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Sauerbraten No.3

Sauerbraten No.3 recipe image
Sauerbraten is a classic German dish featuring beef roast slow-cooked to tender perfection after a lengthy marinade. The meat is soaked in a mixture of cider vinegar, water, onions, and spices for several days, which tenderizes the beef and imparts a distinctive tangy flavor. After browning, the roast simmers in the strained marinade until falling apart. The traditional gravy is thickened with crushed gingersnaps and flour, adding a subtle sweetness that balances the acidity of the vinegar.
Cooking Method: ,
Cuisine:
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Difficulty: Advanced
Servings: 6
Calories: 1015
Description
Sauerbraten is a classic German dish featuring beef roast slow-cooked to tender perfection after a lengthy marinade. The meat is soaked in a mixture of cider vinegar, water, onions, and spices for several days, which tenderizes the beef and imparts a distinctive tangy flavor. After browning, the roast simmers in the strained marinade until falling apart. The traditional gravy is thickened with crushed gingersnaps and flour, adding a subtle sweetness that balances the acidity of the vinegar.
Directions
  1. 1
    Place the beef roast in a large non-reactive bowl or container.
  2. 2
    Pour the cider vinegar and water over the meat.
  3. 3
    Add the sliced onions, lemon slices, cloves, bay leaves, peppercorns, salt, and sugar to the bowl.
  4. 4
    Cover the bowl tightly and refrigerate for a minimum of two days, turning the meat once or twice daily. Do not marinate longer than four days.
  5. 5
    Remove the meat from the marinade, letting excess liquid drip off. Pat the meat dry.
  6. 6
    Dredge the meat lightly in the 1/4 cup of flour, shaking off any excess.
  7. 7
    Heat the cooking oil in a large pot or Dutch oven over medium-high heat.
  8. 8
    Brown the beef roast on all sides until golden brown.
  9. 9
    Strain the marinade through a fine-mesh sieve, discarding the solids and reserving the clear liquid.
  10. 10
    Return the browned meat to the pot. Add 1 cup of the reserved marinade liquid.
  11. 11
    Cover and simmer gently on the stove or bake in a 325°F (165°C) oven until the meat is fork-tender, approximately 2 to 3 hours.
  12. 12
    Remove the cooked meat from the pot and keep warm.
  13. 13
    Crush the gingersnaps into fine crumbs.
  14. 14
    Mix the gingersnap crumbs with the 6 tablespoons of flour.
  15. 15
    Whisk this mixture into the remaining 2 cups of reserved marinade liquid in the pot to prevent lumps.
  16. 16
    Bring the gravy to a boil, stirring constantly.
  17. 17
    Continue cooking and stirring until the gravy has thickened to your desired consistency.
  18. 18
    Slice the meat and serve hot with the gravy.

Nutrition Facts

Servings 6 cookies

Amount Per Serving
Calories 1015kcal
% Daily Value *
Total Fat 39.0g60%
Saturated Fat 14.5g73%
Cholesterol 177mg59%
Sodium 2945mg123%
Total Carbohydrate 109g37%
Dietary Fiber 38g152%
Sugars 14g
Protein 81g162%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: sauerbraten, german, beef, roast, vinegar, marinated, pot roast, gingersnaps, gravy, braising, comfort food, traditional, main dish, tangy, spices, bay leaves, cider vinegar
Read it online: https://www.chefs-mate.com/recipe/sauerbraten-no-3/