Description
A traditional German dish featuring tender, marinated beef in a rich and tangy sauce, perfect for family dinners or festive gatherings.
Ingredients
Scale
- 2 cups beef broth
- 1 cup red wine vinegar (or a mix of red wine vinegar + water)
- 1 cup red wine (optional)
- 2–3 lbs beef roast (such as chuck or brisket)
- 1 onion, sliced
- 2 carrots, chopped
- 2–3 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon ground black pepper
- 1 teaspoon sugar
- Salt to taste
- 1 tablespoon vegetable oil (for browning)
- Gingersnap cookies (optional)
Instructions
- Prepare the Marinade: In a bowl, combine the beef broth, red wine vinegar, red wine, onion, carrots, garlic, bay leaf, black pepper, sugar, and salt.
- Marinate the Beef: Place the beef roast in a resealable bag or dish, pouring the marinade over it. Seal securely and refrigerate for at least 3 days, turning occasionally.
- Sear the Beef: After marinating, pat the beef dry and heat vegetable oil in a heavy pot over medium-high heat. Sear the roast on all sides until browned.
- Simmer Away: Pour the marinade into the pot with the beef, bring to a gentle boil, cover, and simmer for 3-4 hours until fork-tender.
- Thicken the Sauce: If desired, crumble gingersnap cookies into the sauce towards the end of cooking.
- Serve: Slice the beef and plate it, drenching in the sauce.
Notes
This dish tastes even better when made a day ahead. Use a pressure cooker for quicker results if desired.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 70mg
Keywords: Sauerbraten, German cuisine, marinated beef, traditional recipes, comfort food