Sauerbraten or “sour roast meat” is a dish that is marinated in a vinegar and herb solution for several days to break down the toughness of the meat. After marination, the meat is cooked for several hours like a traditional roast. Traditionally, sauerbraten is served with potato dumplings (Kartoffelklöße or Kartoffelkloesse) and red cabbage (Rotkohl).
I love sauerbraten and I wanted to share it with my new family. Because it takes 3 days to marinate and 3 hours to cook it requires patience, but I think it is worth it.
I started with a recipe from Cooks.com. My technique is to start with a recipe and make it my own by modifying it a little. For my version I chose bottom round of beef and added some uncooked bacon and Merlot wine to the marinade. I also warmed the marinade to a simmer to let all the flavors come out at the start. Then I let it sit in my refrigerator for 3 days. I turned the meat over every night.
When it was time to cook the meat I saved the marinade and brazed the meat until lightly brown on all sides. Then I put the meat into a baking dish and added some of the marinade’s carrots and onions and new water. I roasted the mixture in a 350 degree oven for 2.5 hours.
Meanwhile, I boiled carrots, celery, onions and the remaining vegetables from the marinade with some new water and the juice of the marinade. I also made the red cabbage and potato dumplings. When the meat was finished I made a quick gravy from some of the drippings, flour and water.
1 kg beef
1 bay leaf
1/4 liter vinegar
3/8 liter water
salt and pepper
corn flour and water
Maggi liquid seasoning
All in all it came out alright. There were a few things I could have done better. I think one mistake I made was not covering the meat while it cooked. The meat was a little dry and not as tender as I wanted it. I also started cooking the vegetables too soon; they only need about 20 minutes to cook.
So remember, it takes patience and love to cook sauerbraten. If you take the time you will be rewarded in the end.