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 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.
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
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
Serve with potato dumplings or Spätzle, and sweet and sour red cabbage
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.
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