Recipe of Sauerbraten
GermanyIndulge in the rich flavors of Germany with this classic Sauerbraten recipe. Marinated beef, slow-cooked to perfection, and accompanied by tangy, sweet-sour gravy. Serve it with traditional sides like red cabbage and potato dumplings for an authentic German dining experience.
Servings
6
Preparation
239 min
Cooking
min
Calories
kcal
How to Make Sauerbraten
Instructions
- Marinate beef in red wine vinegar, onions, carrots, bay leaves, cloves, and peppercorns for at least 24 hours.
- Preheat the oven to 325°F (163°C).
- Remove beef from marinade, pat dry, and season with salt and pepper.
- Heat vegetable oil in a Dutch oven; brown beef on all sides.
- Add marinade, beef broth, brown sugar, and raisins to the Dutch oven.
- Cover and bake for about 3 hours or until beef is tender.
- Remove beef, strain the liquid, and set aside.
- In a saucepan, make a roux with flour and some cooking liquid.
- Gradually add the rest of the cooking liquid to make the gravy. Simmer until thickened.
- Slice the Sauerbraten, pour the gravy over, and serve with red cabbage and potato dumplings. Enjoy your taste of Germany!
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