Classic German Sauerbraten

Method

1. 01

   Make the marinade 2-3 days before cooking. In a non-reactive pot, combine 350 ml red wine, 200 ml vinegar, 250 ml water, onions, carrots, celery, bay leaves, peppercorns, cloves, allspice, mustard powder, 2 teaspoons salt, and 2 tablespoons sugar. Bring just to a simmer for 5 minutes, then cool completely.

   ⏱ 5 min
2. 02

   Place the beef in a glass, ceramic, or stainless-steel container and pour the cold marinade over it. Cover and refrigerate for 2-3 days, turning the meat once or twice a day so it cures evenly.

   ⏱ 2880 min
3. 03

   Remove the beef from the marinade and pat it very dry. Strain the marinade, saving both the liquid and vegetables, and discard only the loose spices if you do not want them in the sauce.

   
4. 04

   Heat the oil in a heavy pot or Dutch oven over medium-high heat. Brown the beef well on all sides, then lift it out briefly and brown the drained vegetables in the same pot until they pick up color.

   ⏱ 12 min
5. 05

   Return the beef to the pot. Add enough reserved marinade and the 300 ml hot beef broth to come about one-third of the way up the meat. Cover tightly and braise gently on the stovetop or in a 160 C oven until the beef is fork-tender, turning it once or twice during cooking.

   ⏱ 170 min
6. 06

   Transfer the beef to a board and rest it under foil. Strain the braising liquid into a saucepan, pressing the vegetables lightly, then skim excess fat. Simmer with 45 g breadcrumbs and 40 g raisins until the gravy is smooth, glossy, and lightly thickened.

   ⏱ 12 min
7. 07

   Whisk in the 20 g butter and adjust the gravy with salt, sugar, or a spoonful of vinegar until it tastes clearly sweet-sour but still savory. Slice the beef across the grain and serve with the gravy. Traditional sides include prepared potato dumplings, boiled potatoes, or braised red cabbage.