Zapappy

Name: Sauerbraten
Prep time: 45 min
Cook time: 240 min
Total time: 7485 min
Yield: 8
Cuisine: German
Ingredients: 4 lb beef bottom round rump roast; 2 cups red wine; 1 1/2 cups red wine vinegar; 1 cup water; 2 whole yellow onions, sliced; 2 whole carrots, sliced; 1 whole celery rib, sliced; 10 whole black peppercorns; 8 whole juniper berries, crushed; 6 whole cloves; 3 whole bay leaves; 1 tbsp yellow mustard seeds; 2 tsp kosher salt; 2 tbsp avocado oil; 2 tbsp tomato paste; 2 cups beef stock; 3 oz german lebkuchen or gingersnaps, finely crushed; 1/3 cup raisins; 2 tbsp sugar beet syrup or brown sugar; 1 tsp kosher salt, plus more as needed; 1/2 tsp black pepper

Cooking

Zapappy

Cooking

German

Sauerbraten

Long-marinated beef braised slowly and finished with a glossy sweet-sour sauce of raisins and lebkuchen.

8 servings · 45 minutes prep · 240 minutes cook

Ingredients

Marinade and Beef

4 lb beef bottom round rump roast
2 cups red wine
1 1/2 cups red wine vinegar
1 cup water
2 whole yellow onions, sliced
2 whole carrots, sliced
1 whole celery rib, sliced
10 whole black peppercorns
8 whole juniper berries, crushed
6 whole cloves
3 whole bay leaves
1 tbsp yellow mustard seeds
2 tsp kosher salt

Braise and Sauce

2 tbsp avocado oil
2 tbsp tomato paste
2 cups beef stock
3 oz german lebkuchen or gingersnaps, finely crushed
1/3 cup raisins
2 tbsp sugar beet syrup or brown sugar
1 tsp kosher salt, plus more as needed
1/2 tsp black pepper

Directions

Marinate and Dry the Beef

Combine the red wine, red wine vinegar, water, yellow onion, carrot, celery rib, black peppercorns, juniper berries, cloves, bay leaf, yellow mustard seeds, and kosher salt. Submerge the beef bottom round rump roast, cover, and refrigerate for 5 days, turning daily.
Remove the roast from the marinade, strain the liquid, and reserve the solids and liquid separately. Pat the beef very dry so it browns instead of steams.

Brown and Braise

Heat the oven to 300F. Brown the beef in the avocado oil in a Dutch oven, 4-5 minutes per side, then transfer it to a plate.
Brown the reserved marinade vegetables for 8 minutes. Add the tomato paste and cook for 2 minutes, then add 2 cups strained marinade and the beef stock, scraping up the browned bits.
Return the beef to the pot, cover, and braise in the oven until fork-tender and about 195F in the center, 3 1/2-4 hours.

Make the Sauce and Serve

Transfer the beef to a board and tent loosely with foil. Strain the braising liquid, skim the fat, and return about 4 cups liquid to the pot.
Whisk in the German lebkuchen gingersnaps, raisins, sugar beet syrup brown sugar, kosher salt, and black pepper. Simmer until glossy and balanced sweet-sour, 10-15 minutes.
Slice the beef across the grain and serve with the sauce.