Sauerbraten - German Pot Roast



Many regional dishes from Germany have become favorites internationally. The food in Germany is as varied as the country itself. Regionally, ingredients and dishes may be different, but this is perhaps one of the many reasons why the German cuisine is so widely enjoyed.

As you take up residence in Germany, you will have the opportunity to feast on the many regional, national and international dishes available, as well as take in the scenery of many of the beautiful cities, small towns, culture and traditions of Germany.

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Now that you have settled in as an expat, one dish you should try is Sauerbraten. Sauerbraten is a beef pot roast marinated in vinegar, water, spices and seasonings. It should be marinated for about five days. However, modern versions of the dish are sometimes marinated for shorter periods, although most Germans will probably tell you it will not taste the same.

Today our featured recipe is from Whats4Eats.

Hainanese Chicken Rice Photo credit: Josef Türk



You can try making Sauerbraten at home using the following recipe.

Ingredients:

Marinade

  • 2 cups Water

  • 1 cup Red wine vinegar
  • Red wine -- 1 cup
  • Peppercorns -- 1 tablespoon
  • Juniper berries -- 8 Whole cloves -- 4
  • Bay leaves -- 2

    Roast
  • Beef rump or round -- 3 to 4 pounds
  • Salt and pepper -- to season Oil -- 3 tablespoons
  • Onion, thinly sliced -- 1
  • Carrot, cut into thin rounds -- 2
  • Celery, thinly chopped -- 1 stalk
  • Sugar -- 2 tablespoons or to taste
  • Raisins, soaked in warm water and drained (optional) -- 1/4 cup
  • 1 whole chicken
  • 8 - 10 cloves of garlic, peeled
  • ginger cut into 4-5 slices
  • 1 Tbsp. kosher salt

    Method
  • Place all of the marinade ingredients into a large pot and bring to a boil. Boil for 5 minutes then remove from heat and cool to room temperature.

  • Place the beef in a large, non-reactive container large enough to contain it and the marinade. Pour the marinade over the beef. There should be enough liquid to cover the roast by about two-thirds. If not, add an equal mixture of wine and vinegar until it does.

  • Set the roast and its marinade in the refrigerator and marinade for at least two and up to five days. Turn the beef once or twice daily.

  • Remove the roast from the marinade and pat dry. Season with salt and pepper. Heat the oil in a large pot over medium-high flame. Brown the roast well on all sides. Remove the roast and set aside.

  • Add the onion, carrot and celery to the pot and saute until the onion is cooked through and translucent, about 3 to 4 minutes. Return the roast to the pot and pour in the marinade. Bring to a boil, then reduce heat to medium-low. Cover the pot tightly and simmer for 3 to 4 hours, or until the roast is fork tender.

  • Remove the roast and set it aside to rest while you make the sauce. Strain the sauce through a fine-meshed sieve. Discard the soldis and return the liquid to the pot. Bring to a simmer over medium-low heat. Stir in the raisins, season to taste with sugar, salt and pepper and simmer for 5 minutes.

  • Slice the roast thinly and serve with its sauce and a side of blaukraut or apple compote and potato dumplings or spaetzle.

    For the full preparation method and instructions as well as variations to this recipe visit Whats4Eats.

    Have you ever eaten Sauerbraten? We would love to hear from you about your experience. Do you have another version of this recipe?

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