Ingredients with Measurements:
- 4 lbs beef roast
- 1 cup red wine vinegar
- 1 cup red wine
- 2 cups beef broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp brown sugar
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp ground ginger
- 1 tsp ground allspice
- 1 tsp ground cloves
- 1 cup seedless red grapes
Special equipment needed:
- Large Dutch oven or heavy pot with lid
- Meat thermometer
1. In a large Dutch oven or heavy pot, combine the red wine vinegar, red wine, beef broth, chopped onion, minced garlic, brown sugar, salt, black pepper, ground ginger, ground allspice, and ground cloves. Stir to combine.
2. Add the beef roast to the pot and turn to coat in the marinade. Cover and refrigerate for at least 24 hours, turning the beef occasionally.
3. Preheat the oven to 325°F.
4. Remove the beef from the marinade and pat dry with paper towels. Strain the marinade and reserve the liquid.
5. Heat a large skillet over medium-high heat. Add the beef and sear on all sides until browned, about 5 minutes per side.
6. Transfer the beef to the Dutch oven or heavy pot with the reserved marinade. Cover and bake for 3-4 hours, or until the beef is tender and cooked to your desired doneness. Use a meat thermometer to check the internal temperature of the beef, which should be 145°F for medium-rare, 160°F for medium, and 170°F for well-done.
7. About 30 minutes before the beef is done, add the red grapes to the pot and stir to combine. Cover and continue baking until the grapes are tender and the beef is fully cooked.
8. Remove the beef and grapes from the pot and let rest for 10 minutes before slicing.
Preparation time: 30 minutes (plus 24 hours marinating time)
- Cooking time: 3-4 hours
- Oven temperature: 325°F
- Internal temperature of beef: 145°F for medium-rare, 160°F for medium, and 170°F for well-done
- 6-8 servings
- Calories: 450
- Fat: 20g
- Carbohydrates: 10g
- Protein: 50g
Substitutions for ingredients:
- Red wine vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Red wine can be substituted with beef broth or grape juice.
- Beef broth can be substituted with chicken or vegetable broth.
- Seedless red grapes can be substituted with seedless green grapes or dried cranberries.
- Add sliced carrots and potatoes to the pot with the beef for a one-pot meal.
- Use pork or venison instead of beef.
- Add chopped apples or pears to the pot with the grapes for a fruity twist.
Tips and tricks:
- Use a meat thermometer to ensure the beef is cooked to your desired doneness.
- Let the beef rest before slicing to allow the juices to redistribute and prevent them from spilling out.
- Serve with mashed potatoes or egg noodles to soak up the flavorful sauce.
- Store leftover sauerbraten in an airtight container in the refrigerator for up to 3 days.
- Reheat sauerbraten in the oven at 350°F for 15-20 minutes, or until heated through.
- Serve sliced sauerbraten on a platter with the grapes and sauce spooned over the top.
- Garnish with fresh herbs, such as parsley or thyme.
- Serve with a side of roasted Brussels sprouts or green beans.
- Pair with a glass of red wine, such as Pinot Noir or Cabernet Sauvignon.
Suggested side dishes:
- Mashed potatoes
- Egg noodles
- Roasted vegetables
- If the beef is tough, it may need to cook longer. Check the internal temperature with a meat thermometer and continue baking until it reaches your desired doneness.
- If the sauce is too thin, simmer it on the stovetop until it thickens to your liking.
Food safety advice:
- Always use a meat thermometer to ensure the beef is cooked to a safe temperature.
- Store leftovers in the refrigerator and reheat to an internal temperature of 165°F.
- Sauerbraten is a traditional German dish that dates back to the Middle Ages. It was originally made with horse meat, but today it is typically made with beef or venison.
- Tangy, sweet, and savory
- Serve sauerbraten with a side of mashed potatoes or egg noodles to soak up the flavorful sauce.
Cooking Method: N/A
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