Ingredients

1.5 kg beef rump

500 ml red wine

250 ml red wine vinegar

2 medium onions, sliced

2 cloves garlic, crushed

2 bay leaves

5 whole cloves

1 tsp black peppercorns

1 tsp mustard seeds

1 tbsp sugar

Salt to taste

2 tbsp vegetable oil

500 ml beef broth

2 tbsp cornstarch (optional for thickening)

Steps

In a large bowl, combine red wine, red wine vinegar, sliced onions, garlic, bay leaves, cloves, peppercorns, mustard seeds, sugar, and salt to create a marinade. Add the beef and ensure it is fully submerged. Cover and refrigerate for 5 to 7 days, turning the beef daily.

After marination, remove the beef and pat it dry. Reserve the marinade. Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until browned, about 10 minutes total.

Pour the reserved marinade and beef broth into the pot. Bring to a simmer, then cover and reduce the heat to low. Braise for about 3 hours, or until the beef is fork-tender.

Remove the beef from the pot and let it rest. Strain the cooking liquid, discarding solids. Return the liquid to the pot and simmer until reduced. If desired, mix cornstarch with a bit of cold water and stir into the sauce to thicken.

Slice the beef and serve with the thickened gravy.

Why this works

Sauerbraten's distinctive flavor profile comes from the extended marination in a spiced wine-vinegar brine. This process breaks down the tough fibers in the beef, making it tender while infusing it with tangy and aromatic notes. The acidity from the vinegar not only tenderizes but also contributes to the dish’s signature sweet-sour taste. It's essential to keep the beef submerged in the marinade to evenly distribute flavors. If the marinade seems too acidic after several days, balancing it with a bit of sugar can mitigate the sharpness. Additionally, if the beef isn't as tender as desired after braising, slicing it thinly and simmering it longer in the gravy can help achieve the melt-in-your-mouth texture typical of Sauerbraten.