Recipe courtesy of Hofbrau Beer Hall

Sauerbraten

A classic German pot roast with a modern twist.
  • Level: Intermediate
  • Total: 124 hr 50 min
  • Active: 50 min
  • Yield: 6 to 8 servings
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Ingredients

2 kilograms/4 1/2 pounds chuck roast or beef knuckle

500 grams/1 pound carrots, cut into 3/4-inch cubes 

400 grams/14 ounces celery root, cut into 3/4-inch cubes 

200 grams/7 ounces leeks, cut into 3/4-inch pieces 

50 grams/1 3/4 ounces onion, cut into 3/4-inch cubes

2 tablespoons honey 

5 allspice berries 

3 cloves 

3 slices ginger 

2 cloves garlic, chopped 

2 bay leaves 

2 sprigs fresh rosemary 

2 sprigs fresh thyme 

1 cinnamon stick 

1 liter/1 quart red wine 

300 milliliters/1 1/4 cups balsamic vinegar 

150 milliliters/1 cup white wine vinegar 

25 milliliters/1 ounce Worcestershire sauce 

6 tablespoons light soy sauce 

Salt and black pepper 

30 grams/2 tablespoons clarified butter 

2 tablespoons cornstarch

Serving suggestions: braised red cabbage and pretzel dumplings

Directions

  1. In a large bowl combine the meat, carrots, celery root, leeks, onions, honey, allspice, cloves, ginger, garlic, bay leaves, rosemary, thyme, cinnamon stick, red wine, balsamic vinegar, white wine vinegar, Worcestershire, soy sauce, 2 tablespoons salt and 1 tablespoon pepper. Marinate, covered, in the refrigerator for 5 days.
  2. Preheat the oven to 325 degrees F; position an oven rack at the second-lowest height.
  3. Remove the meat from the marinade and sprinkle with salt and pepper. Strain the vegetables through a sieve, reserving the marinade and vegetables separately.
  4. Heat the clarified butter in a roasting pan and then brown the meat vigorously on both sides. Add the reserved vegetables and continue to cook until you have a nice caramelization on the meat and vegetables. (This step is important for the color and flavor of the gravy.) Add the marinade to the roasting pan and cover everything with aluminum foil.
  5. Bake until the meat is tender, 3 to 4 hours.
  6. Set the roast on a carving board and wrap it in aluminum foil. Strain the cooking liquid through a fine-mesh sieve into a saucepan and boil down to about 500 milliliters/2 cups.
  7. Mix the cornstarch with 2 tablespoons cold water, then add to the sauce. Boil the sauce to thicken.
  8. Slice the roast and serve with the sauce and vegetables or with braised red cabbage and dumplings.
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