Sauerbraten – Sour Roast (traditional)Sour-Roast / Sauerbraten nontraditional

Step 1

Chop the vegetables.

Step 2

Add roast, vegetables, and spices into a fitting pot.

Step 3

Spice with salt and pepper if needed.

Step 4

Cover with wine and red wine vinegar.

Step 5

Close the lid, place the pot into the fridge and marinade for 5 to 7 days.

Step 6

After marinating the roast, take the meat out of the pot and pad it dry from all sides.

Step 7

Strain the marinade through a sieve, keeping the liquid and discarding the vegetables.

Step 8

In a large pot, heat the oil.

Step 9

Add the meat and roast it from all sides.

Step 10

Add the chopped onions and sauté for a bit.

Step 11

Now pour the marinade and beef stock over the roast and bring to a boil.

Step 12

Add the honey.

Step 13

Let the roast simmer for 2hours, flip the meat every 30 minutes.

Step 14

After 2 hours, remove the roast from the pot, cover, and let rest while making the gravy.

Step 15

Put the Ginger Snaps into the gravy and let soak for a few minutes. Then blend with an immersion blender until smooth.

Step 16

Add honey and spices if needed, optional smoothen with a little cream if the gravy has too much acid.

Step 17

Add the raisins.

Step 18

Cut the roast into slices, serve with the gravy and potato dumplings or spätzle or potatoes and red cabbage or carrots.

Step 19

Mix the first 6 ingredients in a 1 gallon Ziploc bag –alternatively use a large bow.

Step 20

Trim excess fat from the meat and place the meat into the Ziplocbag. Remove most of the air and let marinate 24 to 72 hours.

Step 21

After meat marinates, remove the meat from the bag and pat dry.Heat oil in a 5-qt. pot and brown meat on all sides in hot oil. Use a papertowel to wipe up excess oil from bottom of pan.

Step 22

Add carrots, raisins, beef broth, tomato sauce, and onion powder,bring to a boil, then reduce to simmer and cook for 1½ to 2 hours.

Step 23

When meat is tender, remove the meat and cover to keep warm.

Step 24

Strain liquids, add water if needed to make two cups of liquid andput liquid in a sauce pan, skim as much fat as possible from the liquid. Inyour hads, grind gingersnaps into the liquid and whisk, don't worry if thereare clumps as the gingersnaps will dissolve as the liquid cooks. Bring liquidto a slow boil and stir occasionally to prevent burning. Cook until saucereaches your desired thickness. Sauce will thicken as it cools down.

Step 25

Slice meat and serve with red cabbage, Kartoffel-Knödel, Boehmische Hefeknoedel or Spätzle covered in sauce.