring it to a boil while stirring constantly to prevent lumps from forming. Place the roast back into the pot, bring it to a boil, then reduce the heat to low, cover, and simmer for about 2 hours or until the meat becomes tender. Once the roast is cooked, carefully remove it from the pot and transfer it to a plate. Tent the roast to keep it warm, and let it rest for 5 minutes before slicing.
- While the roast is resting, strain the gravy from the pot and return it to the pot. Taste the gravy and adjust the seasoning by adding more sugar, salt, and pepper according to your preference. If you desire a thicker sauce, create a cornstarch slurry to thicken it.
- Pour the gravy over the sliced Sauerbraten and serve it promptly.
Notes
Finding the right balance of sour and sweet is a subjective matter, so adjust the flavor according to your personal preference. If the flavor is too intense for your liking, you can dilute it slightly with water or broth to achieve the desired taste.
Nutrition
Calories: 654kcal | Carbohydrates: 16g | Protein: 60g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 209mg | Sodium: 1325mg | Potassium: 1229mg | Fiber: 2g | Sugar: 7g | Vitamin A: 4073IU | Vitamin C: 6mg | Calcium: 90mg | Iron: 8mg
