Heidi is broadcasting the radio show from Oktoberfest this weekend, so, in honor of all things German, we’re giving you one of the national dishes of Germany. This is a tried and true recipe from my brother (chef disguised as a German teacher).
Sauerbraten (German Pot Roast)
Ingredients:
- 2 cups cider vinegar
- 2 cups water
- 1/3 cup brown sugar
- 1/2 tsp cloves
- 1/2 tsp allspice
- 1 Tbsp salt
- 1/2 tsp black pepper
- 1 tsp juniper berries
- 6 peppercorns
- 1 bay leaf
- 2 onions, diced, plus extra for roasting
- 4 1/2 lbs beef rump roast
- 3 carrots, chopped
- 2 stalks celery, chopped
- 10 gingersnap cookies, crushed
- In a large saucepan over high heat, combine the first 11 ingredients (vinegar through onions); cover and bring to a boil. Remove from heat; set aside to cool.
- Place roast in a resealable bag or container and pour over cooled marinade. Refrigerate for 5 days (yes, 5 days!).
- After 5 days, drain off the marinade and pat roast dry. Place beef in a roasting pan; add some of the marinade to the pan along with carrots, celery, and a little more onion.
- Bake at 325 degrees F until tender, approximately 4 hours. Remove meat from roasting pan and keep warm.
- To make the sauce, strain the leftover liquid from the roasting pan to remove the solids. Return the liquid to the pan and place over medium-high heat. Whisk in the gingersnaps and cook until thickened, stirring occasionally.
- Slice the meat and serve with the sauce.
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