Traditional sauerbraten (AKA German pot roast) Also known as German post roast, this hearty traditional dish is perfect for the cold evenings we get here in Ireland even as summer is upon us! It takes a few days to prepare by marinating the meat in the fridge, but it will be worth it.
Traditional sauerbraten (AKA German pot roast)
Also known as German post roast, this hearty traditional dish is perfect for the cold evenings we get here in Ireland even as summer is upon us! It takes a few days to prepare by marinating the meat in the fridge, but it will be worth it.
Ingredients:
5lb beef (use a cut like silverside)
For the marinade:
350ml red wine vinegar
230ml dry red wine
230ml cold water
2 large onions, thinly sliced
1 tbsp juniper berries, crushed
1 tbsp black peppercorns
2 sprigs fresh parsley
2 sprigs fresh thyme
3 bay leaves
2 tbsp sugar
For the roast:
3 tbsp butter
300g onions, diced
250g carrots, diced
150g celery, diced
230ml water
40g all-purpose flour, for sauce thickening
1 tsp sugar
Salt to taste
Place the beef into a large bowl and season it with salt. In a separate pot, combine the vinegar, wine and seasonings for the marinade. Bring to a boil and stir continually for 5 minutes, then allow to cool before pouring over the meat. Place an airtight covering over the bowl and place in the fridge for 2 or 3 days, turning the meat around once or twice a day.
When the meat has been fully marinated, place in a pot, separating the meat from the marinade. But don’t throw the liquid out! Add the onions, carrots, water, and celery in the pot. Strain the marinade and pour 350ml over the meat, putting aside what’s left over.
Place a top over the pot and place into a preheated oven at 180 degres for 2 1/2 hours, or until the meat is tender. Allow the beef to cool while you pour the leftover marinade into a pan on the heat. Depending on personal taste add the remaining sugar, and whisk a bit of flour into the sauce to thicken it. Adding a teaspoon of butter into the sauce is also optional.
When ready to serve, thinly slice the meat, arrange on a place and pour the sauce over. Enjoy!
Meredith Hicks is a freelance writer and blogger. Visit her website at meredithexpat.wordpress.com.
