Sauerbraten (sauerbraten)
Sauerbraten is a traditional German pot roast that is marinated in a mixture of vinegar, water, and spices for several days before being slow-cooked to perfection. The result is a tender and flavorful dish that is perfect for a hearty meal.
Ingredients
- 3 lb beef roast
- 1 cup red wine vinegar
- 1 cup water
- 1 onion, chopped
- 2 cloves garlic, minced
- 10 whole cloves
- 2 bay leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup vegetable oil
Instructions
- In a large bowl, combine the red wine vinegar, water, chopped onion, minced garlic, 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 to ensure even marination.
- After marinating, remove the beef from the marinade and pat dry with paper towels.
- Heat the vegetable oil in a large pot over medium-high heat and brown the beef on all sides.
- Pour the marinade over the beef, cover, and simmer on low heat for 3 hours, or until the meat is tender.
- Once cooked, remove the beef from the pot and slice it thinly.
- Strain the cooking liquid to remove the solids and serve the sliced beef with the strained sauce.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 3 hours
- Total time:
- Total time: 3 days (including marinating time)
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Large bowl Cover for marinating Refrigerator Large pot Cover for pot Knife Cutting board Paper towels Strainer
Tools
Refrigerator Stove
Serving suggestions
Sauerbraten is traditionally served with potato dumplings or mashed potatoes and red cabbage.
Tips & tricks
For best results, be sure to marinate the beef for at least 2 days to allow the flavors to fully develop.
Cost
$25