Swabian Sauerbraten
Swabian Sauerbraten adapted for the American kitchen, swapping tricky-to-find juniper berries for a rosemary/caraway blend and using a coffee filter "spice bomb" for a clean, deep flavor.
Servings: 8 servings
Calories: 842kcal
Ingredients
For the Marinade (Beize)
- 1 tbsp Mustard Seeds
- 2 Bay Leaves
- 1 tsp Black Peppercorns
- 1/2 tsp Rosemary & 1/2 tsp Caraway Seeds Swap for Juniper berries
- 1 3/4 cups Water approx. 400 ml
- 7 oz Carrots, chopped 200g
- 7 oz Celery, chopped 200g
- 1 bunch Fresh Parsley
- 1 Medium Onion
- 3-4 Cloves of Garlic
- 13.5 fl oz Red Wine Vinegar approx. 400 ml
- 13.5 fl oz Dry Red Wine approx. 400 ml
For the Roast (Braten)
- 4.4 lbs Beef Chuck or Shoulder Roast approx. 2 kg Rinderbraten
- Salt
- 2 tbsp Sunflower Oil or Neutral Oil
- 2 tbsp Tomato Paste
- 1 tsp Sugar
- 3/4 cup Dry Red Wine
- 1 3/4 cups Beef Broth
- 1 3/4 cups Water
- 3.5 fl oz Heavy Cream
Instructions
- Toast the Spices: In a large pot over medium heat, toast the mustard seeds, bay leaves, black peppercorns, rosemary, and caraway seeds for 1–2 minutes. Stir constantly until the aromas are released.
- Create the "Spice Bomb": Let the toasted spices cool for a moment. Place them in the center of a paper coffee filter. Gather the edges and tie it tightly with kitchen string (or unflavored dental floss) to keep the seeds from escaping into the brine.
- Prep the Vegetables: Peel the carrots and celery, then cut them into 1-inch (2 cm) cubes. Dice the onion and wash the parsley. Peel your 3–4 garlic cloves and crush them slightly with the flat side of your knife to release the essential oils.
- Boil the Brine: Add the water and your "spice bomb" to the large pot. Bring to a boil. Once boiling, add the cubed vegetables, onions, garlic, red wine vinegar, and red wine.
- The "Hannes" Cooling Rule: Remove the pot from the heat and let the brine cool down completely. This is a non-negotiable step; never add hot brine to raw meat, as it will "cook" the outside and seal the pores, preventing the marinade from penetrating properly.
- The Long Soak (3–7 Days): Place the beef chuck roast in a glass or ceramic container. Pour the cooled brine—including the vegetables and spice bag—over the meat.Pro-Tip: If the meat isn't fully covered, add a mixture of water and red wine vinegar (using a 3:1 ratio).
- Storage: Cover and refrigerate for at least 3 days. Up to 7 days is even better for maximum tenderness.
- Prep for Searing: When you are ready to cook, remove the meat from the fridge. Take the roast out of the liquid and pat it dry thoroughly with paper towels (this ensures a good crust). Discard the spice bag and strain the vegetables through a sieve, but be sure to save the liquid!
- Brown the Meat: Preheat your oven to 325°F (170°C). Season the meat with salt. In a Dutch oven or heavy roasting pan, heat the sunflower oil over medium-high heat. Brown the meat on all sides for 2–3 minutes until it has a dark, crispy crust, then set it aside.
- Sauté the Aromatics: In the same pan, sauté the strained vegetables in the remaining fat for 2–3 minutes. Add the tomato paste and sugar. Stir for 1 minute until the paste smells toasted and slightly sweet.
- Deglaze and Build the Sauce: Pour in the dry red wine. Use a wooden spoon to scrape up all the brown bits (the Fond) from the bottom of the pan. Let the wine reduce by half, then add the beef broth and 2.5 cups (600 ml) of your saved marinade liquid.
- The Braise: Place the meat back into the pan and bring the liquid to a boil on the stove. Once boiling, cover the pan and move it to the lowest rack of the oven. Braise for 2.5–3 hours, turning the meat every 45 minutes to keep it moist.
- Reduce the Sauce: Once the meat is fork-tender, remove it from the pan and set it aside to rest. Strain the sauce or scoop out the vegetables. Simmer the liquid on the stove for 5–10 minutes to reduce it to a concentrated, rich gravy.
- The Creamy Finish: Stir in the heavy cream. If you prefer a thicker sauce, you can puree some of the cooked vegetables and stir them back in. Season with salt to taste.
