Learn how to marinate beef for traditional Sauerbraten, using a flavorful mixture of red wine, vinegar, and aromatic spices to tenderize and infuse the meat with deep, rich flavor.
Rinse the beef under cold water and pat it dry with paper towels.
Pour the red wine vinegar and red wine into a large bowl, then add all the spices and garlic paste. Mix everything well.
Roughly chop the root vegetables and add them to the bowl. There is no need to cut them into small pieces since they won’t be served, but will flavor the sauce.
Cut the onion in half, tear off half of the slices, and add them to the bowl.
Place the beef into the marinade and cover it with the remaining onion slices, making sure the meat is completely submerged in the liquid.
If the meat isn’t fully covered, use a smaller bowl or add up to 2 cups of beef stock.
Cover the bowl tightly with an airtight lid and let the meat marinate in the refrigerator for at least 5 days and up to 10 days.
Don’t forget to check out the second part of the video, where I’ll show how to cook the meat and prepare the signature sauce for this dish.