Name: German Sauerbraten with Vinegar Marinade and Sour Cream Sauce
Total time: 240 min
Yield: 6 servings
Cuisine: German
Ingredients: 3 pounds beef round or rump roast; 1 cup red wine vinegar; 1 cup beef broth; 1 onion, sliced; 2 carrots, sliced; 2 celery stalks, sliced; 2 cloves garlic, minced; 1 tablespoon whole cloves; 1 bay leaf; 1 teaspoon black peppercorns; Salt to taste; 1 cup beef broth; 2 tablespoons flour; 1 tablespoon butter; 1 tablespoon brown sugar; 1/2 cup sour cream

A classic German pot roast dish made with beef, marinated in vinegar and served with a rich sauce.

Method

In a large bowl, combine vinegar, beef broth, onion, carrots, celery, garlic, cloves, bay leaf, and peppercorns.
Add the beef roast to the marinade, cover, and refrigerate for at least 24 hours.
Remove the beef from the marinade, reserving the liquid. Pat the beef dry.
In a large Dutch oven, heat some oil over medium heat. Brown the beef on all sides.
Add the reserved marinade liquid to the pot, bring to a simmer, and cover.
Simmer for 2.5 to 3 hours until the beef is tender.
In a separate pan, whisk together beef broth, flour, butter, brown sugar, and sour cream. Cook until thickened.
Serve the Sauerbraten with the sauce and traditional sides like potatoes or sauerkraut.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.