Westphalian Sauerbraten

Recipe by Mia in Germany
READY IN: 2hrs 30mins




  • For marinating the roast:
  • Cube onion and carrot, bring to a boil with broth, cloves, laurel leaves, peppercorns and juniper berries. Immediately remove from heat, let cool.
  • Mix cold liquid (with vegetables and spices in it) with cider or red wine vinegar, pour over chuck roast and let marinate 4-5 days in the fridge (in a ziplock bag or airtight container).
  • After marinating, heat 1-2 tablespoons clarified butter or lard in a large pot, get meat out of the marinade and sear from all sides until browned.
  • Add the vegetables from the marinade and sear briefly, too.
  • Deglaze with half of the marinade.
  • Add salt and pepper to taste.
  • Add minced garlic.
  • Let cook for 1 hour.
  • Crumble in the gingerbread and add 4 tablespoons apple butter.
  • Let cook for 1 more hour.
  • Add some water every now and then, if necessary.
  • Add more salt and pepper, if necessary, and thicken the sauce with some cornstarch to taste.
  • Serve with potato dumplings and red cabbage.
  • Enjoy!