So I thought I would surprise Dan with this German dish using real beef, since we don't do the whole hunting thing here. Making Sauerbraten is a process...It takes a few days. The meat must be marinated in a vinegar based mixture for 2-3 days, which allows the meat to become super-tender and get that great, sour flavor that the dish is named for. Imagine the most tender, delicious pot roast but with an unexpected yet savory tang...That, my friends, is what you get with Sauerbraten!
Needless to say, Dan was ecstatic and absolutely loved this meal. I served the Sauerbraten with red-skin mashed potatoes and glazed baby carrots. It was fantastic! Of course you can go full on German and serve pickled red cabbage, sauerkraut, beets, or boiled potatoes with it as well.
Want the recipe? Keep reading!
German Sauerbraten Recipe :
- 3 pounds beef chuck tender roast
- 1 large onion, chopped
- 1.5 cups red wine vinegar
- 1 cup beef stock
- 1 tablespoon sea salt
- 1 tablespoon freshly ground black pepper
- 2 tablespoons white sugar
- 10 whole cloves, or more to taste
- 2 bay leaves
- 2 tablespoons all-purpose flour
- salt and ground black pepper to taste
- 2 tablespoons vegetable oil
- 10 gingersnap cookies, crumbled
- Place chuck roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot. Cover and refrigerate for 2 to 3 days, turning meat daily. (Yes, you really DO need to marinate for a few days. Good things come to those who wait!) Remove meat from marinade and pat dry with paper towels, reserving marinade.
- Season flour to taste with salt and black pepper in a large bowl. Sprinkle over beef.
- Heat vegetable oil in a large Dutch oven or pot over medium heat; cook beef until brown on all sides, about 10 minutes. Pour reserved marinade over beef, cover, and reduce heat to medium-low. Simmer until beef is tender, 3 1/2 to 4 hours. Remove beef to a platter and slice.
- Strain solids from remaining liquid and continue cooking over medium heat. Add gingersnap cookies and simmer until gravy is thickened about 10 minutes. Serve gravy over sliced beef.