Sauerbraten
Germany's most revered pot roast requires patience measured in days, not hours. A substantial beef roast marinates for up to a week in a tangy bath of red wine vinegar, aromatics and warming spices including juniper berries, cloves and bay leaves. After slow braising, the rich, complex sauce is thickened with crumbled gingersnap cookies, adding subtle sweetness that balances the vinegar's bite. Served with potato dumplings and red cabbage.
Ingredients
- beef roast
- red wine vinegar
- gingersnaps
- onions
- spices
Instructions
- Marinate for days
- Brown meat
- Braise slowly
- Thicken sauce with gingersnaps