Sauerbraten Recipe

Method11 steps

1. 1

   Step 1: Grind the 4 allspice berries, 6 juniper berries, 4 cloves and 8 black peppercorns with a spice grinder or mortar and pestle.

   Uses 4 whole allspice berries · 6 whole juniper berries · 4 whole cloves · 8 whole black peppercorns

2. 2

   Step 2: Pat the 1 kg lean beef roast dry with paper towels; do not rinse raw beef.

   Uses 1 kilogram lean beef roast (such as bottom round or rump roast (see notes))

3. 3

   Step 3: Put the beef and ground spices in a suitable gallon-size food bag with 2 minced garlic cloves, the diced 2 carrots/one onion (1 large)/2 celery stalks, sliced leek (1 large), 2 bay leaves, chosen 1 tsp dried thyme OR 1 tbsp chopped fresh thyme, 480 ml red wine, 480 ml red wine vinegar and 50 g marinade brown sugar. Press out air, seal and stand in a bowl to contain leaks. Marinate in the refrigerator for 3–5 days.

   Refrigerator marinade for 3–5 daysUses ground whole-spice blend · patted-dry lean beef roast · 2 cloves garlic (minced) · 2 medium carrots, medium-diced · 1 large onion, medium-diced · 2 celery stalks, medium-diced · 1 large leek, white/light-green parts halved lengthwise, rinsed and thinly sliced · 2 bay leaves

4. 4

   Step 4: Preheat the oven to 160°C /320°F. Lift the roast from the bag and pat dry. Strain the marinade through a fine sieve, separately reserving the liquid and marinated vegetables.

   Uses refrigerator-marinated roast with vegetable-spice marinade

5. 5

   Step 5: In a large oven-safe lidded pot, heat 15 g unsalted butter and 15 ml avocado oil over medium-high heat until foamy, about 1 minute. Sear the drained roast on every side for about 1–2 minutes per side, then transfer to a plate; leave the searing fat in the pot.

   Uses drained marinated roast · 15 grams unsalted butter · 15 milliliters avocado oil

6. 6

   Step 6: Cook the strained marinated vegetables in the searing pot, stirring occasionally, for about 5 minutes until softened. Add 15 g tomato paste and stir for about 1 minute until fragrant.

   Soften vegetables 5 minutes then tomato paste 1 minute · 6 minUses reserved strained marinated vegetables · reserved searing fat · 15 grams tomato paste

7. 7

   Step 7: Return the seared roast to the pot and add the one stale bread heel. Mix equal volumes of beef broth and reserved marinade, then add only enough to cover two-thirds of the roast’s height. Reserve unused marinade/broth for adjustments. Cover and braise at 160°C /320°F for about 2 hours until tender but not falling apart, extending 30–60 minutes if needed for a lean roast. Rotate halfway through, adding more equal-volume broth/marinade as needed.

   Braise in Oven · 120 minUses seared marinated beef roast · sautéed marinated vegetables with tomato paste · Reserved marinade as needed, mixed with an equal volume of broth; keep the unused remainder · 1 heel of stale bread · 1 litre beef broth supply, used as needed in equal-volume proportion with reserved marinade · Extra beef broth only if needed during braising

8. 8

   Step 8: Transfer the pot to the stove. Lift the cooked roast onto a carving board, cover with foil and rest for 15 minutes, reserving the braising liquid in the pot.

   Rest Meat · 15 minUses tender braised beef and braising liquid

9. 9

   Step 9: Slice the rested roast against the grain about ½ inch /1.25 cm thick.

   Uses rested braised roast

10. 10

    Step 10: Strain the cooked braising liquid into a bowl and return it to the pot. Add 40 g dark seedless raisins and gently simmer for about 15 minutes until the raisins soften and flavour the gravy.

    Simmer Raisins · 15 minUses reserved cooked braising liquid · 40 grams dark seedless raisins

11. 11

    Step 11: Whisk 1 tsp cornstarch with the 1 tbsp slurry water until lump-free. Stir into the hot gravy and cook, whisking, for 1–2 minutes until it thickens; reduce gently a little longer if needed. Adjust with the separate salt, ground pepper and extra brown sugar to taste, and optional separate extra vinegar for acidity. Return the sliced beef to the sauce, or serve on a warmed platter with the gravy over it.

    Cook cornstarch-thickened gravy · 2 minUses simmered raisin gravy · sliced rested Sauerbraten · 1 teaspoon cornstarch · 1 tbsp water for cornstarch slurry · Salt to taste for final sauce · Ground black pepper to taste for final sauce · Extra brown sugar only to taste in finished sauce · Extra red wine vinegar only to taste in finished sauce, optional