Entree: Germany – Thuringia – Sauerbraten (Marinated pot roast slow-cooked and served with a sweet-sour gravy)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs 45 min

Additional 72 hrs

Total 75 hrs 5 min

Ingredients

- 3.5 lb (1.6 kg) beef roast (rump, chuck, or bottom round)
- 2 cups (480 ml) dry red wine
- 1 cup (240 ml) red wine vinegar
- 1 cup (240 ml) water
- 1 large onion, quartered
- 2 medium carrots, coarsely chopped
- 3 garlic cloves, crushed
- 2 bay leaves
- 10 whole black peppercorns
- 6 juniper berries, crushed slightly
- 4 whole cloves
- 1 tbsp (12 g) brown sugar
- 1 tbsp (15 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 2 cups (480 ml) beef broth
- 3 oz (85 g) gingerbread or gingersnaps, crushed to a coarse powder
- 2 tbsp (15 g) all-purpose flour (for dredging)
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) raisins (optional, for traditional touch)

Instructions

1. In a nonreactive bowl or large Dutch oven, combine red wine, red wine vinegar, water, quartered onion, chopped carrots, crushed garlic, bay leaves, peppercorns, juniper berries, cloves, and brown sugar. Stir to dissolve sugar.
2. Place the beef roast in the marinade, cover, and refrigerate 3 to 5 days, turning the roast once daily so it marinates evenly.
3. When ready to cook, remove the roast from the marinade and pat dry with paper towels. Strain and reserve the marinade liquid and solids; set aside the solids and strain the liquid again if needed.
4. Lightly dredge the roast in 2 tbsp (15 g) flour seasoned with 1/2 tsp (2.5 g) salt and 1/4 tsp (1.25 g) pepper. In a heavy Dutch oven, heat 1 tbsp (15 ml) vegetable oil and 2 tbsp (30 g) butter over medium-high heat and brown the roast on all sides, about 3–4 minutes per side.
5. Add the reserved strained marinade liquid and 2 cups (480 ml) beef broth to the pot with the roast. Tuck the reserved marinade vegetables around the meat and bring to a gentle simmer. Cover and cook low and slow on the stovetop or in a 325°F (160°C) oven for 2 1/2 to 3 hours, until the meat is fork-tender.
6. Remove the roast to a cutting board and keep warm. Strain the braising liquid into a saucepan, pressing the solids to extract flavor, and bring to a simmer. Add raisins if using.
7. Whisk the crushed gingerbread or gingersnaps into the simmering liquid to thicken and add the characteristic sweet-spicy flavor. Taste and adjust the sweet-sour balance with a pinch of sugar or a splash of vinegar as needed. Simmer until the gravy is glossy and coats the back of a spoon.
8. Slice the roast against the grain and serve topped with the warm gravy. Leftovers are excellent reheated and will deepen in flavor.