Sauerbraten

Method

1. 01

   Build the marinade

   Combine the 750 ml red wine, 375 ml vinegar, half the onions, carrots, celeriac, bay leaves, juniper, cloves and allspice in a non-reactive container. Add the beef, cover completely and refrigerate for 3 days, turning the roast once each day.

   

2. 02

   Drain and dry the roast

   Lift the beef from the marinade and pat it completely dry. Strain the marinade, reserving both the liquid and vegetables. Season the beef with 8 g of the salt and all 4 g black pepper.

   

3. 03

   Brown the beef

   Heat the 35 g clarified butter in a heavy Dutch oven over medium-high heat. Brown the beef deeply on every side for 10–12 minutes total, then transfer it to a plate.

   

4. 04

   Brown the vegetables

   Add the reserved marinade vegetables and remaining onions to the same pot. Cook for 8 minutes, scraping the browned fond, until the vegetables take on colour.

   

5. 05

   Braise slowly

   Heat the oven to 160°C. Return the beef and add 750 ml of the reserved marinade liquid, the crumbled gingerbread, half the raisins and the beet syrup. Bring just to a simmer, cover and braise for 2.5–3 hours, turning once, until a fork enters with little resistance.

   

6. 06

   Rest the roast

   Transfer the tender roast to a board, cover loosely and rest for 20 minutes while the sauce is finished. Do not slice it yet.

   

7. 07

   Strain and reduce the gravy

   Strain the braising liquid into a saucepan, pressing the softened vegetables lightly. Add the remaining raisins and simmer uncovered for 10–15 minutes until glossy and lightly thickened. Season with the remaining 6 g salt as needed.

   

8. 08

   Slice across the grain

   Slice the rested beef across the grain into 8–10 mm slices. Arrange on a warm platter and spoon over enough gravy to coat the meat without drowning it.

   

9. 09

   Serve with traditional sides

   Serve hot with potato dumplings or boiled potatoes and braised red cabbage. Offer extra gravy separately so each plate can be adjusted at the table.