Name: Classic Sauerbraten
Prep time: 35 min
Cook time: 3 h
Total time: 3 h 35 min
Yield: 4 portions
Ingredients: 1.2 kg beef round; 1 teaspoon salt; 0.5 teaspoon black pepper; sunflower oil; 2 tablespoons caster sugar; 2 tablespoons lemon juice; 1 teaspoon salt; 50 g gingerbread for grating; 30 g raisins; 100 g sour cream; 0.75 l red wine; 0.25 l wine vinegar; 0.25 l water; 2 pcs carrot; 1 pc parsley root; 100 g celeriac; 2 pcs onion; 3 pcs bay leaves; 6 pcs allspice; 10 pcs whole peppercorns; 3 pcs cloves; 2 teaspoons salt

Step by step process

Marinating the meat

1
For classic Sauerbraten, first 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, cloves).
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 it dry, and let it rest at room temperature for at least 30 minutes so the chill evens out.
7
Season with salt and pepper, then sear 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 saute together with the meat for another 2-3 minutes so the vegetables glaze slightly and release their flavour.
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 to the sauce, and optionally raisins and grated gingerbread, which gives the sauce an authentic German sweetness.
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 a little stock or water.
14
Stir in sour cream if using, and warm the sauce gently without boiling so the cream does not curdle.

Serving

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