![]() ![]() Enjoy your authentic German sauerbraten with dumplings and red cabbage or any side dish of your choice!.Slice the sauerbraten and serve it with the gravy.Add the crumbled gingersnap cookies to the saucepan and stir until they dissolve, thickening the gravy.Bring the liquid to a boil and let it reduce for about 10 minutes. Meanwhile, strain the liquid from the pot into a saucepan, discarding the solids.Remove the beef roast from the pot and let it rest on a cutting board for about 10 minutes.Cover the pot and simmer the sauerbraten on low heat for 3-4 hours, or until the beef is tender and easily pulls apart with a fork.Gradually pour in the beef broth while stirring constantly to avoid lumps.Stir it continuously for 1-2 minutes until it turns golden brown. Reduce the heat to medium and add the flour to the pot.Brown the beef roast on all sides, then remove it from the pot. Heat vegetable oil in a large pot or Dutch oven over medium-high heat.After marinating, remove the beef roast from the marinade and pat it dry with paper towels.Cover the bowl with plastic wrap and refrigerate for 2-3 days, turning the meat occasionally. Place the beef roast in the marinade, ensuring it is fully submerged. ![]() In a large non-reactive bowl, mix together red wine vinegar, water, chopped onion, carrots, celery, minced garlic, peppercorns, cloves, bay leaves, sugar, and salt.4 pounds beef roast, preferably rump or chuck.Gather your family and friends and enjoy a taste of German cuisine at home! Ingredients This recipe may require some patience, but the end result is definitely worth the wait. Serve it alongside dumplings and red cabbage for a complete German feast. The result is a melt-in-your-mouth dish with rich flavors and a tangy gravy. Tender beef is marinated in a flavorful mixture of vinegar, spices, and herbs before being slow-cooked to perfection. This traditional German Sauerbraten recipe will take you on a culinary journey to Germany.
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