Sauerbraten
Beef marinated for days in vinegar and spice, braised into a sweet-sour roast.
Ingredients
- 1.5 kg Beef roast
- 2 cups Red wine vinegar
- 2 cups Water
- 2 Onions
- 2 Carrots
- 3 Bay leaves
- 8 Juniper berries
- 6 Cloves
- ½ cup Gingersnap cookies
- 2 tbsp Sugar
- 3 tbsp Oil
- 2 tsp Salt
Method
- Make the marinade — Boil the vinegar, water, sliced onions, carrots, bay, juniper and cloves, then cool completely.
- Marinate — Submerge the beef and refrigerate for 3 days, turning daily.
- Sear the beef — Pat the beef dry and brown it well in oil on all sides.
- Braise — Strain in the marinade, cover, and simmer gently for 3 hours until fork tender.
- Thicken the sauce — Lift out the meat, stir the crushed gingersnaps and sugar into the liquid and simmer until it thickens.
- Sauerbraten is ready — Slice the beef and spoon the sauce over.