Sauerbraten

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I was first introduced to the wonderful dish called Sauerbraten by my husband who was lucky enough to have been stationed with his family in Germany while growing up and then continued to travel back to the beautiful country side and dishes they missed so much. I instantly fell in love with all the new German foods that we were trying at restaurants any chance we got and finally worked up the courage to attempt making it in my own kitchen. To be completely honest when I saw the marinating time of 4-5 days I was very intimidated but after making the Sauerbraten just one time and realizing how easy it really was, I was hooked. Now Sauerbraten is a traditional German roast that is marinated over several days and served alongside Spaetzle. The roast can be made with various meats ranging from Beef, Pork, Venison, or Lamb. I prefer the beef roast myself but definitely be willing to experiment that’s how some of the best recipes and ideas come up.

Ingredients

• 4 lb. Roast (We traditionally use Beef)
• 2 cups Vinegar
• 2 cups Water
• 1 large Onion
• 1/4 cup Sugar
• 2 Tbsp Salt
• 10 Peppercorns
• 3 Whole cloves
• 2 Bay Leaves
• 1 Lemon rinsed and cut into 1/4” slices
• 3 Tbsp Butter
• 1/4 cup butter
• 1/4 cup flour
• 1/2 cup Sour Cream

Instructions

Start by drying off your roast with paper towels by blotting it. Then Combine the rest of the ingredients except lemons in a saucepan and heat but do not boil. Pour over your roast in a large pot or dutch oven and allow to cool. Add the sliced lemons, cover and refrigerate for 4-5 days while turning the meat once each day.

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Remove meat from the marinade and reserve the liquid. Brown the roast in 3 Tbsp butter over medium heat. Add 2 cups of your marinade and bring to boil. Reduce heat and cover to simmer 2.5-3 hours until the meat is tender. Adding more marinade if necessary.

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Remove the roast and slice while preparing the gravy.

Gravy:

Melt 1/4 cup butter with 1/4 cup flour making a roux. Add in the remaining marinade stirring constantly until thickened. Once thickened completely stir in 1/2 cup sour cream and serve over your sliced Sauerbraten. Serve alongside German Spaetzle and Artisan No Knead Bread.