A delicious German dish consists of a beef roast marinated in a sour sauce and served with a thick sweet gravy. The sweet and sour compliment each other wonderfully.
- 0.75-1kg beef cut (your favourite roasting cut)
- 250ml vinegar
- 375ml water
- 500ml red wine (optional)
- 1 onion
- 1 large carrot
- 1 celeriac
- 1tbsp sugar
- Pinch of salt
- 4 pepper corns
- 5-6 whole cloves
- 1 bay leaf
- Bread crust or corn starch to thicken
- Rübenkraut (treacle / molasses) to sweeten
Level of difficulty Difficult
Cost Average budget
Add all the ingredients for the marinade into a dish.
Rinse the beef joint under cold water and place into the marinade. Keep in the fridge and allow to marinate for 4 to 6 days, turning the meat daily.
Once it has finished marinating, remove from the dish and rinse again with cold water. Allow any excess juices to drain off. The colour should by now be noticeable darker.
Next, place the beef joint into a large deep pan and brown all sides evenly on the hob.
Once browned, add a ladle or two of the marinade to the pan and simmer the meat. Add more marinade as required.
Marinating the meat for several days should already have “cooked” the meat. Therefore it is not necessary to cook it for too long.
Add either bread crust or corn starch (or both) to the marinade to thicken. This will act as the gravy.
Finally, add Rübenkraut (a sugar beet syrup similar to treacle) to sweeten the gravy. Add a little at a time and taste regularly until the desired sweetness is achieved.
Serve with German Knödel (dumplings) and braised red cabbage.
To be sure that the meat is adequately cooked, use a meat probe and check that the centre of the joint has reached the 75°C recommended by the Food Safety HACCP for at least 2 minutes.
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Chef Tips and Tricks
In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.