Sauerbraten

Make Sauerbraten at home

Ingredients

• 3 lb (1.4 kg) beef bottom round or chuck roast
• 2 cups (475 ml) red vinegar mixed with 2 cups water
• 1 onion, sliced, and 2 carrots, sliced
• 6 cloves, 8 juniper berries, 10 peppercorns, 3 bay leaves
• 2 tbsp sugar
• 2 tbsp oil
• 1 cup (240 ml) beef stock
• 1/4 cup crushed gingersnaps
• 1/4 cup raisins (optional)
• Salt and pepper

How it's made

1. Combine the vinegar, water, onion, carrots, spices and sugar and bring to a boil; cool completely.
2. Pour over the beef in a glass dish, cover and refrigerate 3 days, turning daily.
3. Remove the meat, pat dry and strain the marinade, saving the liquid.
4. Brown the roast on all sides in hot oil in a Dutch oven.
5. Add 2 cups of strained marinade and the stock; cover and simmer or bake at 325 F (160 C) for 2 1/2 to 3 hours until tender.
6. Remove the meat and whisk the gingersnaps and raisins into the liquid; simmer 10 minutes.
7. Slice the roast and serve with the gravy, potato dumplings and red cabbage.