Name: Classic Sauerbraten
Prep time: 48 h
Cook time: 3 h
Total time: 51 h
Yield: 4 portions
Ingredients: 0.3 kg beef round; 0.25 teaspoon salt; 0.125 teaspoon black pepper; sunflower oil; 0.5 tablespoon caster sugar; 0.5 tablespoon lemon juice; 0.25 teaspoon salt; 12.5 g gingerbread for grating; 7.5 g raisins; 25 g sour cream; 0.1875 l red wine; 0.0625 l wine vinegar; 0.0625 l water; 0.5 pcs carrot; 0.25 pcs parsley root; 25 g celeriac; 0.5 pcs onion; 0.75 pcs bay leaves; 1.5 pcs allspice; 2.5 pcs whole peppercorns; 0.75 pcs cloves; 0.5 teaspoon salt

Step by step process

Marinating the meat

1
Peel and cut the carrots, parsley root, celery, and onion into thicker slices so they keep their shape during marinating.
2
In a pot, bring the red wine, wine vinegar, water, and salt to a boil. Add the chopped vegetables and spices (bay leaf, allspice, whole peppercorns, clove).
TIP:
Immerse vegetables in boiling salted water for 30-60 seconds, then immediately cool them in cold water and dry. Use in marinades or in pre-cooked doughs. Blanching preserves color, flavor, and crispness.
3
Simmer for about 5 minutes, then let the marinade cool completely so it does not begin cooking the meat on contact.
4
Trim and pat dry the beef rump, then place it in a large bowl or non-reactive container. Pour the cooled marinade over the meat so it is fully submerged.
5
Cover and refrigerate. let marinate for at least 48 hours (ideally 3 to 5 days). Turn the meat once daily so the marinade is absorbed evenly.

Preparation and braising

6
Remove the meat from the marinade (do not discard the marinade), pat the meat dry, and let it rest at room temperature for at least 30 minutes so the chill evens out.
7
Salt and pepper the meat, then sear it vigorously on all sides in hot oil until browned to form a caramelized crust that seals in the juices.
8
Add the drained vegetables from the marinade and sauté together with the meat for another 2-3 minutes so the vegetables glaze slightly and release their flavor.
9
Pour in enough marinade to partially cover the meat (about half the height of the roast). Cover and braise over low heat for approximately 2.5-3 hours, until the meat is tender (check with a fork). Add remaining marinade or hot water as needed during braising.

Sauce

10
When the meat is tender, carefully remove it and keep warm so the juices redistribute.
11
Pass the cooking liquid and vegetables through a sieve or blend until smooth to give the sauce a fine texture.
12
Add sugar, and optionally raisins and grated gingerbread (for a more authentic and sweeter result. gingerbread is optional), to the sauce.
TIP:
To make a rich sauce, prepare a stock from meaty bones and vegetables. Simmer slowly for 1-4 hours, skim off the foam, and strain the stock. A strong stock serves as the base for sauces and other dishes, adding depth of flavor.
13
Simmer the sauce for another 10 minutes, then season with lemon juice and salt. If the sauce is too thin, reduce briefly. if too thick, thin with some stock or water.
14
At the end, you may stir in sour cream if using, and warm the sauce gently (do not boil) so the cream does not curdle.

Serving

15
Slice the meat thinly against the grain and pour the hot sauce over it.
16
Serve Sauerbraten with potato dumplings or bread dumplings, and optionally with braised red cabbage as a traditional side.

More tips:

Longer marinating develops deeper flavor and greater tenderness - Sauerbraten is often best on the third day.

Reserve some of the marinade before adding the raw meat if you want a clean sauce without raw meat (especially if you prefer not to thicken the sauce with the vegetables).

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