Cook and Scale
German Sauerbraten
6 servings · 510 min total
Beef marinated for days in spiced vinegar, then slow-cooked until tender and served in a rich, sweet-sour gravy thickened with crushed gingerbread.
Ingredients
- 1½ kg stewing beef, in one piece
- 5 dl red wine vinegar
- 5 dl water
- 2 onion, sliced
- 2 carrot, sliced
- 1 bay leaf
- 6 tsp ground cloves, whole
- 1 tbsp black pepper
- 2 tbsp vegetable oil
- 80 g gingerbread cookies, crushed
- 2 tbsp raisins
- 1 tbsp brown sugar
- salt to taste
Contains: Gluten, Egg, Sulphites
Allergen info is best-effort — please verify yourself.
Method
- 1.
Marinate the beef — Combine the vinegar, water, onions, carrots, bay leaf, cloves, and peppercorns in a large container. Submerge the beef, cover, and marinate in the fridge for 3 days, turning daily.
- 2.
Brown the beef — Remove the beef and pat dry, reserving the marinade with its vegetables. Heat the oil in a pan and brown the beef on all sides, about 10 minutes.
- 3.
Transfer to the slow cooker — Transfer the beef to the slow cooker and pour over the reserved marinade with its vegetables.
- 4.
Slow-cook until tender — Cover and cook on low for 8 hours, until the beef is fork-tender.
- 5.
Make the gravy and serve — Lift out the beef and rest. Strain the cooking liquid into a saucepan, whisk in the crushed gingerbread cookies, raisins, and brown sugar, and simmer for 5-8 minutes until thickened. Slice the beef and serve with the gravy.