Sauerbraten

Method

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1. Bring the vinegar, wine, water, onions, carrots, spices, bay and salt to the boil, then cool completely.

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2. Submerge the beef in the cold marinade in a non-reactive container, cover, and refrigerate for 3 days, turning it once a day.

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3. Lift the beef out and pat it thoroughly dry. Strain the marinade and reserve both the liquid and the vegetables.

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4. Heat the oil in a heavy casserole and brown the beef hard on all sides, about 12 minutes in total.

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5. Lift it out, add the reserved vegetables, and fry 8 minutes. Stir in the tomato purée and cook 2 minutes.

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6. Return the beef, pour in 750 ml of the strained marinade, and bring to a simmer.

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7. Cover and braise at 150°C / 300°F for 3 hours, turning once, until the beef is completely tender.

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8. Lift the beef out and keep it warm. Strain the braising liquid into a pan and skim the fat.

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9. Whisk in the crumbled gingerbread, raisins and brown sugar and simmer 12 minutes until the gravy thickens and turns glossy. Taste and balance the sweet against the sour.

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10. Stir in the soured cream if using, slice the beef thickly, and serve with the gravy poured over.

    Mark done

Chef’s Tips

• Three days is the minimum for a proper sauerbraten. Two gives you a pleasant pot roast.
• Dry the beef very thoroughly before browning or it will not colour at all.
• Taste the gravy carefully at the end. The sweet-sour balance is the whole character of the dish.

Pairing Suggestions

• Potato dumplings or spätzle
• Braised red cabbage
• A German red or a dark beer

Storage & Reheating

Refrigerate up to 4 days and freeze 3 months in the gravy. Reheat gently in the sauce.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.