Sauerbraten
This is a classic German entrée. We made this for a bride at her request of course and she instructed me that her eyes had better tear from the vinegar when she came into the venue otherwise, I wouldn’t have made it right. Her eyes teared with happiness!
Ingredients
- Beef Roast (eye round works great - leave some fat on the roast)
Marinade
- ½ cup Olive Oil
- 2 Large Chopped Onions
- 2 qts Beef Stock
- 1 cup White Vinegar
- ½ cup Sugar
- ¼ cup Dark Brown Sugar
- 2 tbsp Salt
- 2 tbsp Crushed Black Pepper
- 2 tbsp Ground Ginger
Cook
- Flour (to dredge meat)
- ¼ cup Olive Oil
- 1 stick Butter
- 2 Additional Diced Onions
- 4-6 stalks Celery (cut into ½-inch chunks)
- 2 Carrots (cut into ½-inch slices)
- ¼ cup White Vinegar
- 1 tbsp Black or Mixed Color Peppercorns
- 1 cup Ginger Snap Cookies
Instructions
- Clean Beef Roast - leave some fat on the roast.
Marinade
- Mix together Olive Oil, Onions, Beef Stock, White Vinegar, Sugar, Dark Brown Sugar, Salt, Crushed Black Pepper and Ground Ginger. Marinate meat covered for 2-3 days (the longer the better).
Cook
- Remove meat from marinade - saving marinade.
- Seriously dredge meat in Flour.
- In Dutch oven heat Olive Oil and Butter. Add floured beef and brown about 3 minutes on each side. Remove browned beef to a plate.
- Add Onions, Celery and Carrots to Dutch oven and sauté for minutes (there should be plenty of fat still in pan).
- Return browned beef to Dutch oven and pour reserved marinade over beef. Cover and slow roast in 300℉ oven for 2 hours.
- Remove Dutch oven from oven and add White Vinegar, Peppercorns and Ginger Snap Cookies. Cover and return to oven for 1 more hour.
- When finished carefully remove meat - you don't want it to fall apart - we aren't making pulled beef. Let roast rest and completely cool before slicing. I even refrigerate it overnight before slicing.
- Puree all the vegetables and liquids in Dutch oven. It will produce rich brown gravy.
- To serve pour hot gravy over sliced roast and place in 350℉ oven for 15 minutes or so to make sure the roast is hot. Serve with boiled parsley potatoes and red cabbage.
