German Sauerbraten

Name: German Sauerbraten
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Ingredients: 1.5 kg beef chuck or brisket, cut into chunks; 2 medium onions, sliced; 3 carrots, cut into chunks; 2 celery stalks, cut into chunks; 250 ml red wine vinegar; 250 ml beef stock; 2 tbsp tomato paste; 2 tbsp olive oil; 3 bay leaves; 6 juniper berries; 1 tsp black peppercorns; 1 tsp salt; 0.5 tsp ground ginger; 2 cloves

Germany's beloved pot roast, marinated in red wine vinegar and spices then braised low and slow into a gloriously tender centrepiece with a rich gravy.

80 min4 servingsMedium

You'll needStovetopOven

Ingredients

1.5 kgbeef chuck or brisket, cut into chunks
2medium onions, sliced
3carrots, cut into chunks
2celery stalks, cut into chunks
250 mlred wine vinegar
250 mlbeef stock
2 tbsptomato paste
2 tbspolive oil
3bay leaves
6juniper berries
1 tspblack peppercorns
1 tspsalt
0.5 tspground ginger
2cloves

How to make it

Step 1—

Pat beef dry and season with salt and pepper. Heat olive oil in a large Dutch oven over high heat.

Step 2—

Brown the beef in batches for 3-4 minutes per side. Remove and set aside.

Step 3—

Add onions, carrots, and celery to the pot. Sauté for 5 minutes until softened.

Step 4—

Stir in tomato paste and cook for 1 minute.

Step 5—

Deglaze the pot with red wine vinegar, scraping up browned bits.

Step 6—

Return beef to the pot and add beef stock, bay leaves, juniper berries, peppercorns, ginger, and cloves.

Step 7—

Bring to a simmer, cover, and reduce heat to low.

Step 8—

Braise for 45-50 minutes until beef is tender, stirring occasionally.

Step 9—

Remove bay leaves and cloves. Adjust seasoning with salt and pepper.

Step 10—

Serve hot with the braising liquid spooned over the meat.

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