Sauerbraten with Sauce (Print)

Juicy sauerbraten, marinated for deep flavor and finished with savory sauce. Awesome for holiday dinners.

# Ingredients:

→ Marinade stuff

01 - 1 teaspoon black peppercorns
02 - 1 teaspoon whole allspice
03 - 1 teaspoon whole cloves
04 - 2 bay leaves
05 - 1 tablespoon sugar
06 - 2 garlic cloves, finely chopped
07 - 1 big onion, sliced up
08 - 720 ml water
09 - 240 ml red wine vinegar or apple cider vinegar

→ For the roast

10 - 2 tablespoons vegetable oil
11 - 1.4–1.8 kg beef roast (get one from hip or shoulder)

→ Sauce section

12 - 2 tablespoons flour
13 - 2 tablespoons butter
14 - 480 ml beef stock
15 - 60 g crushed spiced biscuits (Printen or gingerbread can swap in)

# Steps:

01 - Cut the beef into slices, plop them on plates and pour heaps of sauce all over. Serve it up with mashed potatoes, red cabbage or whatever sides you like.
02 - Move the meat out and set it aside for a second. Pour the leftover cooking liquid through a strainer and throw out all the bits. Heat up the strained liquid again, toss in those crushed biscuits, then mix butter and flour to a paste and whisk it in. Let it gently bubble as you stir for about 5 minutes, until it thickens up.
03 - Dump the marinade and broth into your pot with the meat. Turn up the heat till it bubbles, then drop it down, cover it, and cook for 3 hours or so on low. When the beef falls apart with a fork, it's done.
04 - Pull the beef from the marinade and wipe it dry with paper towels. Pour oil in your heavy pan, get it hot on medium-high, then sear all the beef sides till browned deeply—like 4 to 5 minutes per side.
05 - Grab a big bowl. Toss in vinegar, water, sliced onion, chopped garlic, sugar, bay leaves, cloves, allspice and peppercorns, then mix it all up. Put your beef in a non-metal container and pour that marinade over top. Cover it up and stick in the fridge for at least 3 days—you should turn the meat now and then.

# Notes:

01 - If you want the meat super flavorful, let it soak in the marinade for at least three days. The longer you leave it, the tastier and softer it gets.

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