Sauerbraten

Votes: 3

Time: 3 hours 15 minutes
Complexity: easily
Servings: 6

The name of this German dish literally means "sour roast," and for good reason: before being baked in the oven, the meat is marinated for several days in a sour marinade made with wine, vinegar, and spices. To prepare it, you'll need an oven-safe pot—a cauldron is ideal. The marinated beef is first browned in olive oil on the stovetop, then poured into the pot with its marinade and baked in the sauce in the oven until very tender. To thicken the sauce, crumbled gingerbread or gingerbread cookies are added, which also slightly sweetens the tart flavor. Sauerbraten are traditionally served with German spaetzle dumplings and drizzled with the sauce from the pot.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cut of beef neck weighing 1.3 - 1.8 kg, boneless
3 cups lightly salted beef broth
1 cup dry red wine
1 cup red wine vinegar
2 large onions, cut into pieces
5 cloves garlic; 3 crushed, 2 chopped
10 sprigs fresh thyme + 1 tbsp extra chopped leaves
2 bay leaves
1 teaspoon juniper berries (available in spice aisles)
1 teaspoon black peppercorns
0.5 tsp whole cloves
2 tbsp. l. olive oil
2 medium carrots, cut into 2.5cm pieces.
2 stalks celery, cut into 2.5cm pieces.
2 tbsp. flour
2 tbsp crushed gingersnaps
Spaetzle, for serving
Sour cream, for serving (optional)
Chopped fresh parsley, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: beef, carrot, celery, red wine, wine vinegar, garlic, thyme, bay leaf, black pepper, juniper berries, carnation

Cooking the dish according to the recipe:

In a medium saucepan, combine 2 cups of broth, wine, vinegar, 1 chopped onion, minced garlic, thyme sprigs, bay leaf, juniper berries, peppercorns, and cloves and heat over medium heat. Bring to a boil, then simmer for 5 minutes. Cool to room temperature. Place the beef in a large zip-lock plastic bag and pour the marinade over it. Seal the bag and refrigerate for 2-3 days, turning it daily.
Preheat oven to 175°C.

Remove the meat from the marinade and pat dry; season with salt. Strain the marinade, discarding any solids. Heat a large ovenproof saucepan over medium heat and add the olive oil. Add the meat and brown on all sides for 10-12 minutes, then transfer to a plate.
Add the carrots, celery, and remaining onion to the pan and cook until slightly softened, 5 minutes. Add the minced garlic and thyme and cook for 1 minute. Sprinkle with flour and cook for 1-2 minutes. Stir in the strained marinade and the remaining 1 cup of broth and bring to a simmer. Return the meat to the pan, cover, and bake in the oven until tender, about 2.5 hours.
Remove the meat and transfer to a plate. Bring the sauce to a simmer over medium heat. Stir in the crushed gingersnaps and cook until thickened, season with salt and pepper to taste. Slice the meat thinly; serve with spaetzle, vegetables and sauce, adding sour cream if desired. Sprinkle with parsley.

Categories:

recipe / Comfort food / Dinner / Main courses / Pasta / Meat / Soups / Thick soups and stews / / Food Network - recipes / European cuisine / German cuisine

Similar recipes

Sauerbraten in a slow cooker

Corn casserole with pumpkin and beef in