Ingredients for Bavarian Sauerbraten
- 2 cups dry red wine
- 2 cups red wine vinegar
- 1 cup water
- 2 medium onions, sliced
- ½ cup celery leaves
- 1 tablespoon salt
- ½ cup brown sugar
- 1 teaspoon mustard seeds
- ½ teaspoon nutmeg
- ½ teaspoon cloves
- 1 teaspoon black peppercorns
- ½ cup fresh parsley, chopped
- 2 bay leaves
- 4-5 lbs beef chuck roast
- 2 tablespoons clarified butter
- 10 gingersnaps, crushed
- Salt and freshly ground pepper, to taste
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How to Make Bavarian Sauerbraten
- In a large non-reactive bowl, combine the red wine, red wine vinegar, water, sliced onions, celery leaves, salt, brown sugar, mustard seeds, nutmeg, cloves, peppercorns, parsley, and bay leaves.
- Add the beef chuck roast to the marinade. Ensure the meat is fully submerged. Cover the bowl and refrigerate for 3-4 days, turning the meat occasionally.
- Remove the meat from the marinade and reserve the marinade. Pat the meat dry with paper towels.
- Season the meat generously with salt and pepper.
- Heat the clarified butter in a large, heavy-bottomed Dutch oven or pot over medium-high heat until hot but not smoking.
- Add the beef roast and brown on all sides, about 5-7 minutes per side. This step helps to develop rich flavor.
- Pour the reserved marinade into the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 3 1/2 to 4 hours, or until the meat is fork-tender. Add more water if necessary to prevent sticking.
- Carefully transfer the cooked meat to a cutting board. Let it rest for at least 15 minutes before slicing.
- Strain the cooking liquid through a fine-mesh sieve into a bowl. Skim off any excess fat from the surface.
- In a saucepan, combine 1/2 cup of the strained cooking liquid with the crushed gingersnaps. Bring to a boil, then reduce heat and simmer, stirring frequently, until the sauce has thickened (about 5-7 minutes). Add more cooking liquid if needed to reach desired consistency.
- Season the sauce with salt and pepper to taste.
- Slice the rested meat thinly and serve it with the delicious gingersnap sauce and your favorite sides (potato dumplings, spaetzle, noodles, or boiled potatoes).
Nutrition Information (Approximate per serving)
Sodium
83 g
Sugar
38g
Fat
65g
Carbs
7g
