German Pot Roast (Sauerbraten)

From Cook's Country | October/November 2010

Why this recipe works:

German Pot Roast (Sauerbraten) consists of roast beef that has been pickled (sometimes for as long as 10 days), braised, and then served over buttered spaetzle with sweet-sour gravy. We wanted to make a modern version that could come together in hours instead of days. We discovered… read more

German Pot Roast (Sauerbraten) consists of roast beef that has been pickled (sometimes for as long as 10 days), braised, and then served over buttered spaetzle with sweet-sour gravy. We wanted to make a modern version that could come together in hours instead of days. We discovered (unsurprisingly) that the longer the meat marinated, the more sour it became. In the end, tasters preferred a half-sour result that took just a few hours. Marinating the roast in vinegar and braising it in the marinade broke down the meat and made it difficult to slice. We found that cooking it in spiced wine with a little beef broth helped it maintain its texture. Crushed ginger snap cookies, of all things, found their way into our recipe as both a thickener and a sweet offset to the sour vinegar. Pitted prunes introduced an additional layer of sweetness and gave the gravy a silky quality.

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Serves 6 to 8

Top round will also work here. The longer the uncooked meat sits in the marinade, the more sour it will become.

Ingredients

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