Entree: Germany – Rhineland – Sauerbraten (Marinated and slow-braised beef roast in a tangy spiced vinegar-wine sauce finished with a sweet-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

Additional 72 hrs

Total 75 hrs

Ingredients

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

- 3 lb (1.36 kg) beef rump roast or rump cap (ideally boneless)
- 2 cups (480 ml) red wine
- 1 cup (240 ml) red wine vinegar
- 1 cup (240 ml) water
- 1 large onion, coarsely chopped (about 1 1/2 cups (225 g))
- 1 carrot, chopped (about 1/2 cup (60 g))
- 1 celery stalk, chopped (about 1/4 cup (40 g))
- 4 whole cloves
- 4 whole allspice berries
- 6 whole juniper berries, crushed lightly
- 2 bay leaves
- 8 whole black peppercorns
- 1 tbsp (12 g) sugar or 1 tbsp (15 ml) molasses
- 2 tbsp (30 ml) vegetable oil or lard for searing
- 2 tbsp (30 g) butter
- 2 tbsp (16 g) all-purpose flour for thickening the gravy
- 3 oz (85 g) ginger snaps or crisp gingerbread cookies, crushed
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) red wine or beef stock to adjust gravy consistency if needed

Show original ingredient measurements

- 3 lb (1.36 kg) beef rump roast or rump cap (ideally boneless)
- 2 cups (480 ml) red wine
- 1 cup (240 ml) red wine vinegar
- 1 cup (240 ml) water
- 1 large onion, coarsely chopped (about 1 1/2 cups / 225 g)
- 1 carrot, chopped (about 1/2 cup / 60 g)
- 1 celery stalk, chopped (about 1/4 cup / 40 g)
- 4 whole cloves
- 4 whole allspice berries
- 6 whole juniper berries, crushed lightly
- 2 bay leaves
- 8 whole black peppercorns
- 1 tbsp (12 g) sugar or 1 tbsp (15 ml) molasses
- 2 tbsp (30 ml) vegetable oil or lard for searing
- 2 tbsp (30 g) butter
- 2 tbsp (16 g) all-purpose flour for thickening the gravy
- 3 oz (85 g) ginger snaps or crisp gingerbread cookies, crushed
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) red wine or beef stock to adjust gravy consistency if needed

Instructions

1. Place the beef in a non-reactive container or zip-top bag. Combine red wine, red wine vinegar, water, chopped onion, carrot, celery, cloves, allspice, juniper, bay leaves, peppercorns, and sugar. Pour the marinade over the beef so it is submerged. Cover and refrigerate for 3–5 days, turning the meat once daily.
2. When ready to cook, remove beef from marinade and pat dry, reserving the marinade and solids. Strain the marinade into a bowl, pressing solids to extract liquid; discard solids or set aside the soft vegetables for later use in sauce.
3. Season the beef with salt and pepper. In a heavy Dutch oven over medium-high heat, add oil and sear the beef on all sides until deeply browned, about 3–4 minutes per side. Remove beef and set aside.
4. Reduce heat to medium, add butter to the pot and sprinkle in flour to make a light roux, stirring 1–2 minutes. Slowly whisk in the reserved strained marinade, scraping up browned bits from the pot. Bring to a simmer.
5. Return the seared beef to the pot. Add any pressed solids if desired. Cover and simmer gently on the stovetop or in a 325°F (160°C) oven until the beef is fork-tender, about 2 1/2–3 hours.
6. Remove the cooked beef to a cutting board and keep warm. Strain the braising liquid into a saucepan and skim excess fat if necessary. Bring the liquid to a simmer and stir in crushed ginger snaps until the sauce thickens and mellows in flavor, about 3–5 minutes. Adjust sweetness or acidity with a splash of red wine, sugar, or vinegar as preferred and season with salt and pepper.
7. Slice the beef against the grain and serve with the ginger-snap gravy spooned over the slices. Traditional accompaniments include red cabbage and potato dumplings or boiled potatoes.