← Back to Search Results
braising German
Sauerbraten

Photo by:
Comments: 0
 

Recipe

This pot roast, with its richly spiced sauce, is especially tender thanks to a combination of long marinating and slow cooking. Good with potato dumplings and green vegetables.

Yield: Makes 4–6 servings
Prep time: 30 Mins, Plus Marinating
Cooking time: 2–2¼ Hrs

Ingredients

For the marinade:

  • 2 cups hearty red wine
  • 2/3 cup red wine vinegar
  • 2 onions, thinly sliced
  • 1 tbsp light brown sugar
  • ½ tsp freshly grated nutmeg
  • 4 whole allspice berries, lightly crushed
  • 4 black peppercorns, lightly crushed
  • 2 bay leaves, crumbled
  • ½ tsp salt

  • 2 1/4 lb (1kg) beef chuck or round roast
  • 2 tbsp vegetable oil
  • 1 onion, sliced
  • 1 celery stalk, chopped
  • 1 tbsp all purpose flour
  • 1/3 cup crushed gingersnap cookies

Directions

1. Bring the wine, vinegar, 2/3 cup water, onions, sugar, nutmeg, allspice, peppercorns, bay leaves, and salt to a boil in a saucepan. Let cool completely.

2. Place the beef in a bowl and pour in the cooled marinade. Cover with plastic wrap and refrigerate, turning the meat over every 8 hours or so, for 2–3 days.

3. Preheat the oven to 350°F (180°C). Lift the beef from the marinade, drain well, then pat dry with paper towels. Strain the marinade into a bowl, discarding the spices.

4. Heat the oil in a large flameproof casserole over medium-high heat. Add the beef and cook about 10 minutes, until browned on all sides. Transfer to a plate. Add the onion and celery to the casserole and cook, stirring constantly, for about 5 minutes, until beginning to brown. Sprinkle in the flour and stir for 1 minute. Stir in 2 cups of the reserved marinade and bring to a boil, stirring often.

5. Return the beef to the casserole and baste with the liquid. Cover tightly. Bake for about 2¼ hours, or until very tender.

6. Transfer the beef to a serving platter and tent with aluminum foil. Strain the cooking liquid into another saucepan, bring to a boil, and cook until reduced to about 1¼ cups. Whisk in the gingersnaps and cook, whisking often, until the sauce is smooth and lightly thickened. Season with salt and pepper. Slice the beef crosswise, spread the slices on the platter, and spoon some of the sauce over. Serve hot, with the rest of the sauce passed on the side.

Notes

Prepare ahead: The beef should be marinated for at least 2 days before cooking.

Leftovers can be thinly sliced and piled into rustic bread with braised red cabbage and a little spicy mustard.

Freezing Information: Freeze for up to 2 months.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings.

641kcal (32%)
69mg (7%)
4mg (7%)
1mcg RAE (0%)
770mg
59mg
35g
8g
2g
25g
112mg (37%)
436mg (18%)
13g (66%)
37g (57%)
5mg (26%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

cook-with-jamie Cook with Jamie
by Jamie Oliver
martin-yans-china Martin Yan's China
by Martin Yan
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
living-raw-food Living Raw Food
by Sarma Melngailis
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
american-masala American Masala
by Suvir Saran
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
raos-cookbook Rao's Cookbook
by Frank Pellegrino
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?