Sauerbraten – Classic from the Rhineland
by Tavolino
A traditional Rhenish pot roast that becomes exceptionally tender and flavorful through a multi-day marinade in red wine and vinegar. Served with a rich, thickened sauce, it is a festive winter dish.
Ingredients
- Red wine 250 ml
- Water 250 ml
- Red wine vinegar 125 ml
- Onions 250 g
- Peppercorns 15
- Juniper berries 10
- Cloves 3
- Bay leaves 2
- Beef roast 1.2 kg
- Beef stock 400 ml
- Carrots 200 g
- Leek 90 g
- Celeriac 90 g
- Gingerbread (Soßenkuchen) 90 g
- Parsley 7 g
- Clarified butter 50 g
- Raisins 40 g
- Tomato paste 2 tbsp
- Salt 2 tsp
- Black pepper 1 tsp
- Sugar beet syrup or honey 1 tbsp
Preparation
- 1
Peel 120 g of onions and cut into rings.
- 2
Bring 250 ml of red wine, 250 ml of water, 125 ml of red wine vinegar, 1 bay leaf, 3 cloves, 5 peppercorns, 5 juniper berries, and the onion rings to a boil, then let cool.
- 3
Wash 1.2 kg of beef roast, pat dry, and trim if necessary.
- 4
Place the meat in a bowl, pour the cooled marinade over it, and let it marinate in the refrigerator for 3-5 days; turn daily.
- 5
Remove the meat from the marinade, pat dry, and rub all over with 2 tsp of salt and 1 tsp of black pepper.
- 6
Heat 50 g of clarified butter in a roasting pan and sear the meat well on all sides, then remove.
- 7
Dice 130 g of onions, slice 200 g of carrots, slice 90 g of leek into rings, and dice 90 g of celeriac.
- 8
Sauté the diced onions in the roasting pan over high heat for about 2 minutes.
- 9
Add the carrots, leek, celeriac, and 2 tbsp of tomato paste and sauté briefly.
- 10
Deglaze with 400 ml of the marinade liquid and 400 ml of beef stock.
- 11
Return the meat to the roasting pan, add 1 bay leaf, 10 peppercorns, 5 juniper berries, and 7 g of parsley.
- 12
Cover and let the dish braise.
- 13
Stir 90 g of gingerbread (Soßenkuchen) into the sauce to thicken it; stir in 40 g of raisins and 1 tbsp of sugar beet syrup/honey to taste.