Entree: Germany – Rhineland – Rheinischer Sauerbraten mit Apfelmus (Rhenish vinegar- and wine-marinated pot roast braised and served with applesauce)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 45 min

Additional 72 hrs

Total 77 hrs 30 min

Ingredients

- 3 lb (1.4 kg) beef roast (rump or bottom round)
- 2 cups (480 ml) dry red wine
- 1 cup (240 ml) red wine vinegar
- 2 cups (480 ml) water
- 1 large onion, sliced, about 1 cup (150 g)
- 2 carrots, coarsely chopped, about 1 cup (130 g)
- 2 celery stalks, chopped, about 1/2 cup (75 g)
- 4 whole bay leaves
- 8 whole black peppercorns
- 6 whole cloves
- 6 juniper berries, lightly crushed
- 1 tbsp (12 g) brown sugar
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) butter
- 1 cup (240 ml) beef broth (more if needed)
- 2 slices (about 50 g) rye bread or gingerbread (Pfeffernüsse/Printen), crumbled for thickening
- 1/4 cup (40 g) raisins (optional)
- Salt to taste

For Apfelmus (applesauce)
- 1.5 lb (700 g) apples (e.g., Gala or Braeburn), peeled, cored and quartered
- 1/4 cup (50 g) granulated sugar (adjust to taste)
- 2 tbsp (30 ml) lemon juice
- 1/2 cup (120 ml) water
- 1/4 tsp (0.5 g) ground cinnamon (optional)

Instructions

1. In a nonreactive bowl or container, combine red wine, red wine vinegar, water, sliced onion, carrots, celery, bay leaves, peppercorns, cloves, crushed juniper, and brown sugar; stir to dissolve sugar.
2. Submerge the beef roast in the marinade, cover, and refrigerate for 3 to 5 days, turning the roast once a day to ensure even pickling.
3. Remove the roast from the marinade; strain and reserve the liquid and the vegetables separately. Pat the meat dry and season lightly with salt.
4. Heat vegetable oil in a heavy Dutch oven over medium-high heat and brown the roast on all sides, about 3–4 minutes per side; remove roast and set aside.
5. Add butter to the pot, sauté the reserved strained vegetables briefly, then pour in about 2 cups (480 ml) of the reserved marinade plus 1 cup (240 ml) beef broth. Scrape up browned bits.
6. Return the roast to the pot, bring to a simmer, cover, and braise in a 325°F (160°C) oven until fork-tender, about 2.5–3 hours.
7. Transfer the roast to a cutting board and keep warm. Strain the braising liquid into a saucepan, skim fat, and bring to a simmer. Whisk in the crumbled rye/gingerbread to thicken and add raisins if using; simmer 5–10 minutes until glossy. Season with salt and additional sugar or vinegar to balance sweetness and acidity.
8. Slice the roast thinly against the grain, pour sauce over or serve sauce alongside, and accompany with Apfelmus.

Apfelmus
1. Combine apples, sugar, lemon juice, and water in a saucepan. Bring to a simmer over medium heat, cover, and cook until apples are very soft, about 15–20 minutes.
2. Mash with a fork or puree briefly for a smoother texture; stir in cinnamon if desired and adjust sugar or lemon to taste. Serve warm or cold with the Sauerbraten.