Sauerbraten

Ingredients

Preparation

1. 1

   Prepare the marinade

   Pour the red wine, vinegar and water into a large saucepan. Add the onions, carrots, celery, bay leaves, juniper berries, peppercorns and cloves. Bring to a gentle boil for five minutes, then remove from the heat and allow to cool completely.

2. 2

   Marinate the meat

   Place the roast in a deep, non-reactive container. Pour the cold marinade and vegetables over the meat. The roast should be almost completely submerged. Cover tightly and refrigerate.

3. 3

   Marinate for several days

   Leave the meat to marinate in the refrigerator for three to five days. Turn it once or twice each day with clean utensils so every side remains in contact with the marinade.

4. 4

   Drain and dry the roast

   Remove the roast from the marinade and pat it very thoroughly dry. Strain the marinade, keeping the liquid and vegetables separate. Remove the whole spices if a smoother sauce is desired.

5. 5

   Sear the meat

   Season the roast lightly with salt and pepper. Heat the oil in a large heavy casserole over medium-high heat. Brown the meat on all sides for ten to twelve minutes in total, then set it aside.

6. 6

   Cook the vegetables

   Add the reserved marinade vegetables to the casserole. Cook for eight to ten minutes, stirring regularly, until lightly browned and some of their moisture has evaporated.

7. 7

   Add the tomato paste

   Stir the tomato paste into the vegetables and cook for two minutes while stirring. It should darken slightly without burning.

8. 8

   Assemble the braise

   Pour about 600 millilitres of strained marinade into the casserole and scrape up the browned bits. Add the hot stock, then return the roast. The liquid should reach about two-thirds of the way up the meat.

9. 9

   Braise slowly

   Bring to a very gentle simmer, cover and cook for about three hours over very low heat or in a preheated 160°C oven. Turn the roast every forty-five minutes. The meat is ready when a knife slides in easily.

10. 10

    Rest the meat

    Remove the roast from the casserole, cover loosely with foil and rest for fifteen to twenty minutes. This makes slicing easier and limits the loss of juices.

11. 11

    Prepare the sauce

    Remove the bay leaves and any remaining whole spices. Blend the liquid and vegetables until smooth, then strain if desired. Return the sauce to the casserole and add the gingerbread, brown sugar and optional redcurrant jelly.

12. 12

    Reduce and balance the sauce

    Simmer the sauce uncovered for ten to fifteen minutes, until it coats the back of a spoon. Add a little sugar if too acidic or a small amount of vinegar if too sweet. Adjust the salt and pepper.

13. 13

    Slice and serve

    Slice the roast across the grain into portions about one centimetre thick. Return the slices to the sauce for a few minutes to reheat without boiling. Serve with potato dumplings, spaetzle or braised red cabbage.

Tips & tricks

• Choose a beef cut suited to braising, such as chuck, shoulder or bottom round.
• Use a non-reactive glass, ceramic or stainless-steel container for the marinade.
• Turn the meat once or twice a day so it marinates evenly.
• Marinate for at least three days and up to five days for a deeper flavour.
• Pat the meat thoroughly dry before searing to obtain a deep brown crust.
• Strain the marinade before cooking and keep the vegetables and liquid separate.
• Maintain a very gentle simmer during braising to prevent the meat from becoming tough.
• Let the roast rest before slicing so it retains its juices.
• Add the gingerbread gradually because the sauce continues to thicken as it reduces.
• Preparing the dish one day ahead allows the flavours to develop further.

Variations

• Replace part of the red wine with dark beer for a maltier flavour.
• Add raisins to the sauce to strengthen the sweet-and-sour contrast.
• Use speculoos biscuits instead of gingerbread to thicken the sauce.
• Add a spoonful of redcurrant jelly for a fruitier sauce.
• Prepare the dish with pork or game according to regional traditions.
• Replace the beef stock with veal stock for a milder sauce.

Storage

Cooked Sauerbraten keeps for up to three days in the refrigerator in an airtight container, preferably with the meat covered in sauce. Cool it promptly before refrigerating. Reheat gently, covered, over low heat or in a 160°C oven with some sauce. It can be frozen for up to three months, sliced and covered with sauce. Raw meat in the marinade must remain refrigerated between 0 and 4°C at all times.

Nutrition facts(per serving)

What to serve with this recipe?

• Spaetzle
• Braised red cabbage
• German dark beer
• Potato dumplings

Frequently asked questions