Rheinischer Sauerbraten
Delight in the flavors of Germany with Rheinischer Sauerbraten, a traditional pot roast steeped in a tangy marinade and slow-cooked to perfection. This classic recipe features a tender beef roast infused with the bold essence of red wine vinegar, juniper berries, and cloves, balanced by the sweetness of crumbled gingerbread or lebkuchen. Marinated for days and simmered for hours, the dish boasts a richly spiced, velvety sauce enhanced with raisins and thickened to perfection. Serve this hearty, comforting masterpiece with red cabbage and potato dumplings for an authentic taste of Rhine-region cuisine. Perfect for festive gatherings or a cozy family meal, Rheinischer Sauerbraten is a true culinary celebration of German tradition!
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Recipe Information
Ingredients
- 1.5 kg beef roast (rump or chuck)
- 250 ml red wine vinegar
- 250 ml red wine
- 250 ml water
- 2 large onion (sliced)
- 2 medium carrot (sliced)
- 2 stalks celery (chopped)
- 3 pieces bay leaves
- 10 pieces juniper berries
- 10 pieces black peppercorns
- 4 pieces cloves
- 2 tbsp sugar
- 1 tsp salt
- 2 tbsp vegetable oil
- 50 g gingerbread or lebkuchen (crumbled)
- 50 g raisins (optional)
- 2 tbsp cornstarch
- 3 tbsp cold water
Instructions
In a large non-metallic bowl, combine the red wine vinegar, red wine, and water. Add the sliced onions, carrots, celery, bay leaves, juniper berries, peppercorns, cloves, sugar, and salt to create the marinade.
Place the beef roast in the marinade, ensuring it is fully submerged. Cover the bowl and refrigerate for 2 to 3 days, turning the meat occasionally to ensure even marination.
After marinating, remove the beef from the liquid and pat it dry with paper towels. Strain the marinade, reserving both the liquid and the vegetables separately.
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef on all sides until evenly browned. Remove the beef and set aside.
In the same pot, sauté the reserved vegetables until softened, about 5 minutes.
Return the beef to the pot and pour in the reserved marinade liquid. Bring to a simmer, then reduce the heat to low. Cover and cook for approximately 3 to 4 hours, or until the beef is fork-tender, turning the roast occasionally.
Once cooked, remove the beef from the pot and keep it warm. Strain the cooking liquid, discarding the solids, and return the liquid to the pot.
Stir in the crumbled gingerbread or lebkuchen and optional raisins, letting them dissolve into the sauce.
Mix the cornstarch with cold water to create a slurry, then slowly whisk it into the sauce. Simmer until the sauce thickens, about 2 to 3 minutes.
Slice the Sauerbraten and serve with the rich, tangy sauce. Pair with red cabbage and potato dumplings for a traditional German meal.
Nutrition Facts
Calories |
4958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 301.0 g | 386% | |
| Saturated Fat | 109.8 g | 549% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1125 mg | 375% | |
| Sodium | 3632 mg | 158% | |
| Total Carbohydrate | 175.9 g | 64% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 96.4 g | ||
| Protein | 340.5 g | 681% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 490 mg | 38% | |
| Iron | 43.9 mg | 244% | |
| Potassium | 6634 mg | 141% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
