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
  1. 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.
  2. Place roast in a resealable bag or container and pour over cooled marinade.  Refrigerate for 5 days (yes, 5 days!).   
  3. 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.  
  4. Bake at 325 degrees F until tender, approximately 4 hours.  Remove meat from roasting pan and keep warm.
  5. 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.
  6. Slice the meat and serve with the sauce.

 

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