Sauerbraten

Sauerbraten (German for "sour braised meat") is a traditional German dish. It is a beef roast that is marinated for a few days in red wine, vinegar and spices, so that the meat acquires a tangy but pleasant flavor.

Marinating in an acidic environment also helps to tenderize the meat.

The meat is then braised with vegetables, fruit, the marinade and a bit of nutmeg, ginger and clove. The roast is served with a sweet and sour sauce that is made from the braising liquid.

There are regional variants of Sauerbraten in Germany. I prefer the sweet-and-sour variant from the Rhineland ("Rheinischer Sauerbraten").

In my recipe, I create a spicy note by adding 1-2 hot Piquin chiles to the marinade, but you can of course leave it out if you don't like spicy food. I also use some dried apricot to add flavor to the sauce. The recipe is also a bit heavier on garlic than the average German recipe.

Ingredients

Meat and Marinade

• 2½ lb / about 1 kg beef chuck roast (not too lean)
• 1 cup / 250 ml red wine
• 1 cup / 250 ml vinegar
• 2 cups / 500 ml water
• 2 bay leaves
• 10 juniper berries
• 1 tbsp peppercorns, cracked
• 1-2 Piquin chiles (optional)

Preparing the Roast

• 1-2 tsp freshly ground pepper
• 1 tsp salt (or to taste)
• 1 small onion, chopped
• 1 tbsp clarified butter / butterfat
• 1 clove garlic, chopped
• ½ stalk celery, chopped
• ½ carrot, chopped
• 1 oz / 30 g dried apricot
• 5 oz / 150 g raisins
• a pinch of dried ginger
• a pinch of freshly ground nutmeg
• a pinch of allspice
• 2 cloves
• ¼ cup / 60 ml sour cream
• 2-3 tbsp tomato paste

Preparation

Marinating the Meat

1. Combine wine, vinegar, water, bay leaves, juniper berries, peppercorns and chiles in a pan.
2. Set over high heat, bring to a boil and boil for a few minutes.
3. Let cool down.
4. Place the meat in a bowl. Add marinade. Marinate for 2-4 days in the refrigerator. Turn meat 1-2 times a day.

Making the Sauerbraten

1. Take the meat out of the marinade and blot dry. Rub with freshly ground black pepper and salt.
2. Preheat oven to 350°F / 175°C.
3. Set a large ovenproof pan over high heat. Add clarified butter. Sear the meat and brown well on all sides. Remove from pan.
4. Reduce heat. Add chopped onion and cook until golden brown. Add garlic, celery, apricot, carrot, about one third of the raisins, allspice, ginger, cloves and nutmeg. Cook for 5 minutes.
5. Add the marinade to the pan, bring to a boil and cook for about 5 minutes. Return meat to the pan. Cover and place in the preheated oven.
6. Cook for about 90-120 minutes.
7. Remove from oven and take the meat out of the pan.
8. Strain the liquid into a saucepan. Bring to a boil and cook uncovered to reduce.
9. Add remaining raisins. Whisk in sour cream and tomato paste.
10. If necessary and desired, thicken with a bit of cornstarch slurry (optional).
11. Adjust seasoning with salt and pepper.
12. Cut the meat into thin slices. Serve with the sauce.

Serve with potato dumplings, spätzle or pasta and a vegetable like green beans, peas or braised red cabbage.

Preparation time: a few days (includes marinating the meat).

Yields 6-8 servings

This recipe got its main inspiration from a few phone calls to my Mom, asking her about recipes for Sauerbraten and Kartoffelklöße.