Beef Sauerbraten (Print)
Tender beef, lively marinade, and rich sauce create a real treat for your taste buds.
# Ingredients:
→ For the Sauce (optional)
01 -
1 tablespoon corn starch
02 -
2 tablespoons water
→ For Braising
03 -
900 ml beef stock
04 -
2 to 3 tablespoons vegetable oil
→ Beef and Marinade
05 -
1.5 to 1.8 kg beef roast (shoulder or hip, look for nice marbling)
06 -
480 ml white wine vinegar
07 -
480 ml water
08 -
1 big onion, chopped chunky
09 -
2 celery sticks, roughly chopped
10 -
2 carrots, sliced up
11 -
2 tablespoons brown sugar
12 -
8 to 10 peppercorns
13 -
6 whole cloves
14 -
3 bay leaves
# Steps:
01 -
Slice up the beef into thick pieces and spoon over plenty of hot sauce. Spätzle, potato dumplings, or red cabbage are classic go-tos on the side.
02 -
Mix the corn starch and water until super smooth, then pour it into the bubbling sauce. Stir while it simmers until it's thick enough for you.
03 -
Pull the beef out of the pot, cover it up, and let it chill out for about 10 to 15 minutes. Strain the sauce so veggies and spices are left behind. Pour sauce in a saucepan and simmer on medium till it cooks down by a third.
04 -
Pour all the marinade (including veggies and spices) plus the beef stock over your browned beef. Everything should almost cover the beef. Pop a lid on and cook in a preheated oven at 165°C for about 2.5 to 3 hours. The meat should be super tender by the end.
05 -
Drain the beef and get rid of any extra marinade. Heat oil in a roasting pot on medium-high and brown the roast all over. Hold onto the leftover marinade.
06 -
Lay the beef in a big bowl or freezer bag. Cover it with the cooled marinade so it's fully under. Seal or cover and marinate in the fridge for 3 to 4 days. Turn the beef every day so the flavors soak in everywhere.
07 -
Throw vinegar, water, onion, carrots, celery, brown sugar, bay leaves, peppercorns, and cloves into a good-sized pot. Heat and stir until sugar's dissolved. Pull it off the heat and let it cool down completely.
# Notes:
01 -
For the best taste, let the beef soak for at least 3 days, flipping it daily. Put a heavy plate on top to keep it fully under the marinade.
02 -
If you like sweeter sauce, toss in a little apple syrup, some raisins, or extra brown sugar when you simmer it down.