German Sauerbraten Recipe

Cooking Directions

• STEP 1.In a large bowl, combine vinegar, water, onions, carrots, celery, and spices to make the marinade.
• STEP 2.Place the beef roast in the marinade and refrigerate for at least 3 days, turning the meat occasionally.
• STEP 3.Remove the beef from the marinade and pat it dry. Reserve the marinade for later.
• STEP 4.Heat oil in a large pot or Dutch oven and brown the beef on all sides.
• STEP 5.Pour the reserved marinade over the beef and bring it to a boil. Reduce the heat, cover, and simmer for about 3 hours or until the meat is tender.
• STEP 6.Remove the beef from the pot and let it rest for a few minutes before slicing.
• STEP 7.Strain the cooking liquid and discard the solids. Return the liquid to the pot and bring it to a simmer.
• STEP 8.In a separate bowl, mix together flour and water to make a slurry. Slowly whisk the slurry into the simmering liquid to thicken the gravy.
• STEP 9.Slice the beef and serve it with the gravy. Sauerbraten is traditionally served with red cabbage and potato dumplings.

Cooking Tips

• For the best flavor, marinate the beef for at least 3 days, but you can marinate it for up to a week.
• To make the gravy richer, you can add a splash of red wine or beef broth to the cooking liquid.
• If you don't have a large pot or Dutch oven, you can use a slow cooker for the cooking process.

Storage and Serving

• Leftover sauerbraten can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently warm the meat and gravy in a pot over low heat, adding a splash of water or broth if needed to prevent drying out.
• Serve sauerbraten with traditional German sides like red cabbage, potato dumplings, and a glass of German beer.