mediummainmeatCC0 1.0 Universal
Rheinischer Sauerbraten – German Sweet & Sour Marinated Pot Roast
The iconic crown of Rhineland cuisine: tender beef marinated in spiced vinegar and herbs, braised slowly into melting tenderness with a velvety gingerbread-sweetened gravy.
Prep
25 min
Cook
120 min
Total
145 min
Ingredients
6servings
- Beef chuck roast for pot roast900 g
- Red wine vinegar or apple cider vinegar150 ml
- Rich beef stock500 ml
- Carrots2 piece
- Yellow onion2 piece
- Dark raisins50 g
- Butter or clarified fat30 g
- Bay leaves2 piece
- Allspice berries and cloves3 g
- Brown sugar15 g
- Salt
- Black peppercorns
Preparation Steps
1
Marinate beef roast in vinegar diluted with 200 ml water, onion, carrot, bay leaves, allspice, and peppercorns in the refrigerator to tenderize.
5 min timer
2
Remove meat from marinade and pat dry. Strain and reserve marinade liquid. Brown roast in butter in Dutch oven over high heat for 4-5 minutes per side until seared deeply.
9 min timer
3
Add vegetables from marinade, sauté for 3 minutes, then pour in hot beef broth and 1 cup of strained marinade. Add brown sugar and raisins. Cover and simmer on low for 90-100 minutes.
100 min timer
4
Transfer roast to a carving board and slice. Simmer and blend sauce until silky and glossy, then ladle over the sliced meat. Serve with potato dumplings or braised red cabbage.
6 min timer
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Provenance & Public Domain Audit
Source: Traditional German Regional Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
