Description
Sauerbraten is a signature German dish often served on Christmas. It’s a fork-tender pot roast drowned in a fantastic sweet and sour gravy!
Ingredients
- FOR THE MARINADE:
- 1 teaspoon Black Peppercorns
- 4 Juniper Berries
- 8 whole Allspice Berries
- 2 Bay Leaves
- 2 whole Cloves
- ½ teaspoons Salt
- 1-½ cup Red Wine Vinegar
- 1-½ cup Dry Red Wine
- 1 Large Yellow Onion, Sliced
- 5 pounds Boneless Beef Chuck Roast
- FOR THE BROWNING:
- 1 Tablespoon Unsalted Butter
- 1 Tablespoon Vegetable Oil
- FOR THE GRAVY:
- 6 Gingersnap Cookies, Broken Into Crumbs
- ½ cups Golden Raisins
- 1 Tablespoon Sugar
- 1 cup Sour Cream
Preparation
To prepare the marinade, crush the peppercorns, juniper, and allspice and add to a small saucepan together with bay leaves, cloves, salt, red wine vinegar, red wine, and onion. Bring to a boil. Remove from heat and let cool.
To a bowl, add beef and coat with marinade. Cover and refrigerate for 48–72 hours. Turn the meat a few times each day.
Preheat oven to 300°F.
Take the meat out of the fridge and transfer to a plate. Pat dry with paper towels. Reserve the marinade, we will need it later.
In a large Dutch oven, heat butter and vegetable oil. Add beef and brown on all sides for about 25 minutes. Add reserved marinade. Bring to a boil. Cover with parchment paper and press it down until it almost touches the meat. Cover with a lid and transfer to the oven.
Cook for 1 1/2 hours. Turn the meat over, and cook for 1 1/2 hours more or until fork-tender. Transfer the beef to a plate.
To make the gravy, strain the cooking liquid into a saucepan. Wait a couple of minutes and skim off the fat. Add gingersnap cookie crumbs, raisins, sugar, and bring to a boil. Cook for 5 minutes, whisking constantly. The gravy should slightly thicken. Remove from heat and add sour cream.
Slice the beef and pour the gravy over it.
