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Name: Sauerbraten
Total time: 3 h 30 min
Yield: Serves 4
Cuisine: Germany
Ingredients: 1.5 kg Beef roast; 500 ml Red wine; 250 ml Red wine vinegar; 1 large Onion, sliced; 1 medium Carrot, sliced; 1 Celery stalk, sliced; 2 Bay leaf; 10 Juniper berries; 5 Whole cloves; 2 tbsp Brown sugar; 2 tsp Salt; 2 tbsp Vegetable oil; 2 tbsp Flour; 100 g Gingersnap cookies, crushed

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Germany3 h 30 min (plus 24‑48 hServes 4cocinado antes

Sauerbraten

Ingredientes14

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

carneotrosespecia y salsaverduracereal

Preparación

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.
Remove the roast from the marinade, pat dry, and reserve the liquid; pat the meat dry with paper towels.
Heat vegetable oil in a heavy pot over medium‑high heat; brown the roast on all sides, then set aside.
Sprinkle flour over the browned roast and stir to coat; return the meat to the pot.
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.
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.