Entree: Germany – Baden – Sauerbraten (Marinated beef pot roast braised in a spiced sweet and sour gravy)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 3 hrs

Additional 72 hrs

Total 76 hrs

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 lb (1.36 kg) beef roast (rump, bottom round, or brisket)
- 2 cups (480 ml) dry red wine
- 1 cup (240 ml) red wine vinegar
- 1 cup (240 ml) water
- 1 cup (240 g) onions, coarsely chopped (about 2 medium)
- 1/2 cup (60 g) carrots, chopped
- 1/2 cup (60 g) celery, chopped
- 3 cloves (5/16 oz (9 g)) garlic, crushed
- 2 bay leaves
- 1 tbsp (15 ml) whole black peppercorns
- 1 tsp (2 g) whole cloves or 6 whole cloves
- 1 tsp (2 g) juniper berries, lightly crushed (optional but traditional)
- 1 tbsp (12 g) sugar
- 1 tbsp (15 g) kosher salt
- 2 tbsp (30 ml) vegetable oil or lard for searing
- 2 cups (480 ml) beef broth
- 6 gingersnap cookies, crushed (about 1 1/4 cups (150 g) crushed) for thickening and flavor
- 2 tbsp (30 g) unsalted butter (optional for finishing)
- Salt and freshly ground black pepper to taste

Show original ingredient measurements

- 3 lb (1.36 kg) beef roast (rump, bottom round, or brisket)
- 2 cups (480 ml) dry red wine
- 1 cup (240 ml) red wine vinegar
- 1 cup (240 ml) water
- 1 cup (240 g) onions, coarsely chopped (about 2 medium)
- 1/2 cup (60 g) carrots, chopped
- 1/2 cup (60 g) celery, chopped
- 3 cloves (9 g) garlic, crushed
- 2 bay leaves
- 1 tbsp (15 ml) whole black peppercorns
- 1 tsp (2 g) whole cloves or 6 whole cloves
- 1 tsp (2 g) juniper berries, lightly crushed (optional but traditional)
- 1 tbsp (12 g) sugar
- 1 tbsp (15 g) kosher salt
- 2 tbsp (30 ml) vegetable oil or lard for searing
- 2 cups (480 ml) beef broth
- 6 gingersnap cookies, crushed (about 1 1/4 cups / 150 g crushed) for thickening and flavor
- 2 tbsp (30 g) unsalted butter (optional for finishing)
- Salt and freshly ground black pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a nonreactive bowl or large container combine red wine, red wine vinegar, water, chopped onions, carrots, celery, garlic, bay leaves, peppercorns, cloves, juniper berries, sugar, and 1 tbsp (15 ml) kosher salt. Stir to dissolve salt and sugar.
2. Place the beef roast in the marinade so it is fully submerged. Cover and refrigerate for 3 to 5 days, turning the roast at least once daily to ensure even marination.
3. When ready to cook, remove the roast from the marinade and pat dry with paper towels. Strain the marinade, reserving the liquid and solids separately; discard the bay leaves and large bay fragments.
4. Heat 2 tbsp (30 ml) vegetable oil in a heavy Dutch oven over medium-high heat. Brown the roast on all sides until deeply caramelized, about 3–4 minutes per side. Remove the roast and set aside.
5. Add the strained marinade solids (onions, carrots, celery) to the pot and sauté until lightly browned, about 5 minutes. Pour in the reserved marinade liquid and 2 cups (480 ml) beef broth, scraping up browned bits.
6. Return the roast to the pot, bring to a 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 to a cutting board and keep warm. Strain the braising liquid into a saucepan, pressing solids to extract flavor; discard solids. Skim excess fat from the liquid.
8. Bring the strained sauce to a gentle simmer and whisk in the crushed gingersnap cookies a little at a time until the gravy reaches a smooth, slightly thickened consistency. Simmer 5–10 minutes to meld flavors. Finish with 2 tbsp (30 g) butter if desired and adjust seasoning with salt and pepper.
9. Slice the roast across the grain and serve with the warm gingersnap gravy spooned over the meat. Traditional accompaniments include red cabbage and potato dumplings or boiled potatoes.

1. In a nonreactive bowl or large container combine red wine, red wine vinegar, water, chopped onions, carrots, celery, garlic, bay leaves, peppercorns, cloves, juniper berries, sugar, and 1 tbsp kosher salt. Stir to dissolve salt and sugar.
2. Place the beef roast in the marinade so it is fully submerged. Cover and refrigerate for 3 to 5 days, turning the roast at least once daily to ensure even marination.
3. When ready to cook, remove the roast from the marinade and pat dry with paper towels. Strain the marinade, reserving the liquid and solids separately; discard the bay leaves and large bay fragments.
4. Heat 2 tbsp (30 ml) vegetable oil in a heavy Dutch oven over medium-high heat. Brown the roast on all sides until deeply caramelized, about 3–4 minutes per side. Remove the roast and set aside.
5. Add the strained marinade solids (onions, carrots, celery) to the pot and sauté until lightly browned, about 5 minutes. Pour in the reserved marinade liquid and 2 cups (480 ml) beef broth, scraping up browned bits.
6. Return the roast to the pot, bring to a 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 to a cutting board and keep warm. Strain the braising liquid into a saucepan, pressing solids to extract flavor; discard solids. Skim excess fat from the liquid.
8. Bring the strained sauce to a gentle simmer and whisk in the crushed gingersnap cookies a little at a time until the gravy reaches a smooth, slightly thickened consistency. Simmer 5–10 minutes to meld flavors. Finish with 2 tbsp (30 g) butter if desired and adjust seasoning with salt and pepper.
9. Slice the roast across the grain and serve with the warm gingersnap gravy spooned over the meat. Traditional accompaniments include red cabbage and potato dumplings or boiled potatoes.