Sauerbraten

This is a very traditional German dish, sort of like a German style pot roast. Do not marinate the meat for less than recommended, or the meat may not have the full flavor and come out dry. This dish should be prepared about 5-7 days in advance of being served.

INGREDIENTS

  • 5 – 10lb Beef Roast (Pot Roast, Rump Roast or similar cut of Beef)
  • Apple Cider Vinegar
  • Water
  • Onions
  • Bay Leaves

PREPARATION

Prepare a marinade for your roast that is approximately 50% Apple Cider Vinegar and 50% Water (should be enough to cover the entire roast inside a large pot). Add onions and bay leaves and marinade for at least 5-7 days.

After marinading, remove the roast from the marinade (put the marinade to the side for later – do not throw it out). Brown the roast on all sides in either a large pot or pan. Place the browned roast back into the pot with the marinade and cook slowly on medium heat until fully cooked and tender (depending on the size of the roast, this could take a few hours … this step may also be done in a crock pot or other slow cooker if you have one of adequate size).

When the meat is fully cooked it should be tender enough that it nearly falls apart with a fork. Remove it from the marinade to a serving platter. Take part of the cooked marinade to make a gravy in a smaller pot (add some sour cream and/or flour to thicken the gravy).

This dish is traditionally served with Potato Dumplings, but is also great with Mashed Potatoes.

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