Enjoy this classic German Sauerbraten recipe featuring tender marinated beef simmered in a rich spiced red wine sauce, complemented by a sweet and tangy red cabbage side. Perfect for celebrating Oktoberfest with authentic flavors.
Ingredients extracted via AI
Ingredients
1800 g beef tenderloin steakdry red wine1.5 Šálka red wine vinegar1 Šálka low-sodium beef broth2 stredná onion1 LG onion1 leek0.25 Šálka golden raisins1 ČL black pepper3 listy bay leaf10 juniper berries8 whole cloves1 PL kosher salt2 PL granulated sugar8 ginger snap cookies1.5 PL cornstarch0.5 Šálka flour2 stredná carrot1 stredná red onion5 PL granulated sugar2 Granny Smith apples4 PL butter6 cloves for studding1 ČL fine sea salt0.5 Šálka water0.5 Šálka apple cider vinegar1 red cabbageavocado oil
Procedure generated via AI
Make the marinade by combining 1½ cups red wine vinegar, 1 cup low-sodium beef broth, 2 medium chopped onions, 1 large chopped onion, ¼ cup golden raisins, 1 teaspoon kosher salt, 2 tablespoons granulated sugar, 2 teaspoons black pepper, 10 juniper berries, 8 whole cloves, and 3 bay leaves. Pour in an entire bottle of dry red wine.
Bring the marinade to a boil, then simmer gently for about 10 minutes until the sugar and raisins dissolve.
Allow the marinade to cool completely before submerging approximately 4 pounds of beef rump roast so it is fully covered.
Refrigerate and marinate the beef for at least 4 days, turning it every 12 hours.
After marinating, strain the beef and reserve the marinade and vegetables separately. Preheat the oven to 150°C (300°F).
Pat the meat dry, then lightly season with salt and pepper. Dredge it in flour and shake off any excess.
Heat avocado oil in a heavy pot or Dutch oven over medium heat and brown the roast on all sides, about 2-3 minutes per side.
Return the roast to the pot, add the reserved marinade and vegetables, cover, and bake in the oven for 3 hours.
Check the meat after 3 hours—it should be very tender and possibly falling apart. If needed, continue cooking for an additional hour.
While the meat cooks, prepare the German red cabbage side. Melt 4 tablespoons butter in a pot over medium heat. Add 1 medium sliced red onion and 1 teaspoon salt, cooking for 7-10 minutes until softened.