Traditional Sauerbraten Marinated Beef (Print)
Marinated beef slow-cooked for full flavor, finished with a gingersnap-thickened gravy for classic German comfort.
# Ingredients:
→ Marinade
01 -
240 ml red wine vinegar or apple cider vinegar
02 -
720 ml water
03 -
1 large onion, sliced
04 -
2 garlic cloves, minced
05 -
13 g sugar
06 -
2 bay leaves
07 -
1 teaspoon whole cloves
08 -
1 teaspoon whole allspice
09 -
1 teaspoon black peppercorns
→ Roast
10 -
1.4–1.8 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 butter
15 -
16 g plain flour
# Steps:
01 -
Combine vinegar, water, sliced onion, minced garlic, sugar, bay leaves, cloves, allspice, and peppercorns in a large non-reactive bowl. Place beef in a sizeable container, cover with marinade, and refrigerate for 3 to 5 days, turning the meat periodically.
02 -
Remove beef from marinade and pat dry with paper towels. Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Sear beef on all sides until deeply browned, approximately 4–5 minutes per side.
03 -
Pour marinade and beef broth into the pot with the beef. Bring to a simmer, reduce heat to low, cover, and cook for about 3 hours or until beef is fork-tender.
04 -
Remove beef and set aside. Strain the cooking liquid, discard solids, and return liquid to pot. Simmer, stir in crushed gingersnap cookies. In a separate bowl, mix flour and butter to form a paste (roux) and whisk into simmering sauce. Cook, stirring, until gravy thickens, about 5 minutes.
05 -
Slice beef and arrange on a platter. Ladle gravy over slices and accompany with classic sides such as potato dumplings or cooked red cabbage.
# Notes:
01 -
A mix of beef and chicken broth enriches the sauce's depth.
02 -
For a smooth gravy texture, strain the sauce before adding gingersnaps and roux.