Sauerbraten with a Twist
A classic German pot roast with a tangy twist from the middle eastern influence of tamarind. Perfect for a hearty dinner or special occasion.
Ingredients
- ●2 lbs beef pot roast
- ●1 large onion
- ●3 cloves garlic
- ●1 cup apple cider vinegar
- ●2 tbsp brown sugarfor marinade
- ●2 tbsp tamarind pastefor marinade
- ●1 tsp black pepperfor marinade
- ●2 tbsp all-purpose flourfor dredging
- ●2 tbsp vegetable oilfor frying
Instructions
- 1
In a large bowl, whisk together apple cider vinegar, brown sugar, tamarind paste, and black pepper. Add the beef pot roast and marinate for at least 2 hours or overnight.
- 2
Preheat oven to 300°F (150°C).
- 3
Remove the pot roast from the marinade, letting any excess liquid drip off.
- 4
Dredge the pot roast in flour, shaking off excess.
- 5
Heat 1 tablespoon of vegetable oil in a large Dutch oven over medium-high heat.
- 6
Sear the pot roast until browned on all sides, about 2-3 minutes per side.
- 7
Transfer the pot roast to the preheated oven and roast for 2 1/2 to 3 hours, or until tender.
- 8
While the pot roast is cooking, heat the remaining 1 tablespoon of vegetable oil in a small skillet over medium heat.
- 9
Add the sliced onion and cook until caramelized, stirring occasionally.
- 10
Add the minced garlic to the skillet and cook for an additional minute.
- 11
Once the pot roast is done cooking, remove it from the oven and let it rest for 10-15 minutes before slicing.
- 12
Serve the sliced pot roast with the caramelized onions and garlic spooned over the top.