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Sauerbraten, a traditional German dish, has captured the hearts and palates of many food lovers around the world. This hearty meal is not just a comforting plate of beef; it’s a celebration of culinary history, showcasing the rich flavors and techniques that define German cuisine. Often referred to as Germany's national dish, Sauerbraten translates to "sour roast," a name that pays homage to its unique marination process, which imparts a complex flavor profile and tender texture to the meat.

Sauerbraten recipe Marinated beef slow-cooked

Discover the heartwarming tradition of Sauerbraten, Germany's beloved sour roast dish! This slow-cooked beef recipe is rich in history and flavor, featuring marinated meat that melts in your mouth. Perfect for family dinners or special occasions, Sauerbraten showcases a unique blend of spices and ingredients, ensuring a delightful meal that brings everyone together. Try your hand at this classic recipe and savor the comforting taste of German cuisine! #Sauerbraten #GermanCuisine #SlowCookedBeef #ComfortFood #TraditionalRecipes #FoodHistory #CookingMadeEasy #BeefRecipes
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Ingredients
  

3-4 lbs beef roast (preferably chuck or rump roast)

2 cups red wine vinegar

2 cups water

1 large onion, quartered

2 carrots, chopped

2 celery stalks, chopped

4 cloves garlic, minced

10 whole cloves

1 teaspoon black peppercorns

2 bay leaves

1 tablespoon sugar (brown or white)

Salt, to taste

2 tablespoons vegetable oil (for searing)

2 cups beef broth

1 tablespoon cornstarch (optional, for thickening)

Fresh parsley, chopped (for garnish)

Instructions
 

Marinate the Beef: In a large bowl, combine red wine vinegar, water, onion, carrots, celery, garlic, cloves, peppercorns, bay leaves, sugar, and salt. Place the beef roast in a large resealable plastic bag or container and pour the marinade over it. Seal it tightly and refrigerate for at least 3 days, turning the bag occasionally to ensure even marination.

    Sear the Roast: Once marinated, remove the roast from the marinade and pat it dry with paper towels. Reserve the marinade! Heat vegetable oil in a large skillet over medium-high heat. Sear the beef roast on all sides until browned (about 4-5 minutes per side).

      Prepare the Slow Cooker: Place the seared roast in a slow cooker. Strain the reserved marinade, discarding the solids, and pour the liquid over the roast. Add beef broth to the slow cooker for extra flavor.

        Slow Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 4-5 hours, until the meat is fork-tender.

          Thicken the Gravy (optional): If you desire a thicker gravy, once the roast is cooked, remove it from the slow cooker and let it rest. Pour the cooking liquid into a saucepan. Mix cornstarch with a little water to create a slurry and stir it into the cooking liquid. Bring to a boil and simmer until thickened.

            Serve: Slice the roast against the grain and serve it hot, topped with the thickened gravy and garnished with chopped parsley. It goes perfectly with potatoes, red cabbage, or fresh bread.

              Prep Time: 30 minutes | Total Time: 3 days marinating + 8 hours cooking | Servings: 6-8 servings