Classic German Sauerbraten

1. 1

   In a large saucepan over medium heat, combine the cider vinegar, water, brown sugar, cloves, allspice, salt, pepper, peppercorns, bay leaf, onion, carrot, and celery. Cook, stirring occasionally, until small bubbles form around the edges, but do not let it boil.

2. 2

   Poke deep holes in the roast and place it in a non-metal bowl. Pour the vinegar mixture over the roast, cover, and refrigerate for five days, turning it once each day.

3. 3

   Take the roast out of the liquid and pat it dry with paper towels. Remove and discard the bay leaf and peppercorns from the liquid. Strain the liquid from the vegetables, saving both the liquid and the vegetables.

4. 4

   Heat the oil in a Dutch oven over medium-high heat. Quickly sear the roast on all sides, 1 to 2 minutes per side. Reduce the heat to low, then add the reserved vegetables and 1 cup of the vinegar liquid to the pan. Cover and simmer for 1 1/2 hours, adding more vinegar liquid if needed.

5. 5

   Remove the roast from the pan and let it cool slightly. Slice the roast, return the slices to the liquid in the pan, cover, and simmer for 30 minutes more. Transfer the slices to a serving platter. Stir the sour cream into the heated liquid and warm it through without boiling. Pour the sauce over the meat and serve right away.

• Calories 669.08 kcal High
• Protein 63.21 g Good Source
• Carbs 27.46 g Moderate
• Total Fat 31.6 g High
• Saturated Fat 13.54 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 210.94 mg High
• Sodium 2691.2 mg High
• Fiber 1.94 g Low Source
• Sugar 19.49 g High
• Added Sugar 3.3 g Moderate
• Calcium 153.49 mg Moderate
• Iron 6.22 mg Good Source
• Potassium 271.94 mg Low Source
• Vitamin A 5.63 mcg_rae Low Source
• Vitamin C 0.52 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Celery
• Onions 🧅