Sauerbraten German Marinated Beef (Print-Friendly Version)

German marinated beef, slow-braised for tenderness with robust spices and a velvety brown gravy.

# What You’ll Need to Make This:

→ Marinade

01 - 1 large onion, chopped
02 - 2 medium carrots, chopped
03 - 1 large leek, chopped
04 - 360 ml red wine vinegar
05 - 750 ml dry red wine
06 - 240 ml low-sodium beef stock
07 - 2 tablespoons granulated sugar
08 - 60 ml golden raisins
09 - 3 large bay leaves
10 - 10 whole juniper berries
11 - 8 whole cloves
12 - 1 tablespoon Diamond Crystal Kosher salt
13 - 1 teaspoon black pepper

→ Beef and Cooking

14 - 1.6 kg rump roast
15 - 60 g all-purpose flour, for dredging
16 - Salt and pepper, to taste
17 - 60 ml lard or vegetable oil
18 - 8 gingersnap cookies, crushed
19 - 60 ml golden raisins (optional)

# How to Prepare:

01 - Combine the onion, carrots, leek, red wine vinegar, dry red wine, beef stock, granulated sugar, golden raisins, bay leaves, juniper berries, cloves, kosher salt, and black pepper in a pot. Bring to a boil over medium-high heat, then reduce to a simmer for 10 minutes. Remove from heat and allow to cool completely.
02 - Place the rump roast in the cooled marinade, ensuring it is fully submerged. Cover and refrigerate for at least 4 days, turning the meat every 12 hours for even marination.
03 - Preheat the oven to 150°C. Remove the beef from the marinade, pat dry with paper towels, and reserve the marinade. Season the beef on all sides with salt and pepper, then dredge in flour and shake off the excess.
04 - Heat 3 tablespoons of lard or vegetable oil in a Dutch oven over medium heat. Brown the beef on all sides for about 10–15 minutes. Remove excess fat if needed.
05 - Return the reserved marinade to the pot with the beef and bring to a gentle simmer. Cover with a tight-fitting lid and transfer to the preheated oven. Braise for 3 hours, checking for tenderness with a knife. If not tender, cover and cook for an additional 45 minutes before checking again.
06 - When the beef is tender, transfer it to a platter and tent with foil. Strain the solids from the cooking liquid. Return the liquid to the pot, set over medium heat, and whisk in the crushed gingersnap cookies. Add optional raisins and simmer for 10 minutes, stirring occasionally. Adjust seasoning with salt and pepper if necessary. If a thicker consistency is desired, whisk in a cornstarch slurry.
07 - Slice the meat against the grain using a sharp knife, arrange on a serving platter, and pour the sauce over the slices. Serve remaining sauce on the side.

# Extra Tips:

01 - For optimal flavor and tenderness, marinate the beef for a minimum of 4 days; marinating for up to 7 days is traditional.
02 - Sauerbraten is typically served sliced, but using a chuck roast will yield a more tender, shred-style result.
03 - Adjust gravy thickness to preference by adding a cornstarch slurry.
04 - Leftover Sauerbraten can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

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