Preparing Sauerbraten
 
Prep time
Cook time
Total time
 
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
  1. Crush the peppercorns, allspice and juniper berries roughly in a mortar and pestle.
  2. In a small saucepan, add all the ingredients, except the meat.
  3. Bring to a boil over high heat and remove from the heat.
  4. Allow the marinade to cool to room temperature.
  5. Place the meat into a ziptop bag and pour the marinade over top.
  6. Pull up the bag to cover the meat with the marinade and close the top.
  7. 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.
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2017/02/03/preparing-sauerbraten/