Sauerbraten
German pot roast marinated in vinegar-wine, braised with gingersnap gravy.
- prep 20 min
- cook 180 min
- total 200 min
- serves 6
- intermediate
- Germany
Ingredients
- 1 kg beef roast
- 200 ml red wine vinegar
- 200 ml red wine
- 1 onion
- 2 carrots
- 6 gingersnap cookies
- 2 bay leaves
- 6 juniper berries
Steps
- Marinate beef in vinegar, wine, spices for 3-5 days in fridge.
- Brown beef on all sides.
- Add marinade and vegetables, braise at 160°C for 3 hours.
- Remove beef, strain sauce, add crushed gingersnaps to thicken.
- Slice beef, serve with gravy, red cabbage, and dumplings.
≈ 480 kcal · 38 g protein · 22 g carbs · 24 g fat — per serving, estimate