Sauerbraten is something that we had several times during our time in Germany. It is basically a pot roast and it is typically served with red cabbage and potatoes. We decided to recreate the Sauerbraten that we ate at a restaurant in Prague, Czech Republic, in December last year. It is fairly easy to make, but does take a while to fully marinade the beef. Because it is marinated and then slow cooked, it is possible to use a less expensive cut of meat and still have it tender and tasty. We cooked our red cabbage with an apple as that was often the way that it was served in Europe. We have to admit that it turned out really well and tasted wonderful.
- 2 lb Rump Roast
- Kosher Salt
- 1 cup Onion – diced
- 3/4 cup Red Wine Vinegar
- 1 cup Water
- 2 tbsp Pickling Spice Blend (you can make your own if you can’t find it pre-made)
- 1 tbsp Honey
- 8 Black Peppercorns – whole
- 4 tbsp All-Purpose Flour
- 3 to 4 tbsp Vegetable Oil
- 1 cup Beef Broth
- Potatoes – boiled until fork tender
- 1 jar Red Cabbage (we used @AuntNellies)
- 1/2 Granny Smith Apple – peeled, cored, and diced
Season all sides of the roast with a generous amount of kosher salt. Combine the onions, red wine vinegar, pickling spice, honey, peppercorns, water and roast in a large plastic bag and let marinade for 1 to 2 days. Remove the roast from the bag, keeping the rest of the marinade, and pat the roast dry. Dust all sides of the roast with the flour. In a medium sauce pan, heat the oil to medium-high heat and then brown the roast on all sides, about 8 to 10 minutes. Add the roast to a slow cooker or crock pot and pour in the reserved marinade and the beef broth. Cook on low for 8 hours until the roast is tender. Sauté the red cabbage with the diced apple until the apple is soft. Boil the potatoes, drain, and add the butter and sprinkle with parsley.