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Recipe of Sauerbraten
Indulge 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.
Recipe Summary
Preparation
239 min
Servings
6
Difficulty
Intermediate
Ingredients
Instructions
1
Step 1
Marinate beef in red wine vinegar, onions, carrots, bay leaves, cloves, and peppercorns for at least 24 hours.
2
Step 2
Preheat the oven to 325°F (163°C).
3
Step 3
Remove beef from marinade, pat dry, and season with salt and pepper.
4
Step 4
Heat vegetable oil in a Dutch oven; brown beef on all sides.
5
Step 5
Add marinade, beef broth, brown sugar, and raisins to the Dutch oven.
6
Step 6
Cover and bake for about 3 hours or until beef is tender.
7
Step 7
Remove beef, strain the liquid, and set aside.
8
Step 8
In a saucepan, make a roux with flour and some cooking liquid.
9
Step 9
Gradually add the rest of the cooking liquid to make the gravy. Simmer until thickened.
10
Step 10
Slice the Sauerbraten, pour the gravy over, and serve with red cabbage and potato dumplings. Enjoy your taste of Germany!
Tips for this recipe
Here are some useful tips to perfectly prepare Sauerbraten and get the best results.
- Always use fresh ingredients for the best flavor
- Prepare all ingredients before starting to cook
- Monitor temperature during cooking to prevent burning
Frequently Asked Questions
This recipe has a Intermediate difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 239 minutes and the cooking time is minutes.
This recipe is designed for 6 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
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