Apple Cider Sauerbraten

Apple Cider Sauerbraten is a tender, slow-braised German-style pot roast marinated in sweet apple cider, cider vinegar, vegetables, herbs, and warm spices, then finished with raisins and gingersnaps for a rich, sweet-and-tangy gravy.

Prep Time30

Cook Time3

Marinating Time2

Total Time2 3 30

Servings: servings

Calories: 391kcal

Author: Stephanie Wilson

Ingredients

For the cold marinade

1 large yellow onion chopped
2 large carrots chopped
3 cloves garlic left whole
2 sprigs thyme or 1 teaspoon dried
2 sprigs rosemary or 1 teaspoon dried
2 bay leaves
8 juniper berries cracked
6 whole cloves
10 whole black peppercorns cracked
2 ½ teaspoons salt
2 cups sweet apple cider unfiltered
1 ½ cup apple cider vinegar
2 cups beef broth or beef stock

For the Beef

4 pounds beef roast Bottom round or rump roast are traditional, but you can also use chuck roast
1-2 tablespoons cooking oil
4 tablespoons all-purpose flour
¼ cup raisins golden or dark
½ cup ginger snap cookies crumbled
2 tablespoons cornstarch plus 2 tablespoons water for slurry, optional

Instructions

Make the Marinade

Place the onions, carrots, and lightly smashed garlic cloves in a heavy non-reactive stockpot or enameled Dutch oven. Add the rosemary and thyme. Place the bay leaves, juniper berries, cloves, and peppercorns in a square of cheesecloth and tie with kitchen twine, then add to the pot. Add the salt, apple cider, apple cider vinegar, and beef broth.
Bring the marinade to a boil, reduce the heat, cover, and simmer for 10 minutes. Turn off the heat and let the mixture completely cool to room temperature.

Marinate the Beef

Once the marinade has cooled completely, transfer it to a large non-reactive bowl or container. Nestle the roast into the marinade, cover, and refrigerate for 24 to 48 hours; I prefer about 48 hours. If the beef is not fully submerged, turn it once each day.
Remove the roast, pat dry with paper towels, and strain the liquid from the vegetables. Reserve the liquid and the vegetables.

Roasting the Beef

Heat 1 to 2 tablespoons of oil in a non-reactive pot over high heat until shimmering. Add the marinated beef and brown on all sides. Remove to a nearby plate.
In the same pot, add the strained vegetables, toss with the flour and cook for 5 to 7 minutes. Pour in the reserved marinade and bring to a boil, stirring constantly to prevent lumps.
Stir in the raisins and crushed ginger snaps, then return the roast to the pot.
Bring to a boil, reduce the heat to low, cover, and simmer for 2-4 hours or until the meat is very tender. Cooking time will vary depending on the type of roast and how long the roast was marinated. The longer the roast marinates, the quicker it will cook. Check periodically for doneness.
When the roast is fork-tender, remove it from the pot and set it on a nearby plate or carving board to rest. Tent with foil to keep warm. It should rest at least 5 minutes before slicing.

Make the Gravy

Remove the bouquet garni and transfer the cooked vegetables and raisins to a serving bowl or platter, if desired. Strain the braising liquid into a saucepan for a smoother gravy, or puree some of the vegetables into the sauce for a fuller-bodied texture.
Taste and season with salt and pepper. If you prefer a thicker gravy, whisk together 2 tablespoons cornstarch and 2 tablespoons cold water. Bring the gravy to a simmer and gradually stir in the slurry until it reaches your desired consistency.

Serving

Spoon the gravy over the sliced Sauerbraten and serve immediately. My family loves to enjoy their servings with a dollop of grainy mustard.

Notes

Marinating: Marinate the roast for 24 to 48 hours; I prefer about 48 hours for a more developed sweet-and-tangy flavor. If the beef isn't completely submerged, turn it once each day.
Beef: Bottom round or rump roast are excellent choices for sauerbraten. Chuck roast also works well and will have a slightly richer, more tender texture.
Apple cider: Use sweet, unfiltered apple cider rather than apple juice for the fullest apple flavor.
Cooking time: Begin checking the roast after about 2 hours. Depending on the cut, thickness, and individual roast, it may require up to 4 hours of gentle braising to become fork-tender.
Gravy: For a smooth gravy, strain the braising liquid. For additional body, puree some of the cooked vegetables into the sauce. The reserved vegetables and raisins can also be served alongside the sliced beef.
To thicken: If needed, combine 2 tablespoons cornstarch with 2 tablespoons cold water and gradually stir it into the simmering gravy until it reaches your preferred consistency.
Serving: We especially love sauerbraten with Spätzle, red cabbage, and a little grainy German mustard.

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