Entree: Germany – Westphalia – Rheinischer Sauerbraten (Westphalian marinated pot roast of beef braised in a sweet-sour spiced marinade)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 3 hrs

Additional 72 hrs

Total 75 hrs

Ingredients

- 3 lb (1.4 kg) beef roast (rump, bottom round, or similar)
- 2 cups (480 ml) dry red wine
- 1 cup (240 ml) red wine vinegar
- 1 cup (240 ml) water
- 2 medium onions, coarsely chopped (about 300 g)
- 2 medium carrots, coarsely chopped (about 150 g)
- 2 stalks celery, coarsely chopped (about 100 g)
- 6 whole juniper berries (about 1 g)
- 6 whole cloves (about 1 g)
- 1 tbsp (6 g) whole black peppercorns, lightly crushed
- 3 bay leaves (approx. 3 g)
- 2 tbsp (30 g) brown sugar
- 4 hard gingerbread or gingersnap cookies, crushed (about 40 g)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 2 cups (480 ml) beef broth
- 1/2 cup (75 g) raisins (optional)
- 1 tbsp (15 g) kosher salt, or to taste

Instructions

1. In a nonreactive bowl or container combine red wine, red wine vinegar, water, chopped onions, carrots, celery, juniper berries, cloves, crushed peppercorns, bay leaves, and brown sugar to make the marinade.
2. Place the beef roast in a dish or resealable container and pour the marinade over it, ensuring the meat is submerged. Cover and refrigerate for 3 to 5 days, turning the meat once a day to ensure even marinating.
3. After marinating, remove the roast and reserve the marinade; strain the marinade through a fine sieve and discard the solids, reserving the liquid.
4. Pat the roast dry and season lightly with salt. Heat the vegetable oil in a heavy Dutch oven over medium-high heat and brown the roast on all sides until deeply colored, about 8–10 minutes total. Remove and set aside.
5. Pour off excess fat, add the reserved strained marinade and beef broth to the pot, scraping up any browned bits. Stir in the crushed gingerbread or gingersnaps to help thicken and add traditional sweetness.
6. Return the roast to the pot, bring to a gentle simmer, then cover and braise in a preheated 325°F (160°C) oven for 2 1/2 to 3 hours, or until the meat is fork-tender.
7. Remove the roast and keep warm. Skim fat from the surface of the braising liquid and simmer the liquid on the stove until reduced to a sauce consistency; if desired, add raisins and simmer 5–10 minutes to plump them and sweeten the sauce.
8. Slice the roast thinly against the grain, arrange on a platter, and spoon the sweet-sour sauce over the meat. Serve with boiled potatoes, red cabbage, or potato dumplings.