Hearty German Sauerbraten with Red Cabbage

Name: Hearty German Sauerbraten with Red Cabbage
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Main Course
Ingredients: Red wine; Red wine vinegar; Water; Onion; Carrot; Bay leaves; Whole cloves; Black peppercorns; Sugar; Beef roast (bottom round or rump roast); Vegetable oil; Crushed gingerbread cookies or gingersnaps; Salt and pepper; Red cabbage; Apple; Red wine vinegar; Sugar; Salt; All-purpose flour; Water

Traditional German Pot Roast with a Tangy Twist

A classic marinated beef dish infused with bold spices, complemented by sweet and tangy red cabbage.

3 days (marinating) + 3 h 30 min (cooking)
6
Intermediate

Ingredients

For the Marinade

Red wine

1 cup

Red wine vinegar

1 cup

Water

2 cups

Onion

2, sliced

Carrot

2, chopped

Bay leaves

Whole cloves

Black peppercorns

Sugar

1 tablespoon

For the Sauerbraten

Beef roast (bottom round or rump roast)

3–4 pounds

Vegetable oil

2 tablespoons

Crushed gingerbread cookies or gingersnaps

1/2 cup

Salt and pepper

To taste

For the Red Cabbage

Red cabbage

1 small, shredded

Apple

1, peeled and grated

Red wine vinegar

1/2 cup

Sugar

1/4 cup

Salt

To taste

For the Gravy

All-purpose flour

1/4 cup

Water

1/4 cup

Preparation

Marinating the Beef

Combine the marinade ingredients

Combine red wine, red wine vinegar, water, onions, carrots, bay leaves, cloves, peppercorns, and sugar in a large bowl.

Place the beef

Place beef roast in a large, non-reactive container or resealable plastic bag.

Marinate the beef

Pour marinade over beef, cover, and refrigerate for at least 3 days, turning occasionally.

Ensure beef is completely submerged in marinade for best results.

Preparing the Red Cabbage

Combine cabbage and apple

Combine shredded cabbage and grated apple in a large pot.

Season and sweeten

Add red wine vinegar, sugar, and salt.

Cook until tender

Cook over medium heat, stirring occasionally, until the cabbage is tender, about 45 minutes.

Cooking Process

Browning the Beef

Remove beef from marinade (reserve marinade), pat dry, and season with salt and pepper. In a large pot, heat oil over medium-high heat and brown beef on all sides.

Simmering the Roast

Add reserved marinade to the pot, bring to a simmer, then reduce heat. Cover and cook for 2.5–3 hours until beef is tender.

Thickening the Gravy

Remove beef from pot. Strain vegetables from the liquid. Mix flour with water, then whisk slowly into the simmering liquid to thicken.

Plating & Serving