Preparation time: 7 days (for marinating)
Cooking time: ~3+ hours
Total time: ~7 days and 3 hours
Servings: 8-10
Sauerbraten is a classic German pot roast traditionally prepared with beef. The recipe involves a week-long marination process, resulting in a rich and flavorful dish. The use of aromatic vegetables, spices, and a combination of red wine and vinegar make for a unique marinade, while the finishing touch of a honey bread sauce adds a layer of complexity.
¶ Ingredients
¶ Meat
- 2 kg Beef
¶ Marinade
- 1 small Celery Root
- 2 large Carrots
- 3-4 Onions
- 3-4 Garlic Cloves
- 3-4 Cloves
- 3-4 Bay Leaves
- 16 Peppercorns
- 8 Juniper Berries
- Salt
- Sugar
- 700 ml Red Wine
- 350 ml Red Wine Vinegar
¶ Roast
- 3-4 tbsp Oil
- 3-4 Onions
- 3-4 tbsp Honey
- 350 ml Beef Stock
¶ Sauce
- 200 g Honey Bread
- 7 tbsp Raisins
¶ Preparation Steps (Marinating, Fermenting)
- Peel and chop the root vegetables.
- Quarter the onions (with the skin).
- Coarsely chop the garlic cloves.
- Mix all marinade ingredients, season with salt and sugar.
- Place the beef in a sealed container (ideally, a vacuum-sealed bag) with the marinade and refrigerate for one week.
¶ Roasting Steps
- Remove meat from marinade, drain, and let it sit until surface color changes.
- Sear the beef on all sides in a heavy pan to form a thick crust.
- Remove meat and sauté onions in the same pan.
- Place beef back in the pan, add onions.
- Strain the marinade and add to the pan.
- Bring to a boil, then simmer until meat is tender (min 3 hours).
¶ Sauce Steps
- Simmer the cooking liquid.
- Crumble the honey bread into the liquid and let it dissolve.
- Blend the sauce with a hand blender.
¶ Serving Suggestions
Sauerbraten can be served hot, ideally after cooling and slicing. The meat will be tender and the sauce rich and complex.
¶ Additional Tips
- You may need to add water during cooking if the liquid reduces too much.
- The dish can be served with potato dumplings, red cabbage, or boiled potatoes.