Easy Sauerbraten
Easy Sauerbraten
Traditional European sauerbraten recipe slow cooked for your family dinner! This is my aunt’s old recipe … classic and truly delicious. Just the right balance or tart and sweet to satisfy everyone. Easy recipe ready in a few hours too!
Easy Sauerbraten
Serves 4-6
Ingredients:
Olive oil
2 ½ - 3 pounds boneless beef rump roast
2 medium onions, diced
3 cloves garlic, minced
2 large carrots, diced
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
2 bay leaves
2 juniper berries, or 1 teaspoon gin
8 whole cloves
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 – 2 tablespoons brown sugar
1 cup red wine vinegar
1 cup red wine
1 1/2 beef broth
3 tablespoons flour
1/2 cup golden raisins
10 – 12 ginger snap cookies, crushed
1 - 2 tablespoons honey
Equipment needed:
Large Dutch oven with lid
Tongs
Chef knife and cutting board
Measuring spoons
Liquid measuring cup
Rubber spatula
Large serving fork
When I was young, I remember large pans of Sauerbraten coming out of the oven to serve a table of waiting family members. Enough to feed an army! Smelling so delicious… ginger and raisins floating in a wonderfully flavorful sauce. Have I painted the best picture? When you make a Dutch oven of this sweet ‘n savory beef… you’ll wonder where this recipe has been all of your life!
To begin…
Preheat oven to 325 F.
1) Sprinkle meat on all sides liberally with salt and fresh ground pepper.
2) Heat Dutch oven over medium high heat with a drizzle of olive oil to brown on all sides. (or brown meat in a skillet while you saute veggies in the Dutch oven… then transfer meat to the sautéed veggies)
3) Add wine, vinegar and all remaining ingredients to sautéed vegetables. Stir well and heat slowly over medium heat. Taste gravy and adjust sweetness to your liking, ~ tablespoon of honey at a time.
Last step…
4) Add browned meat to Dutch oven of savory liquid & veggies. Turn over meat once to cover in sauce.
5) Cover Dutch oven and place in preheated 325 F oven. Set timer for 1 ½ hours.
About half way through the braising…
6) Carefully, remove pan from oven …. Turn meat over in sauce and spoon some sauce on top of the roast. Place back in oven for another 1- 1 ½ hours.
7) To test meat, pierce with a large serving fork. If easy pierces and meat falls apart… Your meat is ready and the kitchen smells amazing.
8) Remove pan from oven and allow to rest in hot gravy until remaining dinner items are ready.
Serving time …
9) Dinner is ready!! Serve Sauerbraten over bread or potato dumplings or mashed potatoes with sweet and sour red cabbage, sauerkraut or another vegetable.
** Shown above with sliced bread dumplings, sweet & sour red cabbage and buttered, parsley carrots.
ENJOY!!
