Sauerbraten Recipe

Preparation Steps

1. 1

   Marinate the Beef

   In a large bowl, combine the red wine vinegar, water, sliced onion, chopped carrots, chopped celery, bay leaves, cloves, black peppercorns, sugar, and salt. Add the beef roast, ensuring it is fully submerged in the marinade. Cover and refrigerate for at least 3 days, turning the meat occasionally.

2. 2

   Cook the Beef

   Remove the beef from the marinade (reserve the marinade) and pat it dry. In a large pot or Dutch oven, sear the beef on all sides over medium-high heat until browned. Remove the beef and set aside.

3. 3

   Make the Sauce

   In the same pot, add the reserved marinade and beef broth. Bring to a boil, scraping up any browned bits from the bottom of the pot. Return the beef to the pot, cover, and simmer on low heat for about 3 hours, or until the beef is tender.

4. 4

   Serve

   Once the beef is tender, remove it from the pot and let it rest before slicing. Serve with potato dumplings and red cabbage, drizzling some of the sauce over the beef.