Sauerbraten Sauerbraten Mit Ingwer Kuchen Sosse
Savor the bold and comforting flavors of "Sauerbraten Sauerbraten Mit Ingwer Kuchen Sosse," a classic German pot roast elevated with a unique gingerbread cookie sauce. This traditional recipe features a tender beef roast marinated for 48 hours in a tangy blend of red wine, vinegar, aromatic spices, and fresh vegetables, ensuring deep, complex flavor in every bite. The pièce de résistance is the richly spiced sauce, thickened with crumbled gingerbread cookies for a touch of sweetness and warmth, perfectly balancing the dish's sour notes. Slow-cooked to perfection, this hearty dish is best served with classic German sides like red cabbage or spaetzle, making it an inviting centerpiece for any festive gathering or Sunday dinner. Bring a taste of Germany’s heritage to your table with this unforgettable dish! Keywords: Sauerbraten recipe, gingerbread sauce, traditional German pot roast, marinated beef roast, authentic German cuisine.
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Recipe Information
Ingredients
- 3 pounds beef roast (top round or rump roast)
- 1 cup red wine vinegar
- 2 cups dry red wine
- 2 cups water
- 1 yellow onion (sliced)
- 2 carrots (sliced)
- 2 celery stalks (sliced)
- 2 bay leaf
- 3 whole cloves
- 6 juniper berries
- 1 teaspoon black peppercorns
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1 cup beef broth
- 4 ounces gingerbread cookies (crumbled)
- 2 tablespoons brown sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
Instructions
1. In a large non-reactive bowl, combine red wine vinegar, dry red wine, water, sliced onion, carrots, celery, bay leaves, whole cloves, juniper berries, black peppercorns, and salt to make the marinade.
2. Submerge the beef roast in the marinade, cover, and refrigerate for at least 24 hours, preferably 48 hours, turning the roast occasionally to ensure even marination.
3. Remove the beef roast from the marinade and pat dry with paper towels. Strain the marinade, reserving both the liquid and vegetables separately.
4. In a large Dutch oven or heavy-bottomed pot, heat vegetable oil over medium-high heat. Sear the beef roast on all sides until browned, approximately 8-10 minutes.
5. Add the reserved vegetables to the pot and sauté for an additional 5 minutes. Pour in the reserved marinade and beef broth, ensuring the roast is adequately submerged. Bring to a boil, then reduce the heat to low and simmer gently, covered, for 2.5 to 3 hours or until the beef is tender.
6. Remove the beef from the pot and keep warm. Strain the cooking liquid, discarding the solids, and return the liquid to the pot.
7. Stir in the crumbled gingerbread cookies and brown sugar into the cooking liquid. Cook over medium heat, stirring frequently, until the cookies dissolve and the sauce thickens slightly, about 10 minutes.
8. In a small bowl, mix the flour and butter together to form a paste (beurre manié). Gradually whisk the paste into the sauce to thicken further if needed. Adjust seasoning with additional salt and pepper to taste.
9. Slice the beef roast and serve with the gingerbread sauce drizzled over the top. Pair with traditional sides like red cabbage and spaetzle for a complete German meal.
Nutrition Facts
Calories |
756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 726 mg | 32% | |
| Total Carbohydrate | 29.0 g | 11% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 13.4 g | ||
| Protein | 63.9 g | 128% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1168 mg | 25% | |
*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.
