Braised Sauerbraten
A traditional German dish made by marinating beef in vinegar, water, and spices, then slow-cooking it in liquid on low heat.
Ingredients
- ●2 pounds beef chuck roastpreferably with bone
- ●1 medium onionchopped
- ●1 tablespoon caraway seedsground
- ●1 teaspoon saltplus more to taste
- ●1/2 teaspoon black pepperplus more to taste
- ●1 cup apple cider vinegarplus 1 cup water
- ●2 bay leavesdried
- ●1/2 teaspoon allspiceground
- ●3 cloves garlicminced
- ●2 cups beef brothlow-sodium
Instructions
- 1
In a large bowl, whisk together vinegar, water, salt, black pepper, caraway seeds, allspice, and bay leaves.
- 2
Add the beef to the marinade, cover, and refrigerate for at least 2 days or up to 4 days.
- 3
Preheat oven to 300°F (150°C).
- 4
Remove the beef from the marinade, letting any excess liquid drip off.
- 5
Heat oil in a large Dutch oven over medium-high heat.
- 6
Sear the beef until browned on all sides, about 2-3 minutes per side.
- 7
Transfer the beef to a plate.
- 8
Add the onion to the pot and cook until browned, about 5 minutes.
- 9
Add the garlic and cook for 1 minute.
- 10
Add the beef broth to the pot, scraping up any browned bits.
- 11
Return the beef to the pot, cover, and transfer to the preheated oven.
- 12
Braise the beef for 2 1/2 to 3 hours, or until tender and easily shredded with a fork.
- 13
Let the beef rest for 10 minutes before slicing and serving.