Recipe for cooking sauerbraten

Recipes from Germany and Austria :: German and Austrian Main Dish Meats

Posted by Darlene at recipegoldmine.com 2/17/2002 4:12 pm

This classic German braised dish is made with beef roast marinated in wine vinegar and studded with onions, bay leaves, peppercorns, and juniper berries, then bathed in a sauce thickened by gingersnaps and lightened with sour cream. Serve with noodles or spaetzle.

Yield: 6 servings

1 c. red wine vinegar
1 c. red wine
2 1/2 (two and a half) c. onion, chopped
3 bay leaves
6 juniper berries, crushed
1 boneless beef pot roast, rolled and tied
Sea salt to taste
Black pepper, freshly ground
1 1/2 (one and one-half) c. carrots
1 1/2 (one and one-half) c. celery
1/8 tsp. ginger, minced
2 Tbsp. flour
1/2 c. beef stock
1/2 c. gingerbread cookies, crushed
3/4 c. sour cream
1 tsp. black pepper, whole

Combine vinegar, wine, 1 c. onion, 2 bay leaves, peppercorns, and juniper berries in a saucepan and let it come to a boil. Let cool. Dress the roast with the mixture and marinate in the refrigerator overnight, turning periodically.

Remove meat from the marinade, pat dry, and season with salt and pepper. Strain marinade and reserve, discarding solids. Heat oil over med. heat in a large, heavy pot with a tight-fitting lid. Brown meat on every side. Remove meat from pan and pour out all but about 2 Tbsp. of fat. Add remaining onions, carrots, celery, and ginger. Cook until soft, about 10 mins. Add flour and cook about 4 mins. until it begins to color.

Add reserved marinade, stock, and remaining bay leaf. Bring to a simmer and stir to scrape off browned bits from the bottom of the pan. Return the roast to the pan, cover, and cook in a 325 degree F oven until fork-tender, about 2 1/2 hours.

Remove meat from pan when done and keep warm. Skim the surface fat and reduce the liquid over high heat to about 3 c.. Stir in crushed cookies until sauce thickens. Remove from heat and stir in sour cream and currant jam.