German Sauerbraten Recipe

Sauerbraten is a flavorful and tender pot roast, marinated in a tangy mixture of vinegar, wine, and spices. It’s a beloved dish in Germany, often served with red cabbage and potato dumplings.

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Ingredients

For the marinade:

• 1 cup red wine vinegar
• 1 cup dry red wine
• 1 cup water
• 1 onion, sliced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, crushed
• 10 whole peppercorns
• 6 juniper berries (optional)
• 3 bay leaves
• 2 tablespoons sugar
• 1 tablespoon salt

For the roast:

• 3-4 lbs beef roast (rump or chuck)
• 2 tablespoons vegetable oil
• 1/4 cup flour
• 1/2 cup crushed gingersnap cookies (for thickening)
• Salt and pepper to taste

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Step-by-Step Instructions

1. Prepare the Marinade

• In a large pot, combine red wine vinegar, red wine, water, onion, carrots, celery, garlic, peppercorns, juniper berries, bay leaves, sugar, and salt.
• Bring the mixture to a boil, then let it cool completely.

Show a photo of the marinade ingredients in a pot, ready to boil.

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2. Marinate the Meat

• Place the beef roast in a large glass or ceramic dish.
• Pour the cooled marinade over the meat, ensuring it’s fully submerged.
• Cover and refrigerate for 3-5 days, turning the meat once a day.

Display a photo of the meat in the marinade, covered and ready to refrigerate.

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3. Sear the Meat

• Remove the meat from the marinade and pat it dry with paper towels. Reserve the marinade.
• Heat vegetable oil in a large Dutch oven or pot over medium-high heat.
• Sear the meat on all sides until browned (about 3-4 minutes per side).

Include a sizzling shot of the meat browning in the pot.

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4. Cook the Roast

• Add the reserved marinade (including vegetables) to the pot with the meat.
• Bring to a boil, then reduce the heat to low. Cover and simmer for 2.5-3 hours, or until the meat is tender.

Show the pot simmering with steam rising, and the meat partially submerged in the liquid.

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5. Thicken the Sauce

• Remove the meat from the pot and let it rest.
• Strain the cooking liquid into a separate pot, discarding the vegetables.
• Whisk in crushed gingersnap cookies and flour until the sauce thickens. Season with salt and pepper.

Highlight the sauce being strained and thickened in a pot.

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6. Serve

• Slice the Sauerbraten and serve it with the thickened sauce.
• Traditional sides include red cabbage and potato dumplings.

Visual Tip: Show a beautifully plated dish with sliced Sauerbraten, sauce drizzled over it, and colorful sides.

Sauerbraten is often enjoyed during German holidays and family gatherings, making it a dish full of tradition and warmth.