German marinated pot roast

Name: German marinated pot roast
Total time: 3070 min
Yield: 4
Cuisine: German
Ingredients: 900 g Beef roasting joint; 300 g Red wine; 150 g Wine vinegar; 450 g Water; 180 g Onion; 150 g Carrot; 100 g Celery stalks; 0.5 g Dried bay leaf; 3 g Dried juniper berries; 1 g Cloves; 2 g Black pepper; 5 g Salt; 20 g Rapeseed oil; 40 g Raisins; 15 g Sugar; 20 g Plain wheat flour

Slow-braised beef with a tangy aromatic gravy.

Estimated total time: 3070 minutes4 portionsAbout 630 kcal per portion

Sauerbraten — real photograph — Photo: Dr. Bernd Gross · CC BY-SA 4.0 · Photo source. Source metadata and photograph inspected. Home variations, accompaniments, and plating may differ from the independent recipe reference.

Ingredients for 4 portions

900 g Beef roasting joint
300 g Red wine
150 g Wine vinegar
450 g Water
180 g Onion
150 g Carrot
100 g Celery stalks
0.5 g Dried bay leaf
3 g Dried juniper berries
1 g Cloves
2 g Black pepper
5 g Salt
20 g Rapeseed oil
40 g Raisins
15 g Sugar
20 g Plain wheat flour

Method

Combine wine, vinegar, water, sliced vegetables and whole spices; bring to a boil and cool completely. Pour over beef in a non-reactive covered container and refrigerate for 48 hours, turning once.
Remove beef, pat dry and reserve marinade. Heat oil in a heavy pot and brown the beef on all sides. Strain the marinade, reserving vegetables and liquid separately.
Add drained vegetables to the pot for 5 minutes. Add marinade liquid and salt; cover and braise gently for 2½–3 hours until tender, adding water if the pot gets dry.
Remove beef and rest. Strain gravy, add raisins and sugar and simmer for 10 minutes. Whisk flour with a little cold water, add and simmer for 5 minutes. Slice beef and serve with gravy.

Includes 48 hours marinating. All marinade ingredients are counted conservatively although some are strained out. Alcohol may remain after cooking. Dumplings and cabbage are not included.

Sauerbraten

Allergens and ingredient checks

Listed allergens: celery, gluten, sulphites. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

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