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Sauerbraten, a classic dish hailing from Germany, is often revered as the country’s national pot roast. Its name translates to "sour roast," a nod to the key process of marination that imbues the meat with a complex depth of flavor and tenderness. Traditionally made with beef, Sauerbraten is a dish that showcases the heart of German cooking—rich, comforting, and meant to be shared among family and friends. The magic of Sauerbraten lies not only in its savory profile but also in the patience required to achieve the perfect roast, making it a splendid centerpiece for family gatherings and special occasions.

Sauerbraten recipe Marinated beef slow-cooked

Discover the timeless delight of Sauerbraten, Germany's beloved pot roast that transforms simple ingredients into a hearty, flavorful masterpiece. With a rich marinade of red wine vinegar, spices, and patiently cooked beef, this dish is perfect for family gatherings and special occasions. Serve it with red cabbage and dumplings for a truly authentic experience. Embrace tradition with every bite! #Sauerbraten #GermanCuisine #PotRoast #ComfortFood #FamilyRecipes #Foodie #SlowCooking
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Ingredients
  

3-4 lbs beef roast (chuck or round)

2 cups red wine vinegar

2 cups water

1 cup red wine

1 large onion, quartered

2 carrots, chopped

2 celery stalks, chopped

5 cloves garlic, minced

2 teaspoons black peppercorns

2 teaspoons whole cloves

2 bay leaves

1 tablespoon sugar

1 teaspoon salt

1 tablespoon vegetable oil

2 cups beef broth

1 tablespoon cornstarch (optional, for thickening)

Fresh parsley, chopped (for garnish)

Instructions
 

Marinate the Beef: In a large bowl, combine the red wine vinegar, water, red wine, onion, carrots, celery, garlic, peppercorns, cloves, bay leaves, sugar, and salt. Place the beef roast in a resealable plastic bag or a shallow dish, pour the marinade over it, seal or cover, and refrigerate for at least 3 days (up to 5 days), turning occasionally to ensure even marination.

    Prepare for Cooking: After marinating, remove the beef from the marinade and pat it dry with paper towels. Reserve the marinade.

      Sear the Beef: In a large Dutch oven or heavy pot, heat the vegetable oil over medium-high heat. Once hot, add the beef and sear on all sides until browned (about 4-5 minutes per side). Remove the beef and set it aside.

        Sauté Aromatics: In the same pot, add the reserved marinade, scraping up any browned bits from the bottom. Add the beef broth and bring it to a simmer.

          Slow Cook the Beef: Return the seared beef to the pot. Cover the pot and reduce the heat to low. Let it simmer for about 3-4 hours, or until the meat is fork-tender, turning the beef halfway through cooking.

            Finishing Touches: If you wish to thicken the sauce, dissolve the cornstarch in a little bit of water and stir it into the pot during the last 30 minutes of cooking.

              Serve: Once cooked, remove the beef and let it rest for 10-15 minutes before slicing. Serve the sliced beef with the rich sauce poured over it and garnish with fresh parsley.

                Prep Time: 20 mins | Cook Time: 4 hours | Total Time: 3 days + 4 hours | Servings: 6-8