SAUERBRATEN (German beef pot roast, for eight to ten)
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one 5 pound beef eye of round
kosher salt to taste
2 cups red wine
1-1/2 cups red wine vinegar
3 large onions, thinly sliced
1 large carrot, thinly sliced
1 bouquet garni (1 tablespoon pickling spices, 14 whole cloves, 8 whole black peppercorns, 3 bay leaves, 3 sprigs fresh thyme, 2 sprigs fresh parsley, all wrapped in cheesecloth and tied with kitchen twine)
4 tablespoons unsalted butter
4 slices bacon, finely chopped
3 tablespoons flour
2 tablespoons sugar
½ cup golden raisins
6 gingersnaps, crumbled
juice of ½ lemon
2 tablespoons chopped parsley
1.Season beef liberally with salt in a large bowl. Bring wine, vinegar, 1 onion, carrot, bouquet garni and 4 cups water to a boil in a 4 quart saucepan and pour over beef in bowl. Cover and refrigerate, turning once or twice a day, for 5 days. Remove beef from marinade, pour marinade through a fine strainer into a bowl and dry beef thoroughly. (Reserve 5 cups of the marinade and the bouquet garni). Heat 2 tablespoons butter and bacon in an 8 quart Dutch oven over medium high heat. Cook until the bacon renders its fat, about 5 minutes. Transfer bacon to a plate and set aside. Add beef and cook, turning, until browned all over, about 15 minutes. Transfer to a plate and set aside.
2. Heat oven to 325*. Add remaining onions to pot and cook, stirring, until caramelized, about 15 minutes. Return beef to pot with reserved marinade and sachet, bring to a simmer on top of the stove, cover and place in the middle of the preheated oven. Bake until the beef is very tender, about 2-1/2 hours. Transfer beef to a platter and pour sauce through a fine strainer into a bowl.
3. Return pot to medium high heat and add remaining butter. Add flour and sugar and cook, whisking constantly, until lightly browned, about 5 minutes. Add sauce, raisins, gingersnaps and juice. Return beef to sauce. Bring to a simmer, cover pot, and cook until slightly reduced, about 10 minutes. Thinly slice beef, arrange on a platter and spoon sauce over the top. Sprinkle with bacon and parsley.
adapted from Mimi Sheraton, The German Cookbook, printed in Saveur Magazine October 12, 2012