Season the gravy with the remaining salt and pepper. Taste, and if the gravy is too sour, smooth in 1 to 2 tablespoons of the jelly. Return the marinade to the casserole, add the remaining reserved marinade along with the sugar, sherry, red wine, and raisins and boil, uncovered, over high heat for 5 to 7 minutes, until reduced by half and of good gravy consistency. Skim as much fat as possible from the marinade, then strain it, discarding the solids. Carefully replace the foil and kettle lid each time you turn the meat.Īs soon as the sauerbraten is tender, remove it to a large plate and cover loosely with foil to keep warm. Adjust the heat so the marinade bubbles gently, cover the kettle with a round of foil, set the lid in place, then simmer the sauerbraten 3 1/2 to 4 hours, turning occasionally, until tender. Return the beef to the casserole, add 2 cups of the reserved marinade and the tomato paste, and bring to a boil over high heat.

Add the carrots, onions, and reserved marinade solids and saute, stirring often, for 5 minutes.

Transfer the beef to a plate, pour off and discard all casserole drippings, then add the remaining 1 tablespoon butter to the casserole and melt over moderate heat. Melt 2 tablespoons of the butter in a medium-size heavy kettle over moderate heat, add the beef and brown well on all sides this will take 8 to 10 minutes. Rub the beef with half the salt and pepper, then dredge with flour. Strain the marinade, reserving both liquid and solids. On the 5th day, remove the beef from the marinade and pat it dry. Add the parsley, turn the beef in the marinade, cover, and marinate in the refrigerator for 4 days, turning the beef in the marinade every 8 hours. Whisk in crushed gingersnaps into cooking liquid to thicken into gravy. Pour in the hot marinade and cool to room temperature. Transfer roast to platter, turn heat up to high. Its rich flavors and tender meat make it a true comfort food, and its history and tradition make it a cultural treasure.For the marinade: Bring all ingredients to a fairly rapid boil in an uncovered medium-size heavy saucepan over moderate heat and cook 5 minutes.įor the sauerbraten: Place the beef in a large, heatproof, nonmetallic bowl. Overall, Aachener Sauerbraten is a delicious and unique German dish that is definitely worth trying. If you’re a fan of pot roast or other slow-cooked meats, then you definitely need to try Aachener Sauerbraten.

It is a true comfort food that warms you up from the inside out. The potato dumplings and red cabbage are usually cooked separately and served alongside the meat.Īachener Sauerbraten is a hearty and satisfying dish that is perfect for a cozy family dinner or a special occasion. Once the beef has been marinated, it is browned in a pan and then simmered in the marinade until it is tender and juicy. However, other types of vinegar, such as red wine vinegar or apple cider vinegar, can also be used. Traditionally, Aachener Sauerbraten is made with a type of vinegar called Rübenkraut, which is made from sugar beets and has a slightly caramelized flavor. One of the most important ingredients in the marinade is the vinegar, which not only adds flavor but also tenderizes the meat. This allows the flavors to penetrate the meat and gives it a tangy and slightly sweet taste. The beef is marinated in a mixture of vinegar, red wine, spices, and vegetables for several days before being cooked. The marinating process is what sets Aachener Sauerbraten apart from other pot roast recipes. A dish especially for the colder winter months, because you can’t pack more Christmas flavors into one pot, even if you tried. Warm winter flavors come to life when you taste the combination of sour marinated beef with a sweet gingerbread flavored gravy. 500ml (2 cups) red wine 250ml (1 cup) water 1 tbsp red wine vinegar 1 brown onion, coarsely chopped 1 carrot, peeled, coarsely chopped 1 celery stick. It takes time and fridge space to make this recipe, but it’s totally worth it. There are a couple of regional differences on what to put in the sauce, but I will show you here the traditional Aachener way of making it. It is a type of pot roast made with marinated beef, vinegar, and spices, and is typically served with potato dumplings and red cabbage. Aachener Sauerbraten with gingerbread gravy is a traditional German dish that originated in the city of Aachen, my hometown, located in the western part of the country.

Sauerbraten gravy recipes