Prep 10 mins
Cook 2 hrs
Source: Germanfoods.org (Note: needs to marinate for 2-3 days in advance)
- 2 carrots, diced
- 1 onion, diced
- 1 1⁄3 cups red wine vinegar
- 1 1⁄3 cups water
- 1 1⁄3 cups dark german beer, such as Altbier
- 3 whole cloves
- 8 peppercorns
- 1 bay leaf
- 4 juniper berries
- 1 tablespoon sugar
- 1 1⁄2 lbs top round roast
- salt and pepper
- 1 tablespoon unsalted butter
- 1 cup gingerbread, crumbs
- 2 tablespoons sour cream
- 3⁄4 cup raisins (optional)
- Combine carrots, onion, vinegar, water, beer, cloves, peppercorns, bay leaf, juniper berries and sugar, bring to a boil: let cool completely.
- Pour over top round roast in a large ceramic or glass bowl.
- Cover, marinate and refrigerate for 2 to 3 days, turning meat over once or twice a day.
- Remove meat from marinade, pat dry and season with salt and pepper.
- Heat butter in large pot.
- Sear all sides of the roast.
- Once browned on all sides, add gingerbread crumbs and marinade.
- Gently simmer for 60 minutes with lid on; be sure not to let the mixture boil.
- Remove lid and continue simmering for another 30 to 45 minutes, adding water as needed to keep meat covered.
- Remove meat from marinade and set aside.
- Place marinade in a blender or food processor and blend until smooth.
- Season sauce to taste and stir in sour cream and raisins.
- Slice meat and serve with sauce.
Though I've enjoyed eating Sauerbraten many times, I haven't made it in about 25 years. This was nice and tasty, though maybe a little more vinegary then I've had before. Your instructions were great, I did make one major change I used short ribs in place of the roast. Too many times the center of a Sauerbraten roast just tastes like regular pot roast - the flavors barely permeate the meat, and I had seen the idea for using short ribs in an old Sunset magazine and thought this was the opportune time to try it. After preparing the marinade I put part of it in my Food Saver marinating tray with about 2 2/3 lbs of ribs, and ran the marinde cycle several times. I then poured everything into a storage dish to continue to marinate. The next day I blotted all the ribs dry and continued with the recipe - the ribs too about 3 hours to cook, the sauce got pretty thick about half way through so I had to stir pretty often to prevent sticking - I would cook them in the oven after browning next time. This makes lots of sauce, which I served over butter bow tie noodles. As hoped the flavor from the marinade went all the way through the meat (and in a lot less time) and so will stick with the short ribs. I think I might swap out part of the vinegar with beef broth but otherwise make the marinade as written. I served this with applesauce, onion rolls, and Amber Ale. Mom2Rose, thanks so much for sharing! Made by one of the Unrulies Under the Influence for ZWT6.