Ingredients with Measurements:
- 3 lbs beef chuck roast
- 1 cup red wine vinegar
- 1 cup water
- 1 cup red wine
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 bay leaves
- 10 whole black peppercorns
- 1 tsp salt
- 1 tsp sugar
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 1 tbsp vegetable oil
- 2 cups all-purpose flour
- 1 tsp salt
- 3 eggs
- 1/2 cup milk
- 1/4 cup butter
Special equipment needed:
- Large Dutch oven or heavy pot
- Large mixing bowl
- Spätzle maker or colander with large holes
Step-by-step instructions:
1. In a large Dutch oven or heavy pot, combine the red wine vinegar, water, red wine, onion, garlic, bay leaves, black peppercorns, salt, sugar, ginger, cinnamon, and cloves. Stir to combine.
2. Add the beef chuck roast to the pot and turn to coat in the marinade. Cover and refrigerate for at least 24 hours, turning the meat occasionally.
3. Preheat the oven to 325°F.
4. Remove the beef chuck roast from the marinade and pat dry with paper towels. Reserve the marinade.
5. Heat the vegetable oil in the Dutch oven over medium-high heat. Add the beef chuck roast and brown on all sides, about 10 minutes total.
6. Pour the reserved marinade over the beef chuck roast and bring to a simmer. Cover and transfer to the oven.
7. Bake for 3-4 hours, or until the beef chuck roast is tender and falls apart easily.
8. While the beef is cooking, make the spätzle. In a large mixing bowl, combine the flour and salt. In a separate bowl, whisk together the eggs and milk. Pour the wet ingredients into the dry ingredients and stir until a thick batter forms.
9. Bring a large pot of salted water to a boil. If using a spätzle maker, press the batter through the holes into the boiling water. If using a colander, hold it over the boiling water and press the batter through the holes with a spatula. Cook for 2-3 minutes, or until the spätzle float to the surface. Drain and toss with butter.
10. Once the beef chuck roast is done, remove it from the Dutch oven and let it rest for 10 minutes before slicing. Strain the cooking liquid through a fine-mesh sieve and discard the solids. Serve the sliced beef with the spätzle and the strained cooking liquid.
- Time:
Preparation time: 30 minutes + 24 hours marinating time
- Cooking time: 3-4 hours
5. Temperature:
- Oven temperature: 325°F
Serving size:
- 6 servings
Nutritional information:
- Calories: 698
- Fat: 28g
- Carbohydrates: 48g
- Protein: 56g
- Sodium: 1037mg
- Sugar: 3g
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef brisket or bottom round roast.
- Red wine vinegar can be substituted with apple cider vinegar.
- Red wine can be substituted with beef broth.
Variations:
- Add sliced carrots and celery to the marinade for added flavor.
- Use a different type of noodle, such as egg noodles or fettuccine, instead of spätzle.
- Add a dollop of sour cream to the finished dish for added richness.
Tips and tricks:
- Make sure to turn the beef chuck roast occasionally while marinating to ensure even flavor distribution.
- Use a meat thermometer to check the internal temperature of the beef chuck roast. It should reach 145°F for medium-rare, 160°F for medium, and 170°F for well-done.
- To make the spätzle ahead of time, cook them in boiling water for 1-2 minutes, then transfer to a bowl of ice water to stop the cooking process. Drain and toss with butter, then refrigerate until ready to use. Reheat in a skillet over medium heat before serving.
Storage instructions:
- Store leftover sauerbraten and spätzle in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the sauerbraten in a covered Dutch oven or heavy pot over low heat until heated through. Reheat the spätzle in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the sauerbraten and spätzle on a large platter, garnished with chopped parsley or chives.
- Serve the sauerbraten and spätzle in separate bowls, with the cooking liquid served on the side for drizzling.
Garnishes:
- Chopped parsley or chives
Pairings:
- German-style beer, such as a pilsner or lager
- Red wine, such as a Pinot Noir or Cabernet Sauvignon
Suggested side dishes:
- Braised red cabbage
- Roasted Brussels sprouts
- German potato salad
Troubleshooting advice:
- If the sauerbraten is tough, it may need to cook for longer. Check the internal temperature with a meat thermometer to ensure it has reached the desired temperature.
- If the spätzle batter is too thick, add more milk until it reaches a thick, pourable consistency.
Food safety advice:
- Make sure to refrigerate the sauerbraten while marinating to prevent bacterial growth.
- Use a meat thermometer to ensure the beef chuck roast has reached a safe internal temperature before serving.
Food history:
- Sauerbraten is a traditional German dish that originated in the Rhineland region. It is typically made with beef or venison that is marinated in a mixture of vinegar and spices for several days before being slow-cooked.
Flavor profiles:
- Sauerbraten has a tangy, slightly sweet flavor from the vinegar and spices in the marinade. The spätzle are buttery and slightly chewy.
Serving suggestions:
- Serve the sauerbraten and spätzle with a side of braised red cabbage and a cold German beer for a traditional German meal.
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Region: German