Entree: Germany – Rhineland – Rheinischer Sauerbraten (Marinated pot roast braised in a characteristic sweet-sour spiced sauce typical of the Rhineland)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 3 hrs

Additional 72 hrs

Total 75 hrs

Ingredients

- 3 lb (1.4 kg) beef roast (rump, silverside, or topside)
- Marinade:
  - 1 cup (240 ml) red wine
  - 1 cup (240 ml) red wine vinegar
  - 2 cups (480 ml) water
  - 1 medium onion, sliced, approx. 6 oz (170 g)
  - 1 medium carrot, sliced, approx. 3 oz (85 g)
  - 1 stalk celery, sliced, approx. 1 oz (30 g)
  - 8 whole juniper berries
  - 6 whole cloves
  - 6 whole allspice berries
  - 1 tsp (5 g) black peppercorns
  - 2 bay leaves
  - 1 tbsp (12 g) brown sugar
  - 1 tsp (5 g) kosher salt
- 2 tbsp (30 ml) vegetable oil for browning
- 2 tbsp (30 g) butter
- 2 cups (480 ml) beef stock for braising (additional as needed)
- 4 oz (115 g) gingersnap cookies or gingerbread, crushed to a powder
- 1/2 cup (75 g) raisins
- 2 tbsp (30 g) red currant jelly or 2 tbsp (30 g) brown sugar, to taste
- 2 tbsp (30 ml) red wine vinegar, to adjust sauce acidity
- Salt and freshly ground black pepper to taste

Instructions

1. Combine all marinade ingredients in a nonreactive container, add the beef roast, cover, and refrigerate for 3–5 days, turning the roast once a day so it marinates evenly.
2. Remove the roast from the marinade and strain the liquid, reserving both the liquid and the solids. Pat the meat dry and reserve the solids for later.
3. Heat oil and 1 tbsp (15 g) butter in a large Dutch oven over medium-high heat. Brown the roast on all sides, then remove and set aside.
4. Add the strained marinade liquid and beef stock to the pot, scraping up browned bits. Return the roast to the pot along with the reserved solids. Bring to a simmer, cover, and braise gently for 2.5–3 hours until fork-tender, adding more stock if necessary.
5. Remove the roast and keep warm. Strain the cooking liquid into a saucepan, bring to a simmer and reduce to concentrate flavor. Whisk in crushed gingersnaps until the sauce thickens and smooths.
6. Stir in raisins and red currant jelly or brown sugar, adjust acidity with 2 tbsp (30 ml) red wine vinegar, and season with salt and pepper to taste. Return sliced roast to the sauce to warm through and serve.