Serves 10
210 min
Classic German Sauerbraten
Recipe GLPRf2a9eede9250d5
A traditional German pot roast marinated and braised in a tangy red wine vinegar sauce with warm spices, creating tender, deeply flavored beef with a complex sweet-sour sauce. This slow-cooked masterpiece is rich and hearty, perfect served with egg noodles or mashed potatoes.
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Ingredients
1/2 small yellow onion
1 cup red wine vinegar
1 1/2 cups beef broth, divided
2 bay leaves
1 tablespoon paprika
6 whole cloves
1/2 teaspoon dried thyme
3 pounds beef top round
1/2 cup all-purpose flour, divided
3 tablespoons unsalted butter
1 small carrot
1 small parsnip
1 stalk celery
5 gingersnap cookies
1 teaspoon kosher salt
1/4 cup dry red wine
Directions
Combine the red wine vinegar, 1 cup of beef broth, bay leaves, paprika, whole cloves, dried thyme, and the halved onion in a bowl. Place the beef top round in a large pot or container and pour the marinade over it, ensuring the meat is submerged. Cover and refrigerate for at least 8 hours or up to 24 hours, turning the meat occasionally.
Remove the beef from the marinade, reserving the marinade liquid. Pat the meat dry with paper towels. Season the beef generously with kosher salt on all sides.
Dust half of the flour (1/4 cup) evenly over the seasoned beef, coating all surfaces.
Heat the butter in a large Dutch oven or heavy pot over medium-high heat. Once melted and foamy, carefully place the floured beef in the pot and sear on all sides until deeply browned, about 8-10 minutes total. Transfer the meat to a plate.
Strain the reserved marinade, discarding the solids (onion, bay leaves, cloves) but keeping the liquid. Pour the strained marinade liquid into the pot, scraping up any browned bits from the bottom.
Add the dry red wine and the remaining 1/2 cup beef broth to the pot, stirring to combine.
Return the beef to the pot. Cover and transfer to a preheated 325°F oven. Braise for approximately 2.5 to 3 hours, or until the meat is very tender and easily pierced with a fork.
While the beef braises, prepare a mirepoix by cutting the carrot, parsnip, and celery into roughly 1-inch pieces. During the last 45 minutes of cooking, add these vegetable pieces to the pot with the beef.
When the beef is fork-tender, carefully transfer it to a cutting board and tent loosely with foil. Strain the braising liquid into a bowl, discarding the cooked vegetables.
In a small bowl, finely crush or crumble the gingersnap cookies. Whisk together the remaining flour (1/4 cup) with a small amount of cold water to create a smooth paste. Stir the gingersnap crumbs into the braising liquid.
Return the strained braising liquid with the gingersnaps and flour slurry to the pot over medium heat. Whisking constantly, bring to a simmer and cook until the sauce thickens, about 3-5 minutes. The sauce should coat the back of a spoon.
Slice the beef against the grain into serving portions and return to the pot, submerging in the sauce. Taste and adjust seasoning with additional salt if needed. Serve hot.
