Discover the secret to a comforting and flavorful German classic with our irresistible Sauerbraten! This mouthwatering pot roast, marinated to perfection, promises to transform your dinner table into a festive feast that will impress your family and friends. With tender beef, aromatic spices, and a delightful side of cabbage, this dish is more than just a meal; it's an experience steeped in tradition. Ready to embark on a culinary journey that will leave your taste buds dancing? Let’s dive into this delectable recipe that’s sure to become a staple in your kitchen!
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: German
Serves: 6 servings
Ingredients
- 3 lbs of beef roast
- 1 cup of vinegar
- 1 cup of water
- 1 onion, chopped
- 2 carrots, chopped
- 1 teaspoon of cloves
- 1 teaspoon of allspice
- 1/2 head of cabbage, chopped
- Salt and pepper to taste
Instructions
- Begin by preparing the marinade for the sauerbraten. In a large bowl, combine 1 cup of vinegar and 1 cup of water. This mixture will help tenderize the beef and infuse it with flavor.
- Add the chopped onion, chopped carrots, cloves, and allspice to the marinade. Stir well to ensure the spices and vegetables are evenly distributed.
- Place the 3 lbs of beef roast into a large, resealable plastic bag or a non-reactive container. Pour the marinade over the beef, ensuring it is fully submerged. Seal the bag or cover the container and refrigerate for at least 24 hours, or up to 3 days for the best flavor.
- When ready to cook, remove the beef from the marinade and pat it dry with paper towels. Reserve the marinade for later use.
- In a large Dutch oven or heavy pot, heat a tablespoon of oil over medium-high heat. Once hot, add the beef roast and sear it on all sides until browned, about 4-5 minutes per side. This step enhances the flavor of the roast.
- Once the beef is browned, remove it from the pot and set it aside. In the same pot, add the reserved marinade along with the chopped vegetables (onions and carrots) from the marinade. Bring to a simmer.
- Return the beef roast to the pot, ensuring it is nestled among the vegetables and liquid. Cover the pot with a lid and reduce the heat to low. Let it cook for about 3 hours, or until the beef is fork-tender.
- After 3 hours, carefully remove the beef roast from the pot and set it aside on a cutting board to rest for about 10-15 minutes before slicing.
- While the beef is resting, add the chopped cabbage to the pot with the remaining cooking liquid and vegetables. Stir to combine and cook over medium heat for about 15-20 minutes, or until the cabbage is tender.
- Once the cabbage is cooked, taste and season with salt and pepper as needed. Slice the beef roast against the grain into thick slices.
- To serve, arrange the sliced beef on a platter alongside the cooked cabbage. Drizzle some of the cooking liquid over the beef for added flavor. Enjoy your hearty German pot roast sauerbraten with cabbage!
Tips
- Marinate for Maximum Flavor: For the best results, marinate the beef for at least 24 hours, but if you can wait up to 3 days, the flavors will intensify, making the roast incredibly tender and flavorful.
- Sear the Beef: Don’t skip the searing step! Browning the beef on all sides not only adds depth of flavor but also helps lock in the juices, ensuring a succulent roast.
- Use a Heavy Pot: A Dutch oven or heavy pot is ideal for this recipe as it retains heat well and ensures even cooking. This is crucial for achieving that fork-tender texture.
- Adjust Seasoning: Taste the cooking liquid before serving and adjust the seasoning with salt and pepper as needed. This will enhance the overall flavor of the dish.
- Rest Before Slicing: Let the roast rest for 10-15 minutes after cooking. This allows the juices to redistribute, resulting in a juicier and more flavorful slice.
- Pair with Sides: Sauerbraten is delicious on its own, but consider serving it with traditional German sides like potato dumplings or spaetzle for a complete meal.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 8g
Protein: 45g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 125mg
