Back to 6 servings 1.25 kg beef rump or chuck roast, see notes 500 ml red wine 250 ml red wine vinegar 3 bay leaves 3 shallots, peeled and sliced 2 tbsp mustard seeds 1 tbsp black peppercorns 1 tbsp coriander seeds 1 tbsp brown sugar 1 tsp juniper berries 1 tsp allspice berries, optional 1 tsp caraway seeds 0.5 tsp whole cloves 1 tsp sea salt or kosher salt 0.5 head celeriac, celery root, diced 2 large carrots, diced 1 leek, diced 1 tbsp vegetable oil 250 ml beef broth 1 tbsp tomato paste 4 ginger or spice cookies ), crushed (ginger snaps, speculaas etc. 1 tbsp cornstarch, optional sea salt and black pepper
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1 Step 1: Trim the beef of any tough silver skin, then place it in a large container. It needs a lid, so Tupperware or a large dutch oven is ideal. In a large bowl, stir together all marinade ingredients, then pour over the meat. It should be mostly submerged, so top up with a little extra wine if necessary. Place in the bottom of the fridge and marinate for 5-7 days, turning daily.2 Step 2: When you are ready to cook, remove the beef from the marinade and pat it dry with paper towels. Pour the marinade through a sieve and keep it to the side, you’ll need it for the sauce. Heat the oven to 180°C / 350°F / Gas 4.3 Step 3: Heat vegetable oil in a large dutch oven or heavy-based saucepan. Brown meat well on all sides over medium-high heat. Remove from the ban and set aside.4 Step 4: Add a splash more oil to the pan if necessary, then add the celeriac and carrots. Cook over medium heat for 5-10 minutes until beginning to soften, then add the leek and cook a further 2-3 minutes.5 Step 5: Pour the beef broth or stock, tomato paste and 250ml (1 cup) of the trained marinade into the pan and use a wooden spoon to scrape up all the browned-on bits on the bottom of the pan.6 Step 6: Remove from the heat and carefully lift the beef into to pan, pouring over any resting juices. Cover and cook in the preheated oven for 2-2.5 hours (see notes on timing).7 Step 7: When the beef is tender, carefully remove it from the pan and keep it warm. Strain the cooking liquid into a saucepan, stir through the crushed cookies and simmer until dissolved. If you need to thicken the sauce further, stir the cornstarch into a little cold water to make a slurry and add to the sauce, simmering until thickened. Taste and adjust seasoning with salt, pepper or extra sugar if necessary.8 Step 8: Slice the sauerbraten and serve with plenty of sauce, red cabbage and potato dumplings (recipe coming soon!).getsaucepan.com/r/34a9ce4f-2cd9-4791-a9e8-84afb8f727b9 · Original: https://daysofjay.com/real-german-sauerbraten/
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