A Sunday meal I remember growing up. That sweet and sour, tangy taste and smell you won’t forget. Some have to develop tastebuds for it. Sauerbraten can be a big hit a the dinner table, you can’t go wrong cooking for a big crowd.
Plan for it way in advance, the marinating takes several days
Plan a week in advance to marinate the beef
Another option if you too busy. No marinating required, just buy the mix here
Sauerbraten
Category: Main meal
Cuisine: German
Prep Time: 190 hours
Cook Time: 2 hours
Plan one week ahead, since the meat has to marinade for 4 to 7 days. The recipe asks for Honigkuchen or honey cake. I believe you could use four Gingersnaps at the end. This is optional, instead add more sugar to taste.
Ingredients
- 2 LB beef round
- 2 stalks celery
- 1 large carrot
- 2 medium onions
- 2 cloves garlic
- 2 cloves
- 2 bay leaves
- 10 pepper corns
- 5 juniper berries
- Salt
- 1 tbsp sugar or honey
- 1.5 cups red wine
- ¾ cup red wine vinegar
- 2 tbsp vegetable oil
- 1 cup beef broth
- Optional: 4 tbsp. Raisins
- Optional: 4 Gingersnaps
Instructions
- The beef needs to be marinated a week before the cooking.
- For that you need to cut the celery, carrot, onion and garlic in cubes.
- Cook the juniper berries, pepper corns, cloves and bay leaves, salt and sugar with the red wine and the red wine vinegar in a pot on medium low heat for 15 minutes.
- Let cool.
- Cover the beef with the marinate and put everything in a large container for four days to a week in the refrigerator.
- It also can be kept in vacuum sealed bag in the refrigerator.
- After a week, remove the meat out of the refrigerator and dry it off.
- Fry it until lightly brown in a deep pan or Dutch Oven.
- Add the cubed onions and fry for 2 minutes or until golden.
- Combine the honey with the rest of the marinade and beef broth and add to pot.
- Cook the Sauerbraten for 2 hours on medium temperature, turn every half an hour.
- Remove the beef. Mix the sauce with a blender or push it through a sieve.
- Season to your liking with red wine and salt and pepper
Notes
Serve with potato dumplings or Spätzle, and sweet and sour red cabbage
Nutrition information
6 ro 8 people
Serving Size:
1 to 2 slices
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This is what I miss most about Germany :/