Sauerbraten is a specialty beef roast dish popular throughout Germany. Sauerbraten simply means ‘pickled roast’, alluding to the vinegar-heavy marinade and sauce. The beef is marinated in a mixture of onion, garlic, wine vinegar, juniper, ginger, and cloves. A half cup of rehydrated raisins imparts a subtle sweetness to the dish, providing a bit of balance to the tart vinegar. We recommend marinating the beef for 24 hours, which can easily be accomplished in your Suvie. The day before you would like to serve the sauerbraten, simply follow the instructions below for marinating and sealing the rump roast, insert the pan into your Suvie, and schedule the cook to begin the following day.
German Sauerbraten with Potatoes
- ½ cup raisins
- 1 medium yellow onion, peeled and chopped
- 4 garlic cloves, peeled
- 1 cup red wine vinegar
- 1 tsp juniper berries, crushed
- ½ tsp ground ginger
- ⅛ tsp ground cloves
- 2 tsp salt
- 1 ½ -2 lbs beef rump roast, halved
- 1 lb medium yellow potatoes
- ¼ cup chopped bacon
- 1 tbsp all purpose flour
- ½ cup shredded red cabbage (optional)
- 2 fresh parsley sprigs for garnish (optional)
1) Rehydrate raisins in ½ cup hot tap water. Let sit for 10 minutes or until soft. Place raisins (and the steeping liquid) in a food processor along with the onion, garlic, vinegar, juniper berries, ginger, cloves, and salt. Blend until smooth.
2) Place rump roast pieces and marinade in vacuum bags. Vacuum seal rump roast using a vacuum sealer or with our DIY vacuum sealing guide. Place sealed rump roast in a Suvie pan and refrigerate for 24 hours. Once marinated, place the pan in the top right zone of your Suvie. Place potatoes in the starch pan and place in the bottom right zone. Fill reservoir, input settings, and cook now or schedule.
My Cook > Multi Zone
Protein: 155°F, 3 hours
Starch: 30 minutes
4) After the cook, remove all the pans from your Suvie. Carefully remove the rump roast from the vacuum bag, reserving the liquid. Strain the liquid into a pitcher or bowl and set aside. Let the rump roast rest while you make the sauce.
5) Heat a medium skillet over medium-high heat. Once the skillet is hot, add bacon and cook, stirring frequently, until crisp, about 3 minutes. Remove bacon from the skillet with a slotted spoon and transfer to a paper towel lined plate, reserving bacon drippings in the pan.
6) Reduce heat to medium and add flour to the skillet. Stir the flour, combining it with the bacon drippings to create a roux.
Cook the roux, briefly, for about 30 seconds or until the roux is lightly golden, before whisking in the reserved liquid from the rump roast. Continue to whisk until the sauce begins to simmer and thicken. Remove from the heat and stir in the cooked bacon.
7) Cut potatoes into wedges, season to taste with salt and pepper, and divide between 4 plates. Slice rump roast and divide between plates, spooning sauce over top. Garnish with shredded cabbage and parsley before serving.