Name: Sauerbraten
Prep time: 190 h
Cook time: 2 h
Total time: 2 h
Yield: 6 ro 8 people
Cuisine: German
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

Sweet-sour and tangy Sauerbraten

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

Marinade Beef Round for 4 to 7 days
Cook for 2 hours

Sauerbraten

Rate this recipe

1 ratings

Angie with AngiesWeb

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

https://angiesweb.com/sauerbraten/

Another option if you too busy. No marinating required, just buy the mix here

AngiesWeb.com

I have been living half of my life in Germany, then US, and traveling since then. My passion is cooking, painting and glass mosaic art. I try to re-create recipes I grew up with or tasted while traveling in Europe. To read my newest Blog please "Follow" me on the right by entering your email address, or press „Like“ on the Facebook tab

One thought on “Sweet-sour and tangy Sauerbraten”

elenacgoodson says:

June 25, 2019 at 5:01 PM

This is what I miss most about Germany :/

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Sweet-sour and tangy Sauerbraten

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.