Classic Sauerbraten

    Classic Sauerbraten


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    Sauerbraten is one of Germany's national dishes - beef round marinated for three days and then slowly braised.

    Serves: 8 

    • 1 1/2 cups (350ml) red wine vinegar
    • 1/2 cup (125ml) dry red wine
    • 2 onions, sliced
    • 2 carrots, sliced
    • 1 bay leaf
    • 1/8 teaspoon whole allspice
    • 3 whole cloves
    • 1 tablespoon black peppercorns
    • 1 tablespoon salt
    • 2 kg beef round steak
    • 125g butter
    • 1 tablespoon vegetable oil
    • 5 tablespoons plain flour
    • 1 tablespoon white sugar
    • 2/3 cup crushed gingersnap biscuits

    Preparation:20min  ›  Cook:4hours  ›  Extra time:3days marinating  ›  Ready in:3days4hours20min 

    1. In large non-metal bowl, combine red wine vinegar, red wine, onions, carrots, bay leaf, whole allspice, whole cloves, peppercorns and salt. Place roast in marinade, cover and refrigerate 3 days, turning once daily.
    2. Remove roast from marinade; wipe dry. In a large saucepan, heat the marinade over medium-low heat. Melt 65g butter with the oil in a casserole dish over medium heat. Brown the beef on all sides, sprinkling the flour over it as you turn it. Pour heated marinade into casserole dish with the roast, cover, reduce heat to low and simmer 3 hours, until beef is tender.
    3. Pour the marinade off from the meat, skim off the fat and strain. In a large frypan over low heat, melt remaining 65g butter with sugar. Cook and stir until golden in colour. Pour in the strained marinade slowly, stirring until smooth and thickened. Sprinkle in the gingersnaps. Pour sauce over the meat in the casserole dish, return the pot to low heat and simmer 30 minutes. Serve.

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