The Chef

Restaurants

Meals

Drinks

Restaurants›Capital Ale House›Sauerbraten Recipe

Sauerbraten Recipe

Inspired by Capital Ale House

Time7h 30m

Serves6

7-day marinated roast beef topped with gingersnap gravy. Served with spätzle and rotkohl (sweet and sour red cabbage).

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Marinade

3 lbs Beef roast (chuck or round)

2 cups red wine vinegar

2 cups Water

1 large Onion, sliced

1 large Carrot, chopped

2 stalks Celery, chopped

3 to taste Garlic cloves, crushed

2 pieces Bay leaves

1 tsp Whole peppercorns

1 tsp Allspice berries

1 tsp Thyme, dried

1 tsp Celtic sea salt

Gravy

8 pieces Gingersnap cookies, crumbled

2 cups Beef broth

2 tbs Butter

2 tbs Flour

1 tbs sugar

1 tsp Black pepper, ground

For Serving

4 cups Spätzle (store-bought or homemade)

4 cups Rotkohl (sweet and sour red cabbage)

Method

Marinating the Beef

1

Prepare the Marinade

In a large bowl, combine red wine vinegar, water, onion, carrot, celery, garlic, bay leaves, peppercorns, allspice, thyme, and salt. Mix well.

2

Marinate the Beef

Place the beef roast in a large resealable bag or a deep dish. Pour the marinade over the beef, seal the bag or cover the dish, and refrigerate for 7 days, turning occasionally.

Cooking the Beef

3

Preheat the Oven

Preheat your oven to 325°F (165°C).

4

Roast the Beef

Remove the beef from the marinade and pat dry. Reserve the marinade. In a large oven-safe pot, sear the beef on all sides until browned. Pour the reserved marinade over the beef, cover, and roast in the oven for about 3 hours, or until tender.

Making the Gravy

5

Prepare the Gravy

In a saucepan, melt butter over medium heat. Whisk in flour and cook for 2 minutes. Gradually add beef broth and the reserved marinade. Bring to a simmer, then stir in the crumbled gingersnap cookies, sugar, and pepper. Cook until thickened.

Serving

6

Serve the Sauerbraten

Slice the beef roast and serve topped with gingersnap gravy alongside spätzle and rotkohl.