Sauerbraten

Prep time: 20 minutes (plus 3 days marinating)

Cook time: 2 hours 30 minutes

Total time: 3 days 2 hours 50 minutes

Servings: 6 servings

Country of Origin: Germany

Description

A traditional German pot roast marinated for days in a red wine vinegar and spice mixture, then slow-cooked and finished with a sweet-sour gingerbread gravy.

Presentation & How It's Eaten

Sliced thinly and served hot drenched in tangy gravy alongside potato dumplings (Klöße) or Spätzle and red cabbage (Rotkohl).

Ingredients

• 3 lbs beef rump roast

• 1 cup red wine vinegar

• 1 cup dry red wine

• 2 cups water

• 1 large onion, chopped

• 1 carrot, chopped

• 2 bay leaves

• 6 whole cloves

• 6 juniper berries

• 1/2 cup crushed ginger snaps (or gingerbread cookies)

• 2 tbsp sugar

• Salt and black pepper

Step-by-Step Directions

1. Marinate: Combine vinegar, red wine, water, onion, carrot, bay leaves, cloves, and juniper berries in a pot; boil 5 minutes, then cool. Pour over beef, cover, and chill in fridge for 3 days, turning daily.

2. Sear Beef: Remove beef from marinade and pat dry. Season with salt and pepper, then sear on all sides in a Dutch oven.

3. Braise Roast: Strain marinade and pour liquid and vegetables into Dutch oven. Cover and simmer over low heat for 2 to 2.5 hours until roast is tender.

4. Make Gravy: Remove roast. Strain sauce, then whisk in crushed ginger snaps and sugar over medium heat until gravy thickens.

5. Serve: Slice roast thinly and pour warm gravy over meat slices.

Optional

• Raisins: Stir 1/4 cup dark raisins into gravy during the last 10 minutes of cooking.

Cooking Tips

• Ginger Snap Thickener: Using crushed gingersnap cookies gives the gravy its signature thick texture and spiced sweet-sour flavor.

Nutrition Facts

(Estimated per serving, based on 6 servings)

• Calories: ~460 kcal

• Total Fat: 18g

• Saturated Fat: 7g

• Cholesterol: 120mg

• Sodium: 480mg

• Total Carbohydrates: 28g

• Dietary Fiber: 2g

• Sugars: 12g

• Protein: 42g