German Sauerbraten

Ingredients

• 1.5kg beef roasting joint
• For marinade: 500ml red wine vinegar, 500ml water, 2 onions, 2 carrots, 2 bay leaves, 6 cloves, 1 tsp peppercorns, 1 tsp juniper berries
• 3 tbsp oil
• 3 tbsp flour
• 100g gingersnap biscuits, crushed
• 2 tbsp brown sugar

Instructions

1. Combine the marinade ingredients and submerge the beef; refrigerate 3 days, turning daily.
2. Lift out the beef, dry well, and brown in oil.
3. Strain the marinade; add to the pot with the browned beef.
4. Simmer covered 3 hours until tender.
5. Lift out the meat to rest; whisk flour and crushed gingersnaps into the broth with sugar to thicken.
6. Slice the beef and serve with the sauce.

Serving suggestions

• Serve with red cabbage and dumplings.

Storage & reheating

Keeps 3 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions