Entree: Germany – Hesse – Hessischer Sauerbraten (Marinated beef roast braised in a sweet-sour spiced gravy)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs 45 min

Additional 72 hrs

Total 73 hrs 20 min

Ingredients

- 1 boneless beef rump roast, about 3 lb (1.36 kg)
- 2 cups (475 ml) dry red wine
- 1 cup (240 ml) red wine vinegar
- 1 cup (240 ml) water
- 2 medium onions, coarsely chopped, about 10 oz (280 g)
- 2 carrots, sliced, about 6 oz (170 g)
- 4 cloves (12 g) garlic, crushed
- 3 bay leaves
- 8 juniper berries, lightly crushed
- 6 whole cloves
- 1 tsp (5 g) whole black peppercorns
- 2 tbsp (30 g) brown sugar
- 2 slices (approx. 40 g) stale gingerbread or 6 gingersnap cookies, crumbled
- 1/2 cup (120 ml) raisins (optional)
- 2 tbsp (30 g) butter for browning
- 1 tbsp (8 g) all-purpose flour for thickening or 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) cold water
- 1 tsp (6 g) kosher salt, plus more to taste

Instructions

1. In a nonreactive bowl or container, combine red wine, red wine vinegar, water, chopped onions, sliced carrots, crushed garlic, bay leaves, juniper berries, whole cloves, peppercorns, and brown sugar. Stir to dissolve sugar.
2. Place the beef roast in the marinade, cover, and refrigerate 3–4 days, turning the roast once a day so it marinates evenly.
3. After marinating, remove the roast from the liquid and pat dry with paper towels. Strain the marinade, reserving both the liquid and the solids (onions and carrots).
4. Preheat the oven to 325°F (160°C). In a heavy Dutch oven or ovenproof pot, heat butter over medium-high heat and brown the roast on all sides, about 3–4 minutes per side.
5. Add the strained marinade liquid and reserved solids to the pot with the roast. Stir in the crumbled gingerbread and raisins if using. Bring to a simmer, cover, and transfer to the oven.
6. Braise for 2½–3 hours, or until the meat is fork-tender. Turn the roast once during cooking if possible.
7. Remove the roast and keep warm. Strain the braising liquid into a saucepan, pressing solids to extract flavor; discard solids. Skim any fat from the top.
8. Bring the sauce to a simmer and thicken by whisking in the flour (or cornstarch slurry) until the gravy reaches the desired consistency. Taste and adjust seasoning with salt and a little sugar if the sauce needs balancing.
9. Slice the roast thinly across the grain and serve with the reduced gravy. Traditional accompaniments include red cabbage and potato dumplings.