Entree: Germany – Saxony – Dresdner Sauerbraten (Marinated beef pot roast braised in a sweet-and-sour spiced gravy typical of Dresden)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs 45 min

Additional 72 hrs

Total 72 hrs 15 min

Ingredients

- 3 lb (1.36 kg) beef rump roast or top round, boneless
- 2 cups (480 ml) dry red wine
- 1 cup (240 ml) red wine vinegar
- 1 cup (240 ml) water
- 2 medium onions, sliced, about 8 oz (225 g)
- 1 medium carrot, chopped, about 3 oz (85 g)
- 2 celery stalks, chopped, about 3 oz (85 g)
- 1 tsp (2 g) juniper berries, lightly crushed
- 8 whole cloves
- 2 bay leaves
- 1 tsp (5 g) whole black peppercorns
- 2 tbsp (30 g) granulated sugar
- 3 tbsp (45 ml) vegetable oil or lard for browning
- 2 cups (480 ml) beef broth
- 3 oz (85 g) crushed gingerbread or gingersnap cookies (Lebkuchen or Pfeffernüsse are traditional)
- 1/4 cup (40 g) raisins (optional)
- 1 tsp (5 g) kosher salt, or to taste
- 1 tbsp (15 g) butter for finishing the sauce (optional)

Instructions

1. Combine red wine, red wine vinegar, water, sliced onions, carrot, celery, crushed juniper berries, cloves, bay leaves, peppercorns, and sugar in a large bowl or nonreactive container. Submerge the beef roast in the marinade, cover, and refrigerate for 3 to 4 days, turning the roast once daily.
2. Remove roast from the marinade and pat dry, reserving the marinade and solids. Strain the marinade through a fine sieve into a bowl and set aside, pressing gently to extract liquid.
3. Heat oil in a heavy Dutch oven over medium-high heat. Brown the roast on all sides until a deep crust forms, about 3–4 minutes per side. Transfer roast to a plate.
4. Pour off excess fat, then add the strained marinade liquid and bring to a simmer, scraping up browned bits. Add beef broth and return the roast to the pot. Bring to a gentle simmer.
5. Cover and braise on the stovetop over low heat or in a 325°F (160°C) oven for 2½ to 3 hours, or until the meat is fork-tender.
6. Remove the roast and keep warm. Strain the cooking liquid into a saucepan, pressing the solids to extract flavor. Skim excess fat from the surface.
7. Stir crushed gingerbread or gingersnaps and raisins (if using) into the simmering sauce and cook until the sauce thickens and the crumbs dissolve, about 8–10 minutes. Adjust sweetness or acidity with a teaspoon of sugar or a splash of vinegar if needed. Finish with butter for gloss and richness.
8. Slice the roast thinly across the grain and serve with the warm sweet-and-sour gravy. Traditional accompaniments include red cabbage and boiled potatoes or potato dumplings.