Recipe by Mia in Germany
This is my recipe for Rhineland Sauerbraten which is different from Westphalian Sauerbraten. It's more on the mild side, rather sweet and sour than tart. Prep time doesn't include marinating time!
Top Review by Annacia
Thank you very much for sharing this recipe Mia. I made it last evening and it was a real success. Maybe it spoke to hubby's German blood or maybe it was sweeter and mild flavors that he well liked but whatever it was I got his "permission" to make it again. High praise from him is "You can make this again", lol. I couldn't locate any juniper berries around here so that ingredient was a pass that I regretted as I know that it's an important one. This isn't a difficult recipe and while it does take time it's mostly passive time and the result is worth it. What a lovely change up from the standard pot roast with carrots and potatoes. I served this with mashed potatoes and green beans.
- 907.18 g chuck roast
- 2 onions
- 1 carrot
- 1 parsnip
- 3 sprig fresh parsley
- 14.79 ml sugar
- 28.39 ml red wine vinegar
- 4.92 ml juniper berries
- 4.92 ml black peppercorns
- 4.92 ml allspice berry
- 3 laurel leaves
- 3 cloves
- 473.18 ml red wine
- 29.58 ml clarified butter
- 14.79 ml flour
- 946.36 ml beef broth
- 56.69 g gingerbread
- 56.69 g raisins
- 4.92 ml brown sugar
- salt, to taste
- pepper, to taste
Directions See How It's Made
- Peel and dice onion, carrot and parsnip.
- In a large pot, caramelize 1 tablespoon sugar until light brown, deglaze with vinegar and let simmer for 1 minute.
- Add vegetables, parsley and spices, simmer for 2 more minutes. Add red wine, bring to a boil and simmer about 3 minutes.
- Let cool completely.
- Put chuck roast into marinade (in an airtight container or ziplock bag) and let marinate for 5-6 days in the fridge.
- Remove meat from marinade, pat dry.
- Strain marinade and reserve both liquid and vegetables and spices.
- In a pot, heat clarified butter.
- Salt and pepper chuck roast and dust with flour.
- Sear in hot fat until nicely browned from all sides.
- Remove met from pot, set aside.
- Roast vegetables and spices in the fat for 1 minute, add 1 teaspoon brown sugar, slightly caramelize and deglaze with some marinade.
- Bring to a boil, then add remaining marinade and broth.
- Add meat and crumbled gingerbread, bring to a slow boil, let boil for about 2 hours until meat is tender.
- remove meat from pot and strain sauce through a sieve, press vegetables through the sieve and let the sauce boil for about 10 minutes.
- Add raisins, simmer for 10 more minutes. Season with salt and pepper and maybe more sugar to taste.
- Put meat back into pot, heat and serve with spaetzle or potato dumplings.