Entree: Germany – Saxony – Sauerbraten (Classic German pot roast marinated in a sour-sweet spiced vinegar and wine brine, braised until tender and served with a gingersnap-thickened gravy)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 3 hrs

Additional 15 min

Total 3 hrs 50 min

Ingredients

- 3.5 lb (1.6 kg) beef roast (rump, silverside, or chuck)
- 2 cups (480 ml) dry red wine
- 1 cup (240 ml) red wine vinegar
- 1 cup (240 ml) beef broth
- 2 large onions, quartered, approx. 12 oz (340 g)
- 2 carrots, sliced, approx. 6 oz (170 g)
- 2 celery stalks, sliced, approx. 4 oz (115 g)
- 10 whole black peppercorns
- 6 juniper berries, crushed
- 4 bay leaves
- 4 whole cloves
- 2 tbsp (25 g) sugar or dark brown sugar
- 1/4 cup (60 ml) vegetable oil for searing
- 3 tbsp (45 g) butter
- 2 oz (55 g) gingersnap cookies (Speculoos or hard ginger cookies), crushed
- 1 1/2 tsp (8 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper

Instructions

1. In a nonreactive container large enough for the roast, combine the red wine, red wine vinegar, beef broth, onions, carrots, celery, peppercorns, juniper berries, bay leaves, cloves, and sugar. Submerge the beef roast in the marinade, cover, and refrigerate for 3 days, turning the roast once or twice each day.
2. Remove the roast from the marinade and pat dry with paper towels. Strain the marinade, reserving the liquid and discarding the solids. Measure and set aside the reserved marinade.
3. Preheat oven to 325°F (160°C). Heat the vegetable oil and 2 tbsp butter in a large Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, about 3–4 minutes per side. Remove the roast and set aside.
4. Pour the reserved marinade into the Dutch oven, scraping up browned bits. Add the reserved liquid and bring to a simmer. Return the roast to the pot, reduce heat to low, cover, and transfer to the oven.
5. Braise in the oven until the meat is fork-tender, about 2 1/2 to 3 hours. Check once during cooking and baste with pan liquid if needed.
6. When the roast is done, transfer the meat to a cutting board and keep warm. Strain the braising liquid into a saucepan, skim excess fat, and bring to a gentle simmer.
7. Whisk in the crushed gingersnaps a little at a time to thicken and sweeten the sauce, simmering until it reaches a smooth gravy consistency. Stir in the remaining 1 tbsp butter and adjust seasoning with salt and pepper.
8. Slice the roast thinly across the grain, arrange on a platter, and spoon the gingersnap gravy over the slices. Serve traditionally with red cabbage, potato dumplings, or boiled potatoes.