Entree: Germany – Swabia – Schwäbischer Sauerbraten (Swabian marinated pot roast braised slowly and served with a sweet-sour gravy)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs 45 min

Additional 72 hrs

Total 73 hrs 20 min

Ingredients

- 3 lb (1.36 kg) beef roast (rump or bottom round), trimmed
- 2 cups (480 ml) dry red wine
- 1/2 cup (120 ml) red wine vinegar
- 1 cup (240 ml) water
- 1 large onion, roughly chopped (approx. 8 oz / 225 g)
- 1 large carrot, sliced (approx. 3 oz / 85 g)
- 2 stalks celery, sliced (approx. 2 oz / 55 g)
- 6 juniper berries, lightly crushed
- 6 whole cloves
- 10 whole black peppercorns
- 2 bay leaves
- 1 tsp (5 g) coarse salt for marinade
- 2 tbsp (30 ml) vegetable oil for searing
- 2 tbsp (30 g) butter
- 2 cups (480 ml) beef broth
- 4 gingersnap cookies, crushed (about 40 g) or 2 slices (60 g) dark rye/pumpernickel bread, torn and crushed
- 2 tbsp (25 g) raisins (optional)
- 1 tbsp (12 g) sugar or 1 tbsp (15 ml) molasses (optional, to balance acidity)
- Salt and freshly ground black pepper to taste

Instructions

1. In a nonreactive bowl or container, combine the red wine, red wine vinegar, water, chopped onion, carrot, celery, juniper berries, cloves, peppercorns, bay leaves, and 1 tsp (5 g) salt. Submerge the beef roast in the marinade, cover and refrigerate for 3–5 days, turning the roast once a day.
2. When ready to cook, remove the roast from the marinade and pat dry with paper towels. Strain the marinade, reserving the liquid and discarding the large solids or keep a few strained aromatics for cooking.
3. In a heavy Dutch oven, heat the vegetable oil over medium-high heat. Sear the roast on all sides until deeply browned, about 3–4 minutes per side. Transfer the roast to a plate.
4. Reduce heat to medium, add butter to the pot and sauté any reserved strained aromatics for 2–3 minutes. Pour in the reserved marinade liquid and 2 cups (480 ml) beef broth, scraping up browned bits from the bottom of the pot.
5. Return the roast to the pot so liquid comes about two-thirds up the sides of the meat. Bring to a simmer, cover, and braise gently in the oven at 325°F (160°C) or on the stovetop over low heat for 2.5–3 hours, until the meat is fork-tender.
6. Remove the roast to a cutting board and tent loosely with foil. Skim excess fat from the surface of the braising liquid. Stir in crushed gingersnaps or crushed dark rye to the hot liquid and simmer, stirring, until the sauce thickens to a gravy consistency. Add raisins and sugar or molasses if using, and adjust seasoning with salt and pepper.
7. Slice the roast against the grain, arrange on a platter, and spoon the sweet-sour gravy over the slices. Serve warm with traditional accompaniments such as potato dumplings, red cabbage, or spätzle.