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Ingredients
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Marinade
Gravy
Method
Marinade Preparation
- 1
Combine Marinade Ingredients
In a large bowl, combine red wine vinegar, water, sliced onion, sliced carrot, chopped celery, bay leaves, black peppercorns, cloves, and salt. Mix well.
- 2
Marinate the Beef
Place the beef roast into the marinade mixture, ensuring it is fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 3 days, turning the meat every day to ensure even marination.
Cooking the Sauerbraten
- 3
Prepare for Cooking
After marinating, remove the beef roast from the marinade and pat dry with paper towels. Reserve the marinade for later use.
- 4
Brown the Beef
In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Add the beef roast and brown on all sides, about 4 minutes per side.
- 5
Add Marinade and Simmer
Once browned, add the reserved marinade to the pot along with the beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 2.5 to 3 hours, or until the beef is tender.
Gravy Preparation
- 6
- 7
Thicken the Gravy
Add sugar and grated ginger to the strained liquid and bring it to a simmer. In a small bowl, mix cornstarch with water to create a slurry and gradually stir it into the simmering liquid until the desired thickness is achieved.
- 8
Serve
Slice the beef roast, serve with the thickened gravy poured over it, and enjoy your Sauerbraten!