Brandenburg Pot Roast (brandenburger Sauerbraten)
Brandenburg Pot Roast, also known as Brandenburger Sauerbraten, is a traditional German dish that features marinated beef roast cooked to perfection. The tangy and savory flavors make it a comforting and hearty meal, perfect for a cozy dinner at home.
Ingredients
- 3 lbs beef roast
- 1 cup red wine vinegar
- 1 onion, sliced
- 3 cloves garlic, minced
- 1/4 cup sugar
- 10 whole cloves
- 2 bay leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups beef broth
- 3 tbsp vegetable oil
Instructions
- In a large bowl, combine red wine vinegar, sliced onion, minced garlic, sugar, whole cloves, bay leaves, salt, and black pepper. Place the beef roast in the marinade, cover, and refrigerate for 2-3 days, turning the meat occasionally.
- After marinating, remove the beef roast from the marinade and pat dry with paper towels. Strain the marinade and reserve the liquid.
- In a Dutch oven, heat vegetable oil over medium-high heat. Sear the beef roast on all sides until browned.
- Pour the reserved marinade and beef broth over the beef roast. Bring to a boil, then reduce the heat to low, cover, and simmer for 3 hours or until the meat is tender.
- Once cooked, remove the beef roast from the pot and let it rest for 10 minutes before slicing.
- Strain the cooking liquid and serve it as a sauce alongside the sliced pot roast.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 3 hours
- Total time:
- 3 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Dutch oven Large bowl Cutting board Knife
Tools
Meat thermometer Tongs Strainer
Serving suggestions
Serving Suggestions: Serve the Brandenburg Pot Roast with traditional German potato dumplings and braised red cabbage for an authentic meal experience.
Tips & tricks
Tips: For an even more intense flavor, marinate the beef roast for up to 5 days before cooking.
Cost
$30