Ingredients:
For the Marinade:
- 3-4 pounds beef roast (such as rump, chuck, or bottom round)
- 2 cups water
- 1 cup red vinegar
- 1 large onion, sliced
- 2 bay leaves
- 10-12 whole cloves
- 10-12 whole black peppercorns
- 2-3 juniper berries (optional)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon ground allspice
For Cooking:
- 2-3 tablespoons vegetable oil
- 2 large onions, sliced
- 2-3 carrots, sliced
- 2-3 celery stalks, sliced
- 2-3 cloves garlic, minced
- 2-3 tablespoons flour
- 1-2 tablespoons brown sugar (adjust to taste)
- Salt and pepper to taste
- 1-2 cups beef broth
- 1-2 tablespoons red currant jelly (optional, for sweetness)
- Gingersnaps or gingerbread cookies (optional, for thickening and flavor)
Instructions:
Prepare the Marinade:
In a large non-reactive container (glass or plastic), combine the water, red wine vinegar, sliced onion, bay leaves, cloves, peppercorns, juniper berries (if using), salt, sugar, and ground allspice. Mix well.
Marinate the Meat:
Place the beef roast in the marinade, ensuring it’s fully submerged.
Cover the container and refrigerate for at least 2-3 days, turning the meat occasionally to evenly marinate it.
Cook the Sauerbraten:
After marinating, remove the meat from the marinade and pat it dry with paper towels.
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat.
Sear the meat on all sides until it’s nicely browned. Remove the meat and set it aside.
Saute the Vegetables:
In the same pot, add more oil if needed and sauté the sliced onions, carrots, celery, and minced garlic until they begin to soften and turn golden.
Deglaze the Pot:
Sprinkle the flour over the vegetables and stir well, allowing it to cook for a minute or two.
Pour in the marinade (strained to remove solids) and enough beef broth to cover the meat. If you want a sweeter sauce, add the red currant jelly at this stage.
Return the Meat:
Return the seared meat to the pot and bring the mixture to a simmer.
Simmer and Thicken:
Cover the pot and simmer on low heat for 2-3 hours or until the meat is tender. Check occasionally and add more broth if needed.
Finishing Touches:
If you want to thicken the sauce further and add a unique flavor, you can crumble gingersnaps or gingerbread cookies into the sauce. This is a traditional method of thickening the sauce in sauerbraten.
Serve:
Slice the sauerbraten and serve it with the rich, flavorful gravy, along with traditional sides like red cabbage, potato dumplings, or mashed potatoes.
You can try our other recipes too for a yummy taste bud, Have a good day or evening 
