Sauerbraten

🛒 Ingredients

• Beef Top Round 1500 g · 2250 kcal
• Red wine vinegar 500 g · 0 kcal
• Water 500 g · 0 kcal
• Onion 300 g · 120 kcal
• Carrot 200 g · 82 kcal
• Celery stalk 100 g · 16 kcal
• Bay leaves 1 g · 0 kcal
• Whole black peppercorns 5 g · 0 kcal
• Whole cloves 3 g · 0 kcal
• Juniper berries 5 g · 0 kcal
• Vegetable oil 28 g · 252 kcal
• Gingerbread / Gingersnaps 100 g · 400 kcal
• Beef broth 500 g · 25 kcal
• Brown sugar 15 g · 56 kcal

👨‍🍳 Instructions

1. Prepare the marinade: In a large non-reactive bowl or container, combine red wine vinegar, water, sliced onions, carrots, celery, bay leaves, peppercorns, cloves, and juniper berries.
2. Submerge the beef in the marinade, ensuring it's fully covered. Cover and refrigerate for 3-5 days, turning the meat daily.
3. Remove beef from marinade, pat dry thoroughly. Strain the marinade, reserving the liquid and vegetables separately.
4. Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef on all sides until deeply browned.
5. Add the reserved vegetables to the pot and sauté for 5-7 minutes until softened. Deglaze the pot with a splash of reserved marinade liquid.
6. Return the beef to the pot. Pour in the remaining reserved marinade liquid and beef broth, ensuring the meat is mostly submerged. Add brown sugar.
7. Bring to a simmer, then reduce heat to low, cover, and cook for 3-4 hours or until the beef is fork-tender. Check periodically and add more liquid if necessary.
8. Once beef is tender, remove it from the pot and set aside to rest. Skim off any excess fat from the gravy.
9. Crumble the gingerbread / gingersnaps into the gravy, stirring until it dissolves and thickens the sauce. Season the gravy with salt and pepper to taste.
10. Slice the beef against the grain and serve hot with the rich gravy. Traditional accompaniments include potato dumplings (Knödel) or spätzle and red cabbage (Rotkohl).