Ingredients
For the Marinade:
2 cups red wine vinegar
1 cup water
1 onion, sliced
2 carrots, sliced
2 celery stalks, sliced
4 cloves garlic, minced
1 tsp whole black peppercorns
4-5 whole cloves
1 bay leaf
1 tbsp sugar
Salt to taste
For the Roast:
3-4 lbs beef roast (such as chuck or round)
2 tbsp vegetable oil
2 cups beef broth
1 tbsp mustard (optional)
1-2 tbsp cornstarch (for thickening)
To Serve:
Cooked red cabbage
Potato dumplings or mashed potatoes
Execution
Marinate the Meat
In a large bowl, combine red wine vinegar, water, onion, carrots, celery, garlic, peppercorns, cloves, bay leaf, sugar, and salt. Place the beef roast in a resealable plastic bag or a non-metallic container and pour the marinade over it. Seal and refrigerate for 2-3 days, turning the roast occasionally to ensure even marinating.
Brown the Roast
Remove the roast from the marinade and pat it dry with paper towels. Strain the marinade and set the vegetables aside. In a large Dutch oven or heavy pot, heat vegetable oil over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side.
Cook the Sauerbraten
Add the reserved marinade and strained vegetables to the pot with the browned roast. Pour in the beef broth and bring the mixture to a simmer. Cover the pot and reduce the heat to low, cooking for about 2.5 to 3 hours, or until the meat is tender and easily shredded with a fork.
Thicken the Sauce
Once the roast is cooked, remove it from the pot and let it rest for 10 minutes before slicing. Meanwhile, strain the cooking liquid into a saucepan, discarding the vegetables and spices. Bring the liquid to a boil and whisk in cornstarch mixed with a bit of water to thicken the sauce to your desired consistency.
Serve
Slice the Sauerbraten and serve it with the thickened sauce poured over the top. Pair with cooked red cabbage and potato dumplings or mashed potatoes for a complete meal.
Additional tips
- Marinade Options: You can customize the marinade by adding herbs like thyme or rosemary for extra flavor.
- Different Meats: While beef is traditional, you can also use pork or venison for a different take on Sauerbraten.
- Leftover Use: Leftover Sauerbraten can be shredded and used in sandwiches or tacos for a delicious twist.
- Make-Ahead: This dish tastes even better the next day, making it perfect for meal prep or serving to guests.
