World Flavors Cookbook

Rheinischer Sauerbraten

A traditional German pot roast — beef marinated for days in a vinegar-spice mixture, then slow-braised until tender and served with a sweet-and-sour gravy.

Cuisine: Germany

Ingredients

• 1.5kg beef roast
• 2 cups red wine vinegar
• 1 cup water
• 2 onions, sliced
• 10 juniper berries, 5 cloves, 3 bay leaves
• 1 tbsp sugar
• 1/2 cup raisins
• 2 gingerbread cookies (Lebkuchen) or gingersnaps for thickening

Instructions

1. Bring vinegar, water, onions, and spices to a boil. Let cool.
2. Place the beef in a non-reactive container and pour the marinade over. Refrigerate for 3-5 days, turning daily.
3. Remove beef, pat dry, and sear in a heavy pot until browned.
4. Strain the marinade and pour into the pot. Simmer covered for 2.5 to 3 hours.
5. Remove the meat. Crumble the cookies into the sauce and add raisins. Simmer until thickened.
6. Slice the meat and serve with the rich gravy and potato dumplings (Knödel).