German Marinated Pot Roast (Sauerbraten) — Sweet-Sour Braised Beef

• 1.5 kgbeef rump roast (top round or bottom round also works)
• 500 mldry red wine
• 250 mlred wine vinegar
• 250 mlwater
• 2yellow onions (thinly sliced)
• 2carrots (sliced)
• 2celery stalks (sliced)
• 2 clovegarlic (crushed)
• 3 leafbay leaves
• 8juniper berries (lightly crushed)
• 1 tspblack peppercorns
• 6whole cloves
• 6allspice berries
• 1 tbspsugar
• 12 gfine sea salt
• 2 tbspvegetable oil
• 1 tbsptomato paste
• 500 mlbeef stock
• 60 ggingersnap cookies (finely crushed, for Rhineland-style thickening)
• 40 graisins
• 1 tbspdark brown sugar

Instructions

1. 1

   Combine the red wine, vinegar, water, onions, carrots, celery, garlic, bay leaves, juniper berries, peppercorns, cloves, allspice berries, sugar, and 12 g salt in a nonreactive pot. Bring the mixture to a brief boil for 2 minutes, then cool it completely before adding the beef.

2. 2

   Place the beef in a glass, ceramic, or stainless-steel container just large enough to hold it snugly, and pour the cold marinade over it. Cover and refrigerate for 3 full days, turning the roast every 12 hours so the acidity and spices season it evenly.

3. 3

   Remove the beef from the marinade and pat it very dry with paper towels, because wet meat will steam instead of brown. Strain the marinade, reserving both the liquid and the vegetables separately, and discard only the loose whole spices if you prefer a smoother sauce.

4. 4

   Heat the vegetable oil in a heavy Dutch oven over medium-high heat until shimmering. Brown the beef on all sides for 10 to 12 minutes total, taking time to build a dark crust without burning the pot bottom.

5. 5

   Transfer the browned beef to a plate and add the reserved vegetables to the Dutch oven. Cook them for 8 minutes, stirring often, then add the tomato paste and cook for 1 minute until it darkens slightly.

6. 6

   Pour in the reserved marinade liquid and scrape the bottom of the pot thoroughly to dissolve the browned bits. Add the beef stock, return the roast to the pot, and bring the liquid to a gentle simmer.

7. 7

   Cover the pot and braise over very low heat for 3 hours, turning the meat once every 45 minutes. The liquid should barely tremble, and the beef is ready when a skewer slides in with little resistance but the roast still holds its shape.

8. 8

   Transfer the beef to a warm platter and cover it loosely for 15 minutes while you finish the gravy. Strain the braising liquid through a fine sieve, pressing firmly on the vegetables to extract their flavor, then return the liquid to the pot.

9. 9

   Whisk the crushed gingersnaps into the hot strained liquid and simmer for 8 to 10 minutes until the sauce thickens to a glossy gravy. Stir in the raisins, brown sugar, and 3 g salt, then simmer for 3 minutes so the raisins plump and the sweet-sour balance settles.

10. 10

    Slice the Sauerbraten across the grain into 1 cm slices and spoon the hot gravy over the meat. Serve immediately with potato dumplings, red cabbage, or buttered noodles so the sauce can be fully enjoyed.