Rhineland Sauerbraten with Altbier
Transport your taste buds to the lush valleys of Germany with this authentic Rhineland Sauerbraten with Altbier. This traditional marinated beef roast is elevated by the rich, malty depth of Altbier, a classic German dark ale, balanced with tangy red wine vinegar and a fragrant blend of spices like juniper berries and cloves. The beef marinates for two to three days, tenderizing beautifully before being slow-cooked to perfection. A velvety gravy made with crushed gingersnaps adds a unique touch of sweetness, creating a harmony of flavors that epitomize German comfort food. Serve this hearty dish with red cabbage and potato dumplings or spaetzle for an irresistible meal that’s perfect for family dinners or special occasions. Whether you’re exploring German cuisine for the first time or recreating cherished traditions, this recipe is sure to impress.
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Recipe Information
Ingredients
- 4 pounds beef roast (such as rump or chuck)
- 12 ounces Altbier (German dark ale)
- 1 cup red wine vinegar
- 1 cup water
- 2 medium carrots, chopped
- 1 large onion, sliced
- 2 celery stalks, chopped
- 2 bay leaves
- 4 whole cloves
- 6 juniper berries
- 6 peppercorns
- 2 tablespoons sugar
- 3 tablespoons vegetable oil
- 3 tablespoons all-purpose flour
- 6 gingersnaps, crushed
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
Instructions
In a large non-reactive bowl or container, combine the Altbier, red wine vinegar, water, carrots, onion, celery, bay leaves, cloves, juniper berries, peppercorns, and sugar.
Place the beef roast in the marinade, ensuring it is fully submerged. Cover and refrigerate for at least 2 days, preferably 3, turning the roast occasionally.
After marinating, remove the beef from the liquid and pat it dry with paper towels. Strain the marinade and reserve the liquid, discarding the solids.
In a heavy Dutch oven or large pot, heat the vegetable oil over medium-high heat. Sear the beef on all sides until browned, about 4-5 minutes per side.
Add the reserved marinade to the pot. Bring to a simmer, then reduce the heat to low, cover, and cook for 2 1/2 to 3 hours, or until the beef is fork-tender.
Once cooked, remove the beef from the pot and set aside, keeping it warm.
To make the sauce, strain the cooking liquid and return it to the pot. In a small bowl, whisk together the flour with a few tablespoons of water to create a smooth slurry. Gradually whisk the slurry into the simmering liquid to thicken.
Stir in the crushed gingersnaps and cook for an additional 5 minutes, or until the sauce is smooth and slightly sweet. Season with salt and black pepper to taste.
Slice the beef and serve with the sauce drizzled over the top. Traditionally, Rhineland Sauerbraten is served with red cabbage and potato dumplings or spaetzle.
Nutrition Facts
Calories |
1036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.4 g | 83% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 675 mg | 29% | |
| Total Carbohydrate | 41.5 g | 15% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 19.3 g | ||
| Protein | 69.6 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1295 mg | 28% | |
*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.
