Traditional Sauerbraten Marinated Beef (Print)
Slow-cooked marinated beef with tangy gravy, perfect for festive gatherings or comforting dinners.
# Ingredients:
→ Marinade
01 -
240 ml red wine vinegar or apple cider vinegar
02 -
720 ml water
03 -
1 large onion, sliced
04 -
2 cloves garlic, minced
05 -
13 g granulated sugar
06 -
2 bay leaves
07 -
1 teaspoon whole cloves
08 -
1 teaspoon whole allspice
09 -
1 teaspoon black peppercorns
→ Roast
10 -
1.5–1.8 kg beef rump roast or chuck roast
11 -
2 tablespoons vegetable oil
→ Gravy
12 -
60 g crushed gingersnap cookies
13 -
480 ml beef broth
14 -
28 g unsalted butter
15 -
16 g plain flour
# Steps:
01 -
In a large bowl, mix vinegar, water, sliced onion, minced garlic, sugar, bay leaves, whole cloves, allspice, and peppercorns. Submerge the beef in a non-reactive container with the marinade. Cover and refrigerate for 3 to 5 days, turning the meat once or twice daily.
02 -
Remove meat from the marinade and pat dry with kitchen paper. Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef on all sides, approximately 4 to 5 minutes per side.
03 -
Add the reserved marinade and beef broth to the pot. Bring to a simmer. Reduce heat to low, cover, and cook for about 3 hours, until beef is fork-tender.
04 -
Remove beef and set aside. Strain liquid from the pot, discarding solids. Return strained liquid to the pot and simmer. Stir in crushed gingersnaps. Combine flour and butter into a smooth paste (roux), and whisk into the sauce. Simmer until thickened, approximately 5 minutes.
05 -
Slice the beef and arrange on a serving platter. Pour the thickened gravy over the slices. Serve immediately, accompanied by traditional sides such as potato dumplings or braised red cabbage.
# Notes:
01 -
For enhanced flavor, a blend of beef and chicken broth may be used for the gravy.
02 -
To achieve a silkier gravy, strain the sauce before adding crushed gingersnaps and roux.