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A Sunday meal I remember growing up. That sweet and sour, tangy taste and smell you won’t forget. Some have to develop taste buds 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
2 LB beef round
2 stalks celery
1 large carrot
2 medium onions
2 cloves garlic
2 bay leaves
10 pepper corns
5 juniper berries
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
1 to 2 slices
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.
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
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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