German Sauerbraten Pot Roast (Print-Friendly Version)

Slow-marinated beef, braised with root vegetables and served in a tangy-sweet sauce for a classic German main.

# What You’ll Need to Make This:

→ Marinade

01 - 500 ml dry red wine
02 - 250 ml red wine vinegar
03 - 250 ml cold water
04 - 1 large onion, sliced
05 - 2 carrots, peeled and sliced
06 - 2 celery stalks, sliced
07 - 5 garlic cloves, crushed
08 - 2 bay leaves
09 - 10 whole black peppercorns
10 - 5 whole cloves
11 - 1 teaspoon juniper berries (optional)
12 - 1.2 kg beef roast (top round or chuck)

→ For Cooking

13 - 2 tablespoons vegetable oil
14 - 2 tablespoons plain flour
15 - 500 ml beef stock
16 - 2 tablespoons granulated sugar
17 - 1–2 gingersnap biscuits, crumbled (optional, for thickening and flavour)

→ For Serving

18 - Egg noodles, boiled potatoes, or braised red cabbage (for accompaniment)
19 - Fresh parsley, chopped (for garnish)

# How to Prepare:

01 - In a large bowl, mix the red wine, red wine vinegar, water, sliced onion, carrots, celery, crushed garlic, bay leaves, peppercorns, cloves, and juniper berries if using. Submerge the beef roast completely in the marinade. Cover and refrigerate for 2–3 days, turning the meat occasionally for even marination.
02 - Remove the beef from the marinade and pat dry with paper towels. Strain the marinade, reserving both the liquid and the vegetables separately; discard the bay leaves and cloves. Skim any fat from the reserved liquid.
03 - Preheat the oven to 160°C. Heat vegetable oil in a Dutch oven over medium-high heat. Brown the beef on all sides, about 2–3 minutes per side, to build flavour. Remove the beef and set aside.
04 - Lower the heat to medium. Add the reserved vegetables to the pot and cook for 5–7 minutes until softened and lightly caramelised. Sprinkle with flour and stir well, cooking for a further 1–2 minutes.
05 - Gradually add the reserved marinade liquid, scraping the pot. Stir in the beef stock and sugar, and combine well. Return the seared beef to the pot so it is partially submerged. Bring to a gentle simmer.
06 - Cover with a tight-fitting lid. Transfer to the oven and cook for 2.5–3 hours, turning the beef occasionally, until fork tender. Maintain liquid level with additional stock if necessary.
07 - Lift the beef from the pot and let it rest for 10 minutes. Strain the cooking liquid, discarding solids. For extra richness, crumble in 1–2 gingersnap biscuits and simmer the sauce gently to thicken. Adjust with salt and pepper to taste.
08 - Slice the Sauerbraten thinly and arrange on a platter. Spoon the warm sauce over the slices. Serve with egg noodles, boiled potatoes, or braised red cabbage. Garnish generously with chopped fresh parsley.

# Extra Tips:

01 - For authentic results, allow the beef to marinate for the full 2–3 days and turn it daily to achieve deep, balanced flavour.
02 - Gingersnap biscuits impart traditional depth and help thicken the sauce; add them gradually to control consistency.
03 - Pairing with a dry Riesling or a robust German lager complements the dish beautifully.

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