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.