Serves:
6
Preparation
time: 30 minutes
Marinating
time: 3–5 days
Cooking time: 3 hours
Ingredients
For the marinade:
·
1.5
kg (3.3 lbs) roast beef (rump, chuck or brisket)
·
500
ml (2 cups) red wine
·
500
ml (2 cups) water
·
125
ml (½ cup) red wine vinegar
·
1
onion, cut
·
1
carrot, cut
·
2
celery slides, cut
·
2
cloves garlic, smash
·
2
laurel leaves
·
10
black peppercorns
·
5
Juniper berries (optional)
·
5
whole cloves
For cooking:
·
2
tablespoons of vegetable oil or butter
·
1
onion, finely chopped
·
2
tablespoons of flour
·
500
ml beef broth (2 cups)
· 2–3
gingerbread biscuits or gingersnaps, crumbled (optional, for thickening and
taste)
Instructions
Prepare
the marinade:
Combine in a large non
-reactive container red wine, water, red wine vinegar, cut onion, carrots,
celery, garlic, laurel leaves, pepper men, juniper berries and cloves. Immerse
yourself in the marinade to make the beef roast to ensure that it is completely
covered. Cover the container and cool it up for 3 to 5 days to turn the roast
daily to ensure even marination.
Fry
the meat:
Remove the beef from the
marinade and dab it dry with paper towels. Strain the marinade, reserve the
liquid and throw away the solids. Heat the vegetable oil or butter in a large
saucepan or a Dutch oven over medium heat. Fry the beef from all sides until
they are browned. Remove and set aside.
Build
the base:
Fry the chopped onion to golden
brown in the same pot. Stir in the flour and cook for 1–2 minutes to form a
roux.
Cooking
Sauerbraten:
Gradually put the tense
marinade and the beef broth in the pot to combine. Let simmer. Bring the beef
back into the pot. Cover 2.5–3 hours over low heat and until the meat is
tender. Alternatively, bake in a preheated oven at 160 ° C (325 ° F) for the
same duration.
Thicken
the sauce:
Remove the beef and keep it
warm. If desired, crumble the gingerbread biscuits or gingersnaps into the
sauce and simmer until they are thickened. Set the spices with salt and pepper.
Surcharge:
Cut the sour fries and serve with the rich sauce. Combine with traditional sides such as potato dumplings, spaetzle or red cabbage.
Tips:
Sauerbraten is best when it is
marinated for longer, as this improves its delicate texture and complex taste. The
remnants taste even better the next day if the flavors continue to merge.
Enjoy this classic German dish, a delicious combination of lively and hearty aromas!
