Beef Sauerbraten
German marinated pot roast slow-braised in a tangy red wine and vinegar sauce. Marinating the beef for a full three days actually tenderises the meat and builds sauerbraten's distinctive sharp, tangy flavour.
Ingredients
Instructions
Marinate beef in wine, vinegar, vegetables and spices for 3 days in the fridge.
Remove beef, pat dry. Brown all over in oil.
Add strained marinade and vegetables. Simmer 2.5 hours until tender.
Remove beef. Strain sauce, add crushed gingerbread and simmer to thicken.
Slice beef and serve with sauce, red cabbage and potato dumplings.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.