Sauerbraten
German pot roast marinated for several days in a mixture of vinegar, wine, and spices, served with a rich gravy and potato dumplings (Knödel).
140 min
Medium
Alemana
6 servings
The story behind
Considered one of Germany's national dishes, Sauerbraten is the perfect example of culinary patience; the long marinating process tenderizes tough cuts of beef and creates a unique sweet-and-sour flavor profile.
Instructions
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1Marinate the beef in the vinegar, wine, vegetables, and spices in the refrigerator for 3 to 5 days.
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2Remove meat from marinade, pat dry, and sear in a heavy pot until browned.
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3Strain the marinade liquid and add it to the pot with the meat.
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4Simmer on low heat for about 2 hours until the meat is fork-tender.
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5Remove meat, thicken the liquid with crushed gingersnaps or flour to make the gravy, and serve with Knödel.
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