Top German Food? Sauerbraten (Pot Roast) Great Recipe In Description🥩 #viral #food #motivation

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Here's a recipe for Sauerbraten, a traditional German pot roast:Show more

Ingredients:

3 to 4 pounds (1.5 to 2 kg) beef roast (such as bottom round or rump roast)
2 cups red wine vinegar
2 cups water
1 cup red wine
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
2 bay leaves
10 whole black peppercorns
4 whole cloves
1 teaspoon salt
1 teaspoon sugar
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
Salt and black pepper to taste
Gingersnap cookies (about 8 to 10 cookies), crushed
For the gravy:

2 cups cooking liquid from the sauerbraten
2 tablespoons cornstarch
1/4 cup cold water
Instructions:

In a large non-reactive container, combine the red wine vinegar, water, red wine, onion, carrots, celery, garlic, bay leaves, black peppercorns, cloves, salt, and sugar. Stir well to dissolve the salt and sugar.
Place the beef roast in the marinade, ensuring it is fully submerged. Cover the container and refrigerate for at least 2 days, turning the roast once or twice a day.
After the marinating time, remove the roast from the marinade and pat it dry with paper towels. Reserve the marinade and strain out the solids.
In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Brown the roast on all sides until well-seared. This will take about 5 minutes per side.
Preheat the oven to 325°F (165°C).
Remove the browned roast from the pot and set it aside. Add the flour to the pot and cook, stirring constantly, for about 2 minutes until the flour is lightly browned.
Gradually whisk in the strained marinade, scraping up any browned bits from the bottom of the pot. Bring the liquid to a simmer.
Return the roast to the pot and cover it with a lid. Place the pot in the preheated oven and roast for about 3 to 4 hours, or until the meat is tender and easily pulls apart with a fork.
Once the roast is cooked, remove it from the pot and cover it with foil to keep warm. Strain the cooking liquid from the pot, discarding the solids, and return the liquid to the pot.
In a small bowl, whisk together the cornstarch and cold water until smooth. Add this mixture to the pot with the cooking liquid, whisking constantly.
Place the pot over medium heat and bring the liquid to a boil. Cook for a few minutes until the gravy has thickened.
To serve, slice the sauerbraten and drizzle it with the gravy. Serve with traditional sides like red cabbage, spaetzle, and potato dumplings. Sprinkle crushed gingersnap cookies over the top of the sauerbraten and gravy for added flavor.
Enjoy your homemade sauerbraten!

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