Sauerbraten

Tangy, fall-apart tender beef braised in a wine-and-vinegar marinade becomes a warming German classic that deepens in flavor over three days. Sweet onions, carrots, and celery meld with the rich sauce while the meat absorbs every savory note. Perfect for cold-weather dinners and special occasions when you want something truly memorable.

Ingredients

4 lbs beef bottom round or rump roast

2 cups dry red wine

1 1/2 cups red wine vinegar

2 cups water

2 medium yellow onions, sliced

2 carrots, peeled and chopped

2 stalks celery, chopped

2 bay leaves

10 whole black peppercorns

6 whole cloves

8 juniper berries, crushed

1 tsp mustard seeds

2 tsp kosher salt

1 tsp freshly ground black pepper

3 tbsp vegetable oil

3 tbsp all-purpose flour

2 tbsp tomato paste

1/3 cup crushed gingersnap cookies

2 tbsp brown sugar

1/2 cup sour cream

Instructions

Combine red wine, red wine vinegar, water, sliced onions, carrots, celery, bay leaves, peppercorns, cloves, juniper berries, and mustard seeds in a large pot and bring to a simmer. Remove from heat and let cool completely.

Place the beef roast in a large glass or ceramic container and pour the cooled marinade over it, ensuring the meat is fully submerged. Cover tightly and refrigerate for 3 to 5 days, turning the roast once daily.

Remove the roast from the marinade and pat completely dry with paper towels. Season generously with salt and pepper. Strain the marinade, reserving both the liquid and the vegetables separately.

Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, about 4 minutes per side. Transfer to a plate.

Add the reserved vegetables to the pot and cook until softened and lightly caramelized, about 8 minutes. Stir in flour and tomato paste, cooking for 2 minutes.

Pour in 3 cups of the reserved marinade liquid and bring to a simmer, scraping up any browned bits from the bottom of the pot.

Return the roast to the pot, cover with a tight-fitting lid, and transfer to a preheated 325°F oven. Braise for 2 1/2 to 3 hours, turning occasionally, until the meat is fork-tender.

Transfer the roast to a cutting board and tent with foil. Strain the braising liquid into a saucepan, pressing on the solids to extract all flavor. Discard solids.

Bring the liquid to a simmer and whisk in crushed gingersnaps and brown sugar. Cook until the gravy thickens, about 10 minutes. Remove from heat and stir in sour cream.

Slice the sauerbraten against the grain and serve with the warm gingersnap gravy ladled over the top.