Sauerbraten

Name: Sauerbraten
Prep time: 30 min
Cook time: 180 min
Total time: 3 h 30 min
Yield: 6 servings
Cuisine: Germany
Ingredients: 1.5kg beef topside or rump; 500ml red wine vinegar; 500ml red wine; 2 onions; 10 peppercorns; 4 cloves; 3 bay leaves; 2 slices gingerbread; 50g raisins

Germany

Germany's Sunday roast. Every Rhineland family fights over whose grandmother's recipe is authentic.

Rhineland pot roast — beef marinated in vinegar and spices for days, then slow-braised with raisins and gingerbread to create a sweet-sour sauce. Germany's most ceremonial dish.

Prep

30 mins

Cook

180 mins

Difficulty

Hard

Calories

425 kcal

Serves

Calories are an estimate based on ingredients used

Ingredients

1.5kgbeef topside or rump

500mlred wine vinegar

500mlred wine

2onions

10peppercorns

4cloves

3bay leaves

2 slicesgingerbread

50graisins

Method

Marinate beef in vinegar, wine and spices for 3-5 days, turning daily.

Remove beef. Pat dry. Brown all over. Strain marinade and add to pot.

Braise at 160°C for 2.5-3 hours.

Remove beef. Add gingerbread and raisins to sauce. Stir until dissolved.

Chef's Tip

The minimum marinade time is 3 days — less time produces a merely sour, not deeply complex result.

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Sauerbraten

Ingredients

Method

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