Sauerbraten auf Rheinischer Art
Of the many versions of Sauerbraten, this one by Chef Szmania uses dark German Altbier in the marinating stage. For a sampling of really delicious, old world German cuisine, try this hearty dish.
Region North Rhine Westphalia
- 2 carrots diced
- 1 onion diced
- 1-1/3 cup red wine vinegar
- 1-1/3 cup water
- 1-1/3 cup dark German beer such as Altbier
- 3 whole cloves
- 8 peppercorns
- 1 bay leaf
- 4 juniper berries
- 1 tablespoon sugar
- 1-1/2 pounds top round roast
- salt and pepper to taste
- 1 tablespoon unsalted butter
- 1 cup gingerbread crumbs
- 2 tablespoons sour cream
- 3/4 cup raisins optional
Recipe courtesy of Chef Szmania
Combine carrots, onion, vinegar, water, beer, cloves, peppercorns, bay leaf, juniper berries and sugar, bring to a boil. Let cool completely. Pour over top round roast in a large ceramic or glass bowl. Cover, marinate and refrigerate for 2 to 3 days, turning meat over once or twice a day.
Remove meat from marinade, pat dry and season with salt and pepper. Heat butter in large pot. Sear all sides of the roast.
Once browned on all sides, add gingerbread crumbs and marinade. Gently simmer for 60 minutes with lid on; be sure not to let the mixture boil. Remove lid and continue simmering for another 30 to 45 minutes, adding water as needed to keep meat covered.
Remove meat from marinade and set aside. Place marinade in a blender or food processor and blend until smooth. Season sauce to taste and stir in sour cream and raisins. Slice meat and serve with sauce.