Sauerbraten German Beef Roast (Print-Friendly Version)

Sauerbraten features marinated beef, slow-cooked until tender, served with tangy gravy and traditional sides.

# What You’ll Need to Make This:

→ Beef Roast

01 - 1.8 kg beef roast (top or bottom round)

→ Marinade

02 - 240 ml dry red wine
03 - 120 ml red wine vinegar
04 - 120 ml water, or substitute with bone broth or stock
05 - 1 large yellow onion, peeled and thinly sliced
06 - 8 whole black peppercorns, lightly crushed
07 - 4 whole juniper berries, lightly crushed
08 - 3 dried bay leaves

→ For Cooking

09 - 45 g lard, or alternative cooking fat or oil
10 - 1 large yellow onion, finely diced
11 - 2 large carrots, finely diced
12 - 1 celery rib, finely diced
13 - 16 g plain flour
14 - 60 g gingersnap cookies, very finely crushed (substitute honeycake or raisins, if desired)
15 - Salt, to taste

# How to Prepare:

01 - Evenly sprinkle salt over the beef roast. Set the beef in a non-reactive deep pan, crock, pot, or durable leak-proof bag.
02 - Combine red wine, red wine vinegar, water, sliced onion, bay leaves, crushed peppercorns, and juniper berries. Pour the marinade over the beef, ensuring at least half the roast is submerged. Add more wine if necessary. Refrigerate and marinate for 3-5 days, turning the beef 1-2 times daily.
03 - Remove beef from the marinade and pat completely dry with paper towels. Strain the marinade and reserve the liquid, discarding all solids.
04 - In a large heavy-based pot, heat the lard over medium-high heat. Sear the beef until deeply browned on all sides, approximately 15 minutes. Transfer the seared beef to a plate.
05 - Add diced onion, carrots, and celery to the rendered fat. Cook over medium heat, stirring occasionally, for 5-8 minutes until the vegetables are softened and begin to caramelize.
06 - Sprinkle flour over the sautéed vegetables and cook, stirring, for 2-3 minutes until flour is lightly golden and no longer raw.
07 - Pour in the reserved marinade liquid and add 120 ml water. Bring to a boil. Return the beef to the pot, cover tightly, and reduce heat to a low simmer. Cook gently for 2 hours or until the beef is very tender.
08 - Transfer the cooked beef to a plate and cover to keep warm. Increase heat and bring the braising liquid to a boil. Add the finely crushed gingersnap cookies, reduce to low heat, and stir frequently for about 10 minutes until sauce thickens and coats a spoon.
09 - Process the sauce using an immersion blender or pass through a fine mesh sieve to achieve a smooth, thick consistency.
10 - Carve the beef into 6 mm thick slices. Serve topped generously with the warm, velvety sauce.

# Extra Tips:

01 - Marinating the beef for a full 5 days will yield a deeper flavor and enhanced tenderness.
02 - Allow cooked sauerbraten and sauce to cool before refrigerating in an airtight container for up to 4 days.
03 - For freezing, slice cooled beef and store with sauce in freezer-safe containers for up to 3 months.
04 - To reheat, gently bring thawed portions to heat in a covered pot, oven, or microwave. Stir sauce occasionally to prevent sticking.
05 - Alternatively, after browning and assembly, sauerbraten can be braised in a preheated oven at 175°C (350°F) for 2 hours.

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