Sauerkraut Sauerbraten
A classic German dish made with fermented sauerkraut, beef, and spices. It's a hearty and flavorful meal that's perfect for a cold winter's night.
Ingredients
- ●2 pounds beef pot roastcut into 2-inch cubes
- ●1 cup sauerkrautdrained and rinsed
- ●2 tablespoons brown sugar
- ●1 teaspoon black pepper
- ●1 teaspoon salt
- ●1/2 teaspoon allspice
- ●2 bay leaves
- ●1/4 cup red wine vinegar
Instructions
- 1
In a large bowl, combine the beef, sauerkraut, brown sugar, black pepper, salt, allspice, and bay leaves.
- 2
Mix well to combine, then cover the bowl with plastic wrap.
- 3
Refrigerate for at least 2 days, or up to 5 days.
- 4
Preheat the oven to 300°F (150°C).
- 5
Remove the meat from the marinade, letting any excess liquid drip off.
- 6
Place the meat in a large Dutch oven or oven-safe pot.
- 7
Add the marinade to the pot, then cover with a lid.
- 8
Bake for 3-4 hours, or until the meat is tender and falls apart easily.
- 9
Remove the pot from the oven, then let it cool slightly.
- 10
Serve the sauerkraut and meat hot, garnished with fresh parsley if desired.