Ingredients:
- 3 lbs (1.4 kg) beef roast (rump or chuck)
- 2 cups red wine vinegar
- 1 cup red wine
- 1 large onion (sliced)
- 2 bay leaves
- 10 whole black peppercorns
- 10 whole cloves
- 1 tbsp sugar
- 1/2 tsp salt
- 3-4 juniper berries (optional)
- 2 tbsp oil (for browning the meat)
- 2 tbsp flour (for thickening the gravy)
- 2 tbsp gingersnap cookies (crumbled, optional for a sweeter sauce)
- 2 tbsp butter
- Fresh parsley for garnish
For the Sides:
- Rotkohl (Red Cabbage)
- Kartoffelklöße (Potato Dumplings)
Instructions:
- Marinate the beef:
- In a large bowl or container, combine red wine vinegar, red wine, onion, bay leaves, peppercorns, cloves, juniper berries, sugar, and salt. Place the beef in this marinade, cover, and refrigerate for at least 3 days (up to 5 days), turning occasionally.
- Sear the beef:
- Remove the beef from the marinade (but reserve the marinade for later use). Pat the beef dry. Heat oil in a large pot over medium-high heat and sear the beef on all sides until browned. Set aside.
- Simmer the roast:
- Pour the marinade into the pot with the beef. Bring to a boil, then reduce the heat and simmer, covered, for 2.5 to 3 hours, or until the meat is tender.
- Make the gravy:
- Once the beef is done, remove it from the pot. Strain the marinade to remove the spices and onions, then return it to the pot. Add butter and flour, stirring constantly, to thicken the sauce. Add gingersnap cookies for a richer flavor if desired. Simmer for a few more minutes.
- Serve:
- Slice the Sauerbraten and serve it with the rich gravy. Pair it with traditional German sides like red cabbage and potato dumplings. Garnish with fresh parsley.
Enjoy this hearty, flavorful German classic!
