Sauerbraten
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The Tale of Sauerbraten
Story updated
Sauerbraten, pot roast marinated for days in vinegar or wine before slow braising, has old roots as a way to tenderize and preserve tougher cuts of meat before refrigeration. Regional versions vary widely across Germany, from the Rhineland to Saxony, and while legends tie it to figures like Julius Caesar or Charlemagne, its documented history points to a more ordinary medieval origin.
Ingredients
Scale:· 6 servings
- 3 lbs beef rump roast
- 2 cups red wine vinegar
- 2 cups water
- 1 onion, sliced
- 1 carrot, sliced
- 8 juniper berries
- 6 whole cloves
- 3 bay leaves
- 1/4 cup vegetable oil
- 1/3 cup crushed gingersnap cookies
- 2 tbsp sugar
Instructions
- 1Combine vinegar, water, onion, carrot, juniper, cloves, and bay leaves, and marinate the beef in this mixture 3-5 days in the fridge, turning daily.
- 2Remove beef, pat dry, and reserve the marinade.
- 3Sear beef on all sides in oil in a Dutch oven, then remove.
- 4Strain marinade vegetables into the pot and sauté briefly, then add strained marinade liquid.
- 5Return beef to the pot, cover, and braise 2.5-3 hours until fork-tender.
- 6Remove beef and stir gingersnap crumbs and sugar into the liquid to thicken the gravy.
- 7Slice beef and serve with the sweet-and-sour gravy.
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