Sauerbraten: Considered The Best German Meat Meal

The best-known of all the German meat dishes, Sauerbraten (Sour pot roast), bears a misleading name. Although the meat is marinated in a tart liquid, the resulting richly flavored dish is a pleasure to savor. In Germany, there are many recipes for preparing Sauerbraten, some of which differ according to their region of origin.

Northern Germans, for example, marinate the meat in buttermilk, which gives a unique and pleasing flavor. In olden times it was necessary to leave the tough meat, either oxen or beef, in a marinade for several days in order to tenderize it. Nowadays, with excellent pot roast meat available, it is not necessary to marinate the meat for so long.

According to the grade of meat selected, the marination can vary from 24 to 72 hours. Gingersnap crumbs are used as a substitute for German honey cake or cookies.

 

INGREDIENTS

4-to-5-pound boneless beef roast ( bottom round, rump, or chuck), trimmed of fat.

1 cup dry red wine.

1 cup red wine vinegar.

2 cups cold water.

1 large onion, peeled and thinly sliced.

1 medium bay leaf.

8 peppercorns, bruised.

4 whole cloves.

4 parsley sprigs.

Salt and pepper to taste.

2 tablespoons flour.

3 tablespoons lard or other fat.

1 cup finely chopped onion.

1 medium carrot, scraped and diced.

8 gingersnaps, crumbled.

 

COOKING

Put the beef in a large kettle or bowl. Combine the wine, vinegar, water, onion, bay leaf, peppercorns, cloves, parsley, and salt in a saucepan and bring to a boil. Pour over the beef and cool. Cover and leave in a refrigerator for 1 to 3 days, depending on the quality of the meat, longer for chuck than for the bottom round.

Turn the meat at least once each day. Take the meat from the marinade and pat dry. Strain the marinade and reserve. Rub the meat with flour seasoned with salt and pepper.

Melt the lard or fat in a Dutch oven or heavy kettle and brown the meat in it on all sides. Remove with 2 spoons. Add the onions and carrots to the drippings and saute for 5 minutes. Add 3 cups of the reserved marinade and bring to a boil. Return the meat to the kettle. Simmer, covered, for 2 hours or longer, until the meat is tender.

Take the meat from the kettle and put it on a warm platter. Bring the remaining liquid and drippings to a boil and add the gingersnaps. Cook for 1 or more minutes until thickened. Remove from the heat. To serve, slice the meat and pour the sauce over it or serve separately.