Sauerbraten (German pot roast)

    Sauerbraten (German pot roast)


    48 people made this

    About this recipe: This is my version of the popular German beef pot roast. A rump roast is marinated in a flavourful stock made with red wine, vinegar, garlic, peppercorn and cloves. After 3 hours of braising, it becomes so tender and juicy. Delicious served with mashed potatoes and vegetables.

    Serves: 6 

    • 1.8kg beef rump roasting joint
    • salt and pepper to taste
    • 235ml red wine
    • 235ml red wine vinegar
    • 475ml water
    • 2 cloves garlic, minced
    • 1 onion, sliced
    • 2 bay leaves
    • 10 black peppercorns
    • 4 tablespoons caster sugar
    • 3 whole cloves
    • 125g plain flour
    • 2 tablespoons bacon grease
    • 2 tablespoons all-purpose flour
    • 2 tablespoons water
    • 350ml soured cream

    Prep:15min  ›  Cook:3hr  ›  Extra time:8hr marinating  ›  Ready in:11hr15min 

    1. Rub the roast with salt and pepper and place in a large non-metal bowl. In a medium saucepan, combine wine, vinegar and water; bring to the boil. Stir in garlic, onion, bay leaves, peppercorns, sugar and cloves and pour the marinade over the beef. Cover and refrigerate 12 hours or overnight.
    2. Remove the meat from the marinade and thoroughly pat dry. Dredge in flour (may use more or less if necessary). Heat bacon grease in a casserole pot over medium-high heat. Brown roast in drippings on all sides. Pour in half the marinade, reduce heat to low, cover and simmer until tender, 3 hours.
    3. Remove meat to serving platter. Increase heat to medium-high; mix 2 tablespoons flour with 2 tablespoons water and add to pan, stirring until gravy thickens. Stir in soured cream. Pour sauce over sliced meat.

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