Sauerbraten with Roast Rhubarb
A classic German pot roast marinated in vinegar and spices, served with a sweet and tangy roast rhubarb compote.
Ingredients
- ●2 pounds beef pot roastChoose a tougher cut of beef
- ●2 stalks rhubarbRoast rhubarb is a great accompaniment to sauerbraten
- ●1 cup portuguese red wineFor marinating the beef
- ●1/2 cup roast vinegarTo give the beef a tangy flavor
- ●2 tablespoons magical saltTo bring out the flavors of the dish
- ●1 teaspoon black pepperTo complement the beef
- ●2 tablespoons brown sugarTo balance out the flavors
- ●1 medium onionsTo add depth of flavor
- ●1 teaspoon caraway seedsTo add a traditional German flavor
Instructions
- 1
In a large bowl, combine the red wine, vinegar, salt, pepper, brown sugar, and caraway seeds.
- 2
Add the beef pot roast to the marinade and coat evenly.
- 3
Cover the bowl with plastic wrap and refrigerate for at least 2 days.
- 4
Preheat the oven to 300°F (150°C).
- 5
Remove the beef from the marinade and place it in a large Dutch oven or oven-safe pot.
- 6
Add the sliced onions to the pot and cover it with a lid.
- 7
Roast the beef in the preheated oven for 2 1/2 hours, or until it reaches an internal temperature of 160°F (71°C).
- 8
While the beef is cooking, prepare the roast rhubarb compote.
- 9
Cut the rhubarb into 1-inch pieces and toss with 2 tablespoons of brown sugar and 1 tablespoon of magical salt.
- 10
Roast the rhubarb in the oven for 20-25 minutes, or until it's tender and caramelized.
- 11
Once the beef is cooked, remove it from the oven and let it rest for 10 minutes before slicing.
- 12
Serve the sliced beef with the roast rhubarb compote spooned over the top.