Sauerbraten Recipe
Marinated pot roast served with red cabbage and dumplings
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Ingredients
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Main Ingredients
Marinade
For Serving
Method
Preparation of Marinade
- 1
Make the Marinade
In a large bowl, combine red wine vinegar, red wine, water, sugar, bay leaves, black peppercorns, cloves, mustard seeds, and salt. Mix well until the sugar is dissolved.
- 2
Marinate the Beef
Place the beef pot roast in a large resealable plastic bag or a deep dish. Pour the marinade over the roast, ensuring it is fully submerged. Seal the bag or cover the dish and refrigerate for at least 3 days, turning occasionally.
Cooking the Sauerbraten
- 3
- 4
Sear the Roast
Remove the pot roast from the marinade (reserve the marinade) and pat it dry. In a large pot or Dutch oven, heat some oil over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side.
- 5
- 6
Braise the Roast
Pour the reserved marinade over the roast and vegetables. Bring to a boil, then reduce the heat to low. Cover and simmer for about 2.5 to 3 hours, or until the meat is tender.
Preparing for Serving
- 7
Cook the Red Cabbage
In a separate pot, shred the red cabbage and sauté it in a little oil over medium heat for about 10-15 minutes until softened. Season with salt and a splash of vinegar.
- 8
Prepare Dumplings
Cook the bread dumplings according to package instructions, usually boiling in water for about 15 minutes.
- 9
Serve
Once the Sauerbraten is done, slice the roast and serve it on a plate with red cabbage and dumplings on the side.
