Entree: Germany – Franconia – Fränkischer Sauerbraten (Marinated German pot roast braised in a sweet-and-sour spiced gravy)

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 2 hrs 45 min

Additional 48 hrs

Total 51 hrs

Ingredients

- 3.5 lb (1.6 kg) beef rump or chuck roast
- 1 1/2 tsp (8 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 1 1/2 cups (360 ml) red wine vinegar
- 1 1/2 cups (360 ml) dry red wine
- 1 cup (240 ml) beef stock
- 2 large onions, sliced (about 12 oz / 340 g)
- 2 medium carrots, chopped (about 6 oz / 170 g)
- 2 stalks celery, chopped (about 3 oz / 85 g)
- 6 whole cloves
- 8 whole allspice berries
- 6 juniper berries, lightly crushed
- 3 bay leaves
- 1 tsp (5 g) whole black peppercorns
- 2 tbsp (25 g) brown sugar
- 1/4 cup (40 g) raisins (optional)
- 6 gingersnap cookies, crushed (about 2 oz / 55 g) or 3 tbsp (45 g) finely ground lebkuchen
- 1 tbsp (8 g) all-purpose flour (optional, for thickening)
- 2 tbsp (30 ml) red currant jelly or 1 tbsp (15 ml) honey (optional, to balance acidity)
- Fresh parsley, chopped, for garnish

Instructions

1. Trim excess fat from the beef roast and season all over with salt and pepper. In a large nonreactive bowl or container, combine red wine vinegar, red wine, beef stock, sliced onions, carrots, celery, cloves, allspice, juniper berries, bay leaves, peppercorns, and brown sugar. Add the roast, cover, and refrigerate for 48–72 hours, turning once or twice.
2. Remove roast from marinade and pat dry, reserving the marinade solids and liquid. Strain the marinade liquid into a saucepan and bring to a simmer; skim and discard any foam. Reduce by one-quarter, then taste and adjust sweetness with red currant jelly or honey if desired.
3. Preheat oven to 325°F (160°C). Heat vegetable oil and butter in a heavy Dutch oven over medium-high heat. Sear the roast on all sides until well-browned, 3–4 minutes per side. Remove roast and set aside.
4. Sauté the reserved strained onion/carrot/celery solids in the Dutch oven for 4–5 minutes, then pour in the reduced marinade. Return the roast to the pot, bring to a simmer, cover, and transfer to the oven.
5. Braise roast for 2½–3 hours, or until fork-tender, turning the roast once halfway through cooking. If liquid drops very low, add up to 1/2 cup (120 ml) beef stock.
6. Remove roast to a cutting board and keep warm. Strain cooking liquid into a saucepan, pressing solids to extract flavor. Bring to a simmer and whisk in crushed gingersnaps (and 1 tbsp flour if a thicker gravy is desired). Simmer until glossy and thickened, adjust seasoning with salt and pepper, and stir in raisins if using.
7. Slice the roast across the grain and serve with the gingersnap-spiced gravy spooned over. Garnish with chopped parsley.