Name: Traditional German Sauerbraten
Total time: 180 min
Yield: 6 servings
Cuisine: German
Ingredients: 1.5kg beef (such as rump or round); 1 cup red wine; 1 cup beef broth; 1 onion, sliced; 2 cloves garlic, minced; 2 tablespoons brown sugar; 2 tablespoons vinegar; 1 teaspoon caraway seeds; 1 teaspoon allspice; Salt and pepper to taste; Potato dumplings (optional)

Traditional German Sauerbraten

A slow-cooked pot roast with a tangy marinade and served with potato dumplings.

180 minutes6 servings

Method

In a large bowl, combine the beef with red wine, beef broth, onion, garlic, brown sugar, vinegar, caraway seeds, allspice, salt, and pepper. Cover and refrigerate for at least 24 hours.
Preheat the oven to 180°C (350°F).
Remove the beef from the marinade and place it in a roasting pan.
Roast the beef for 2 to 2.5 hours, or until tender.
In a saucepan, bring the remaining marinade to a boil, then reduce to a simmer and let it thicken slightly.
Serve the Sauerbraten with the sauce and potato dumplings.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

Read in another language