German pot roast marinated for days in vinegar and spices, then slow-cooked.

Sauerbraten

A traditional German pot roast, famous for its long marination (days!) in a sweet and sour mixture of vinegar, wine, and spices, resulting in incredibly tender meat and a unique, flavorful gravy. Yields: 6-8 servings Prep time: 30 minutes (+ 3-5 days marination) Cook time: 2.5 - 3 hours

Ingredients:

• For Marinade:

• 1 cup red wine vinegar

• 1 cup dry red wine (or water)
• 1 cup water
• 2 medium onions, sliced
• 2 carrots, sliced
• 10-12 whole peppercorns
• 5-6 whole cloves
• 2 bay leaves
• 1 tsp mustard seeds

• 5-6 juniper berries (optional)

• For Roast:

• 3-4 lb beef roast (bottom round, rump roast, or chuck)

• Salt and freshly ground black pepper
• 2 tbsp vegetable oil or lard
• 2 tbsp all-purpose flour (for gravy)
• 1/4 cup crushed gingersnaps (Lebkuchen or traditional ginger snaps) OR 2 tbsp raisins (optional, for gravy)
• Sugar to taste (optional, for balancing gravy)

Instructions:

1. Marinate: Combine all marinade ingredients in a large glass or ceramic bowl (non-reactive). Add the beef roast, ensuring it's fully submerged (add more water if needed). Cover tightly and refrigerate for 3 to 5 days, turning the meat once daily.
2. Sear: Remove meat from marinade, reserving the marinade liquid and solids. Pat the meat dry with paper towels and season generously with salt and pepper.
3. Heat oil/lard in a large Dutch oven or heavy pot over medium-high heat. Sear the beef on all sides until well browned. Remove meat and set aside.
4. Braise: Strain the reserved marinade, keeping the liquid. Discard the solid vegetables and spices (or sauté some of the onions/carrots in the pot before adding liquid, if desired).
5. Pour the strained marinade liquid into the Dutch oven, scraping up any browned bits from the bottom. Bring to a simmer.
6. Return the beef roast to the pot. Reduce heat to low, cover tightly, and simmer gently for 2.5 to 3 hours, or until the meat is very tender.
7. Make Gravy: Carefully remove the cooked roast to a cutting board and tent with foil to keep warm. Skim any excess fat from the cooking liquid in the pot.
8. Bring the liquid to a simmer. Whisk in the crushed gingersnaps or raisins (if using) to thicken the gravy. Simmer for 5-10 minutes. If gravy is too thin, whisk together 2 tbsp flour with 1/4 cup cold water, then slowly whisk into the simmering gravy until desired thickness is reached. Taste and adjust seasoning, adding salt, pepper, or a pinch of sugar if needed to balance the flavors.
9. Serve: Slice the Sauerbraten against the grain. Serve hot with plenty of gravy, alongside traditional accompaniments like potato dumplings (Klöße), Spätzle, or boiled potatoes, and red cabbage.

### What makes it special?:*

Sauerbraten is a testament to German culinary patience. The extended marination period deeply infuses the beef with a unique tangy, spiced flavor and tenderizes it beautifully. The final gravy, often thickened with gingersnaps, adds a layer of complexity that makes this dish truly distinctive and memorable."