2 hrs 30 mins
Mia in Germany's Note:
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!
My Private Note
Units: US | Metric
- 2 lbs chuck roast
- 2 onions
- 1 carrot
- 1 parsnip
- 3 sprigs fresh parsley
- 1 tablespoon sugar
- 1/8 cup red wine vinegar
- 1 teaspoon juniper berries
- 1 teaspoon black peppercorns
- 1 teaspoon allspice berry
- 3 laurel leaves
- 3 cloves
- 2 cups red wine
- 2 tablespoons clarified butter
- 1 tablespoon flour
- 4 cups beef broth
- 2 ounces gingerbread
- 2 ounces raisins
- 1 teaspoon brown sugar
- salt, to taste
- pepper, to taste
- 1Peel and dice onion, carrot and parsnip.
- 2In a large pot, caramelize 1 tablespoon sugar until light brown, deglaze with vinegar and let simmer for 1 minute.
- 3Add vegetables, parsley and spices, simmer for 2 more minutes. Add red wine, bring to a boil and simmer about 3 minutes.
- 4Let cool completely.
- 5Put chuck roast into marinade (in an airtight container or ziplock bag) and let marinate for 5-6 days in the fridge.
- 6Remove meat from marinade, pat dry.
- 7Strain marinade and reserve both liquid and vegetables and spices.
- 8In a pot, heat clarified butter.
- 9Salt and pepper chuck roast and dust with flour.
- 10Sear in hot fat until nicely browned from all sides.
- 11Remove met from pot, set aside.
- 12Roast vegetables and spices in the fat for 1 minute, add 1 teaspoon brown sugar, slightly caramelize and deglaze with some marinade.
- 13Bring to a boil, then add remaining marinade and broth.
- 14Add meat and crumbled gingerbread, bring to a slow boil, let boil for about 2 hours until meat is tender.
- 15remove meat from pot and strain sauce through a sieve, press vegetables through the sieve and let the sauce boil for about 10 minutes.
- 16Add raisins, simmer for 10 more minutes. Season with salt and pepper and maybe more sugar to taste.
- 17Put meat back into pot, heat and serve with spaetzle or potato dumplings.
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Nutritional Facts for Rhineland Sauerbraten
Serving Size: 1 (692 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 586.1
- Calories from Fat 182
- Total Fat 20.2 g
- Saturated Fat 10.1 g
- Cholesterol 164.9 mg
- Sodium 1097.9 mg
- Total Carbohydrate 28.8 g
- Dietary Fiber 2.1 g
- Sugars 17.0 g
- Protein 52.3 g
The following items or measurements are not included: