Name: German Sauerbraten Slow Cooked
Prep time: PT-490311H12M41S
Cook time: PT-490311H12M41S
Total time: PT-85H17M41S
Cuisine: German
Ingredients: For the marinade:; 2 cups red wine; 1 cup red wine vinegar; 1 onion, sliced; 2 carrots, chopped; 2 cloves garlic, minced; 10 whole cloves; 2 bay leaves; 1 tablespoon sugar; 1 teaspoon salt; 1 teaspoon black peppercorns; 3-4 pounds beef roast (such as chuck or rump); For searing and cooking:; 2 tablespoons vegetable oil; 2 onions, sliced; 2 carrots, sliced; 2 tablespoons flour; 1 cup beef broth; 1/4 cup gingersnap crumbs (optional for thickening)

Description

A traditional German dish of marinated beef slow-cooked to tender perfection, served with a rich gravy.

Ingredients

Scale

For the marinade:
2 cups red wine
1 cup red wine vinegar
1 onion, sliced
2 carrots, chopped
2 cloves garlic, minced
10 whole cloves
2 bay leaves
1 tablespoon sugar
1 teaspoon salt
1 teaspoon black peppercorns
3–4 pounds beef roast (such as chuck or rump)
For searing and cooking:
2 tablespoons vegetable oil
2 onions, sliced
2 carrots, sliced
2 tablespoons flour
1 cup beef broth
1/4 cup gingersnap crumbs (optional for thickening)

Instructions

For the marinade:
In a large bowl, combine red wine, vinegar, sliced onion, chopped carrots, garlic, cloves, bay leaves, sugar, salt, and peppercorns.
Place the beef roast in the marinade, ensuring it's fully submerged. Cover and refrigerate for 2-3 days, turning occasionally.
For cooking:
Remove the beef from the marinade, pat dry, and reserve the marinade.
Heat oil in a large pot or Dutch oven over medium-high heat. Sear the beef on all sides until browned, about 5-7 minutes.
Remove the beef and add sliced onions and carrots to the pot. Cook until softened, about 5 minutes.
Sprinkle flour over the vegetables and stir to make a roux.
Gradually add the reserved marinade and beef broth, stirring constantly to create a smooth gravy. Bring to a simmer.
Return the beef to the pot, cover, and simmer on low heat for 2-3 hours, or until the beef is very tender. Alternatively, transfer to a slow cooker and cook on low for 6-8 hours.
If using, stir in gingersnap crumbs for a sweeter, thicker gravy. Season to taste with salt and pepper.
Remove the beef, slice thinly, and serve with the gravy.

Notes

This recipe requires advance marinating for the best flavor. Serve with potato dumplings or red cabbage for a complete German meal.

Prep Time: 30 minutes + 2-3 days marinating
Cook Time: 2-3 hours
Method: Main Dish
Cuisine: German

Nutrition

Calories: 450 kcal
Sugar: 8g
Fat: 20g
Carbohydrates: 15g
Protein: 45g