Entree: Germany – Berlin-Brandenburg – Sauerbraten (Marinated pot roast braised in a traditional sweet-sour spiced gravy)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 3 hrs 30 min

Additional 48 hrs

Total 52 hrs

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 lb (1.4 kg) beef roast (rump, chuck, or rump roast), trimmed (such as chuck roast)
- 2 cups (480 ml) red wine vinegar
- 1 cup (240 ml) dry red wine
- 2 cups (480 ml) water
- 2 large onions, sliced (about 10 oz (300 g))
- 2 carrots, coarsely chopped (about 4 oz (115 g))
- 2 celery stalks, coarsely chopped (about 3 oz (85 g))
- 10 juniper berries, lightly crushed (about 0.18 oz (5 g))
- 1 tbsp (8 g) whole black peppercorns
- 6 whole cloves
- 4 bay leaves
- 2 tbsp (30 g) granulated sugar
- 2 cups (480 ml) beef stock or broth
- 2 tbsp (30 g) butter
- 6–8 gingersnap cookies, crushed (about 2 oz (50 g))
- 2 tbsp (30 ml) vegetable oil for browning
- Salt to taste

Show original ingredient measurements

- 3 lb (1.4 kg) beef roast (rump, chuck, or rump roast), trimmed (such as chuck roast)
- 2 cups (480 ml) red wine vinegar
- 1 cup (240 ml) dry red wine
- 2 cups (480 ml) water
- 2 large onions, sliced (about 10 oz / 300 g)
- 2 carrots, coarsely chopped (about 4 oz / 115 g)
- 2 celery stalks, coarsely chopped (about 3 oz / 85 g)
- 10 juniper berries, lightly crushed (about 5 g)
- 1 tbsp (8 g) whole black peppercorns
- 6 whole cloves
- 4 bay leaves
- 2 tbsp (30 g) granulated sugar
- 2 cups (480 ml) beef stock or broth
- 2 tbsp (30 g) butter
- 6–8 gingersnap cookies, crushed (about 2 oz / 50 g)
- 2 tbsp (30 ml) vegetable oil for browning
- Salt to taste

Instructions

1. Step 1: In a nonreactive bowl or container, combine red wine vinegar, red wine, water, sliced onions, carrots, celery, crushed juniper, peppercorns, cloves, bay leaves, and sugar. Stir to dissolve sugar.
2. Step 2: Submerge the beef roast in the marinade, cover, and refrigerate for 48–72 hours, turning the roast once a day.
3. Step 3: Remove roast from marinade and pat dry with paper towels. Strain the marinade, reserving the liquid and discarding solids; measure the liquid and add beef stock if needed to total about 3 cups (720 ml) of braising liquid.
4. Step 4: Heat vegetable oil in a heavy Dutch oven over medium-high heat. Season roast with salt and brown on all sides, about 3–4 minutes per side.
5. Step 5: Pour the reserved marinade liquid and beef stock over the roast. Bring to a gentle simmer, cover, and reduce heat to low. Braise until very tender, about 2 1/2–3 hours, turning once halfway through.
6. Step 6: Remove roast to a cutting board and keep warm. Strain braising liquid into a saucepan, skim fat, and bring to a simmer. Whisk in crushed gingersnaps a little at a time until the sauce is smooth and slightly thickened.
7. Step 7: Stir in butter to finish the sauce, adjust seasoning with salt and a pinch of sugar if more balance is needed, and simmer briefly to meld flavors.
8. Step 8: Slice the roast across the grain and serve with hot sauce spooned over the meat.