Sauerbraten

Ingredients14

• Beef roast1.5 kg
• Red wine500 ml
• Red wine vinegar250 ml
• Onion, sliced1 large
• Carrot, sliced1 medium
• Celery stalk, sliced1
• Bay leaf2
• Juniper berries10
• Whole cloves5
• Brown sugar2 tbsp
• Salt2 tsp
• Vegetable oil2 tbsp
• Flour2 tbsp
• Gingersnap cookies, crushed100 g

Method

1. Combine red wine, red wine vinegar, sliced onion, carrot, celery, bay leaf, juniper berries, cloves, brown sugar, and salt in a large non‑metallic bowl; add the beef roast and marinate in the refrigerator for 2–3 days, turning occasionally.
2. Remove the roast from the marinade, pat dry, and reserve the liquid; pat the meat dry with paper towels.
3. Heat vegetable oil in a heavy pot over medium‑high heat; brown the roast on all sides, then set aside.
4. Sprinkle flour over the browned roast and stir to coat; return the meat to the pot.
5. Pour the reserved marinade (and additional water if needed) into the pot, bring to a simmer, cover, and cook gently for about 2 hours, or until the meat is tender.
6. Remove the roast, keep warm; strain the sauce, stir in crushed gingersnap cookies to thicken, adjust seasoning, and serve the sliced Sauerbraten with the sauce.