The original “Rheinischer Sauerbraten” means Rhenium marinated beef. Several sources believe sauerbraten was invented by Charlemagne who died in 814 A.D. The recipe was used as a means of using up leftover roasted meat. In Cologne, after the 13th century, fresh meat was substituted.
•8 lbs. round roast beef, trimmed from most of fat
•salt & pepper
•3 cups of water
•3 cups of red wine
•2 cups vinegar
•2 stalks celery, chopped
•16 whole black pepper corns
•4 whole bay leaves
•6 juniper berries
•6 cloves garlic, peeled
•1 whole onion, peeled and sliced
•2 whole carrots, peeled and sliced
•1 teaspoon thyme
•2 tablespoons salt
•4 oz. butter
•1/2 cup flour
•1/3 cup sugar
•3/4 cup raisins
•1 tablespoon mustard
•1 tablespoon marjoram
•Trim meat from most fat, season with salt and pepper and keep in cooler until marinade is ready.
MARINATE THE BEEF:
Put all liquids in a stockpot and add herbs, vegetables and seasoning.
Bring to boil and simmer for 30 minutes.
Pull from heat and let cool completely.
When marinade is cool, pour over the meat and make sure the meat is completely covered.
Keep the meat refrigerated and covered for 4 days and turn the meat once a day, so the meat marinates on all sides.
BRAISE THE BEEF:
When ready to cook the Sauerbraten, remove the meat from the liquid and pat dry with a paper towel.
Sprinkle meat with salt and pepper.
Heat a large roasting pan to hold all the meat, add oil and sear the meat over high heat until the meat is browned on all sides (15 minutes).
Cover the meat with the marinade and bring to boil. Cover with a lid and simmer the
meat for 3 hours, or until meat is done.
Remove the meat from the liquid and set aside.
MAKE THE SAUCE:
Pour braising liquid through fine-mesh sieve into a bowl (discard solids) and skim fat.
Put just enough of strained liquid into a small bowl to cover raisins, and soak for 15 minutes.
Melt butter in cleaned pot over moderately low heat.
Add flour and sugar, whisking constantly, until roux is dark golden brown (about 4 minutes).
Add strained braising liquid in a steady stream, whisking constantly.
Increase heat to high, and boil until liquid is reduced by 1/3.
Add gingersnaps and raisins, reduce heat, and simmer until sauce is glossy and slightly thickened, about 2 minutes.
Check for seasoning.
Thinly slice beef in portions and warm it in the sauce before serving.
Arrange sliced beef on platter, top slices with some sauce and serve remainder sauce on side.
Rudi Lechner's Sauerbraten Receipe: