Traditional German Sauerbraten (Marinated Pot Roast)
#beef#marinade#gravy#red wine#German cuisine
A classic German pot roast marinated in red wine and vinegar, slow-cooked to tender perfection and served with a rich, spiced gravy featuring gingerbread and raisins. A hearty dish perfect with dumplings and red cabbage.
Ingredients extracted via AI
bay leaf5 ks juniper berries10 ks black peppercorns2 ks allspice berries2 ks clovecelery rootleekcarrot2 strúčiky garlic1 ks onionbeef roast400 ml red wine200 ml red wine vinegarcooking oil100 g gingerbread cookieshoney200 ml beef brothraisinssaltpeppercream
Procedure generated via AI
Peel the root vegetables, including celery root, leek, carrot, and onion, then chop them into small pieces.
Place the chopped vegetables into a large pot that can also accommodate the roast.
Add two bay leaves, 5 juniper berries, 10 black peppercorns, two allspice berries, and two cloves to the pot.
Pour in 400 ml of red wine and 200 ml of red wine vinegar, enough to fully submerge the meat.
Place a round beef roast (or a beef shoulder cut) into the marinade, cover, and refrigerate for 5 to 7 days to marinate.
After marinating, remove the meat from the marinade and pat it dry with paper towels. Strain the marinade to remove vegetables and set aside.
Heat oil in a pan and brown the meat on all sides until nicely colored.
Add chopped onion to the pan and sauté briefly.
Pour in the reserved marinade, 200 ml of beef broth, and two tablespoons of honey, then bring to a boil.
Cover the pot and simmer over medium heat for about 2 hours, occasionally checking that the meat remains covered and the sauce stays simmering.