Westphalian Sauerbraten

Westphalian Sauerbraten is a traditional German pot roast, typically prepared with beef. This dish is renowned for its unique marinade, which gives it a distinctively tangy and sweet flavor. Originating from the region of Westphalia, historically, this recipe has been a staple in German households, representing a perfect blend of flavors and a hearty meal. The preparation of Westphalian Sauerbraten is a time-honored practice, often taking several days to ensure the depth of flavor is fully achieved. Traditionally, this dish is served during special occasions, reflecting its cultural significance and the intricate blend of flavors.

Ingredients

• Beef - 3 lbs, preferably a boneless rump roast or chuck roast
• Red wine vinegar - 2 cups
• Water - 1 cup
• Red wine - 1 cup
• Carrot - 1, chopped
• Onion - 1 large, sliced
• Celery - 1 stick, chopped
• Bay leaf - 2
• Black peppercorns - 10-15
• Cinnamon stick - 1
• Brown sugar - 1/4 cup
• Ginger - 1 small piece, peeled and chopped
• Raisins - 1/2 cup
• Butter - 2 tbsp
• Flour - 2 tbsp
• Gingersnap cookies - 10, crushed
• Salt - to taste

Preparation

Marinating the Beef

Begin by placing the beef in a deep, non-reactive bowl. In a saucepan, combine the red wine vinegar, water, and red wine, and bring to a simmer. Add the sliced onion, chopped carrot, chopped celery, bay leaves, peppercorns, cinnamon stick, ginger, and brown sugar to the simmering liquid. Allow this mixture to cool before pouring it over the beef. Ensure the beef is completely submerged in the marinade; cover the bowl and refrigerate for 3-4 days, turning the beef daily to ensure even marination.

Cooking Process

After marination, remove the beef from the liquid and pat it dry. Reserve the marinade. In a large, heavy-bottomed pot, melt the butter over medium heat. Brown the beef on all sides to form a crust, then remove it from the pot and set aside. Strain the marinade, discarding solids, and pour it into the pot. Bring to a simmer, then add the browned beef back to the pot. Reduce the heat to low, cover, and simmer gently for 2-3 hours or until the beef is tender. Use a cooking timer to keep track of the time.

Making the Sauce

Once the beef is cooked through, remove it from the pot and set aside, keeping it warm. Strain the cooking liquid once more, returning it to the pot. Over medium heat, whisk flour into the cooking liquid to thicken. Stir in the crushed gingersnap cookies and raisins, simmer for about 10 minutes until the sauce has thickened. Season with salt to taste.

Serving Westphalian Sauerbraten

Slice the cooked beef and serve with the prepared sauce drizzled over it. Traditionally, Westphalian Sauerbraten is served with sides such as red cabbage, potato dumplings, or spaetzle, all of which complement the dish's robust flavors perfectly. Pair this dish with a hearty German beer or a full-bodied red wine to enhance the rich flavors of the beef.