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### **Instructions:**
#### 1. **Prepare the Marinade:**
In a large bowl, combine the red wine, vinegar, water, brown sugar, Dijon mustard, salt, peppercorns, garlic, onions, and bay leaves. Stir well to dissolve the sugar and salt.
Place the beef roast into a large resealable bag or a deep container, and pour the marinade over the meat. Seal the bag or cover the container, and refrigerate for at least 3 days (preferably 4-5 days), turning the meat occasionally to ensure it marinates evenly.
#### 2. **Sear the Beef:**
Once the beef has marinated, remove it from the liquid and pat it dry with paper towels. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Sear the beef on all sides until it’s nicely browned, about 3-4 minutes per side.
#### 3. **Simmer the Meat:**
Once the beef is seared, pour the marinade into the pot with the meat. Bring the liquid to a simmer, then reduce the heat to low. Cover and cook for 3-4 hours, or until the beef is fork-tender. You may need to add a bit more water or broth during the cooking process if the liquid reduces too much.
#### 4. **Make the Gravy:**
Once the beef is cooked and tender, remove it from the pot and set it aside to rest. To make the gravy, pour the liquid through a fine-mesh strainer to remove the solids.
In the same pot, melt the butter over medium heat. Add the flour and stir constantly to create a roux (a thickening base for the gravy). Slowly whisk in the strained marinade liquid, making sure there are no lumps. Let the gravy simmer for about 5 minutes, or until it thickens to your desired consistency.
#### 5. **Serve:**
Slice the beef against the grain and serve it with the rich, flavorful gravy on top. Sauerbraten is traditionally served with boiled potatoes, red cabbage, or a crusty bread to soak up all the delicious gravy.
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## Why My Husband Is Obsessed
Since I first made this Sauerbraten recipe, my husband has been absolutely obsessed with it. It’s become his new favorite dinner, and honestly, I can’t blame him! The meat is so tender that it practically melts in your mouth, and the gravy—oh, the gravy—is the perfect balance of tangy, savory, and slightly sweet. It’s the kind of dish that makes you want to savor every bite.
Every time I make it, my husband will say, “This is the best thing you’ve ever cooked!” It’s become one of those recipes that’s now a permanent fixture in our meal rotation, and I’m always happy to make it. It’s perfect for family dinners, special occasions, or just as a way to bring a little piece of German comfort food into our home.
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## Tips for Making Sauerbraten Even Better
– **Patience is Key:** The longer you marinate the beef, the more tender and flavorful it will be. Don’t rush the marination process—it’s what gives this dish its signature taste.
– **Adjust the Gravy:** If you like your gravy thicker or thinner, feel free to adjust the amount of flour you use. You can also add a little extra beef broth if you prefer a more soupy gravy.
– **Try Pork or Lamb:** While beef is the traditional choice, Sauerbraten can be made with pork or lamb as well. Experiment with different meats to see which one you like best.
– **Serve with German Sides:** For an authentic German meal, serve Sauerbraten with red cabbage, mashed potatoes, or a German-style potato salad.
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## Conclusion
This **Sauerbraten recipe** from my German neighbor has quickly become a favorite in our household. My husband is completely obsessed, and I can see why—it’s a flavorful, comforting, and satisfying meal that’s perfect for any occasion. The tender meat, rich gravy, and aromatic spices make it a dish that’s sure to impress anyone you serve it to.
So, if you’re looking to try something new and delicious, or if you want to impress your loved ones with a dish that’s full of rich history and flavor, give this recipe a try. You just might find yourself—and your family—becoming as obsessed with it as we are!
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