Sauerbraten Ginger
Elevate your classic comfort food game with Sauerbraten Ginger, a bold twist on the traditional German pot roast. This recipe marries tangy marinade flavors of red wine, white vinegar, and aromatic spices with the warming spice of fresh ginger and sweet molasses. The star ingredient – crushed gingersnap cookies – creates an irresistibly rich, velvety gravy that perfectly complements the tender, slow-braised beef roast. After marinating for days to infuse deep, savory notes, the beef is simmered alongside earthy vegetables and finished with a hint of sweetness for a flavor-packed dish. Perfect for dinner parties or cozy family meals, this sauerbraten is a stunning culinary centerpiece. Pair it with buttery mashed potatoes or traditional German spaetzle, and garnish with fresh parsley for a burst of color and freshness.
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Recipe Information
Ingredients
- 3 lbs Boneless beef roast (chuck or rump)
- 1.5 cups White vinegar
- 1.5 cups Red wine
- 1 cup Water
- 1 large Onion, thinly sliced
- 2 medium Carrots, roughly chopped
- 2 stalks Celery, roughly chopped
- 2 tablespoons Fresh ginger, grated
- 3 Garlic cloves, minced
- 12 Whole black peppercorns
- 3 Bay leaves
- 0.5 teaspoons Ground cloves
- 2 tablespoons Molasses
- 2 tablespoons Vegetable oil
- 2 tablespoons All-purpose flour
- 8 Gingersnap cookies, crushed
- 1 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
In a large non-reactive bowl, combine vinegar, red wine, water, onion, carrots, celery, ginger, garlic, peppercorns, bay leaves, cloves, and molasses to create the marinade.
Place the beef roast in the marinade, ensuring it is fully submerged. Cover and refrigerate for 2–3 days, turning the meat once daily.
Remove the roast from the marinade, pat dry with paper towels, and strain the marinade, reserving both the liquid and vegetables separately. Discard the bay leaves and peppercorns.
In a large Dutch oven or heavy-bottomed pot, heat vegetable oil over medium-high heat. Season the roast with salt and black pepper, then sear on all sides until browned, about 8–10 minutes.
Remove the roast and set aside. Add the strained vegetables to the pot, cooking until softened and lightly caramelized, about 5 minutes.
Sprinkle flour over the vegetables, stirring to coat evenly, then cook for 1–2 minutes to remove the raw flour taste.
Gradually pour in the reserved marinade liquid, scraping the bottom of the pot to deglaze. Bring the mixture to a simmer.
Return the roast to the pot, cover, and reduce heat to low. Simmer gently for 2.5–3 hours, turning the meat occasionally, until tender.
Once the roast is cooked, remove it from the pot and keep warm.
Stir the crushed gingersnap cookies into the simmering liquid to thicken the gravy. Cook for an additional 5–10 minutes until smooth and rich.
Slice the roast and serve with the ginger-infused gravy poured over the top. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.0 g | 65% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 633 mg | 28% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 21.1 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 151 mg | 12% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1298 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.
