Preparing Sauerbraten

Today I am preparing sauerbraten. That’s right, you read that correctly… sauerbraten – that delicious German beef roast which is marinated for 3 days in red wine, vinegar, onions and spices. Will it be for one? This time, it will make enough for two meals so either invite a friend for dinner or use the leftovers in an out of this world Sauerbraten Stew. Are you ready to start? I promise with this smaller portion, you will not have to wait for 3 days!

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Prep time: 25 mins

Cook time: 5 mins

Total time: 30 mins

Ingredients

1½ - 2 lbs beef bottom round roast
½ cup dry red wine (I am using a German pinot noir)
½ cup red wine vinegar
1 cup cold water
½ onion, thinly sliced
1½ tsp black peppercorns, coarsely crushed
1½ tsp juniper berries, coarsely crushed
1 tsp allspice, coarsely crushed
1 bay leaf
½ tsp salt
1½ tsp pickling or sauerbraten spice

Instructions

Crush the peppercorns, allspice and juniper berries roughly in a mortar and pestle.
In a small saucepan, add all the ingredients, except the meat.
Bring to a boil over high heat and remove from the heat.
Allow the marinade to cool to room temperature.
Place the meat into a ziptop bag and pour the marinade over top.
Pull up the bag to cover the meat with the marinade and close the top.
Place in a glass bowl and refrigerate for 2 days, turning the meat over twice each day.

Notes

The basic recipe comes from The Spice House.

Crush the peppercorns, allspice and juniper berries roughly in a mortar and pestle.

In a small saucepan, add all the ingredients, except the meat.

Bring to a boil over high heat and remove from the heat. Allow the marinade to cool to room temperature.

Place the meat into a ziptop bag and pour the marinade over top. Pull up the bag to cover the meat with the marinade and close the top. Place in a glass bowl and refrigerate for 2 days, turning the meat over twice each day.