Ingredients for Westphalian Sauerbraten
- 3-4 lb beef chuck roast
- Cider Vinegar
- Beef Broth
- 6 whole cloves
- 4 bay leaves
- 1 tbsp black peppercorns
- 1 tbsp juniper berries
- Onions
- 1 large carrot, cubed
- Salt
- Pepper
- 1 piece (about 1 oz) of gingerbread, crumbled
- 4 tbsp apple butter
- Clarified Butter
- Garlic Clove
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How to Make Westphalian Sauerbraten
- **Marinate the Roast:** Combine all marinade ingredients (see below) in a large bowl or zip-top bag.
- **Prepare Marinade:** In a saucepan, combine 1 large onion (cubed), 1 large carrot (cubed), 4 cups beef broth, 6 whole cloves, 4 bay leaves, 1 tbsp black peppercorns, and 1 tbsp juniper berries. Bring to a boil, then immediately remove from heat and let cool completely.
- **Combine and Marinate:** Once cool, add ½ cup apple cider vinegar or red wine vinegar to the broth mixture. Pour the marinade over a 3-4 lb beef chuck roast. Marinate in the refrigerator for 4-5 days, turning occasionally.
- **Sear the Roast:** Remove the roast from the marinade, reserving the marinade. Heat 1-2 tbsp clarified butter or lard in a large Dutch oven or oven-safe pot over medium-high heat. Sear the roast on all sides until deeply browned.
- **Sear Vegetables:** Add the reserved vegetables from the marinade to the pot and sear briefly.
- **Deglaze:** Pour half of the reserved marinade into the pot, scraping up any browned bits from the bottom.
- **Season and Simmer:** Season generously with salt and pepper. Add 2 cloves minced garlic. Bring to a simmer, then cover and cook in a preheated 325°F (160°C) oven for 1 hour.
- **Add Flavor Boost:** Crumble 1 piece (about 1 oz) of gingerbread into the pot and stir in 4 tbsp apple butter. Continue to simmer, covered, for another hour.
- **Maintain Moisture:** Add a little water to the pot if needed to prevent sticking or drying out.
- **Adjust Seasoning and Thicken:** After the second hour, taste and adjust seasoning with salt and pepper as needed. If the sauce is too thin, whisk together 1-2 tbsp cornstarch with 2 tbsp cold water to form a slurry. Gradually whisk the slurry into the sauce to thicken. Simmer until thickened, stirring frequently.
- **Serve:** Serve the Westphalian Sauerbraten hot with potato dumplings and red cabbage. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
19g
Fat
28g
Carbs
2g
