Rheinischer Sauerbraten (German Roast Beef)
Sauerbraten is a traditional German dish of roast beef marinated in a sour, vinegar base that tenderizes the meat and gives its unique flavor.
The preparation of this traditional dish style starts with pickling the meat for several days in a marinade of vinegar, oil, wine, onions, and carrots. It is typically served with cabbage or mashed potatoes and sauce.
There are different regional versions of this dish: Rheinland and Baden being the most well-known regions for this dish.
Rheinischer Sauerbraten (German Roast Beef)
Ingredients
- 5 lbs roast beef (round roast)
- 2 tbsp clarified butter
For the marinade:
- 1/3 small head of celery root
- 2 large onions
- 4 medium carrots
- 1 tbsp garlic paste
- 7 allspice berries
- 5 bay leaves
- 4 cloves
- 1 tsp sugar
- 1 tsp salt
- 1 tsp coarse ground black peppercorns
- 10 juniper berries
- 4 cups red wine
- 2 cups red wine vinegar
For the gravy:
- 2 tbsp butter
- 2 cups beef broth
- 2 tbsp flour
- 100 g brown bread or pumpernickel
- 4 tbsp raisins
- 4 tbsp honey
Instructions
- Prepare a small pot and pour in the red wine along with the vinegar, cut vegetables and spices.
- Bring the pot to a boil, then set aside until cooled.
- Clean the meat by running under cold water and pat dry with some kitchen towels. Place the meat in a large dish and pour the cooled wine and vinegar marinade on top. Cover the dish and place in the fridge to marinate.
- Ideally, allow the meat 7 days to get the best flavor, but if that's not possible, make sure it rests for at least 4 days at a minimum.
- When it's time to prepare the dish, remove the meat and vegetables from the bowl, but reserve the liquid.
- Take a large pan and melt 2 tablespoons of clarified butter over medium-high flame.
- Dry the meat by patting it with kitchen paper and add it to the pan. Fry on both sides until nicely browned and transfer to a separate dish.
- In the same pan, fry the marinated vegetables and turn the flame to high as you stir them for a few minutes. Pour in about half the reserved marinade and crumble the pumpernickel bread into the mixture.
- Next, add in the broth and the honey and mix well before adding the meat back in. Cover and allow the mix to simmer until the meat softens.
- Meanwhile soak the raisins in a small dish with hot water.
- Strain the vegetables, reserving the liquid and mash them by pressing them through the colander holes with a spoon.
- Melt some butter into a pot, add the flour and cook, stirring continuously until browned. Add the remaining marinade liquid to deglaze and simmer gently.
- Add the strained raising and slice the meat thin before adding it back in the sauce. Keep the sauce hot until it's time to serve, preferably in a dish on very low heat, remembering to stir occasionally.
- Serve the delicious Braised beef with your favourite vegetable side dish, spätzle or potato dumplings.
Notes
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