If you are using a bowl cover the bowl, if you are using a Ziploc bag close the zipper. Pour the lukewarm marinade over the meat. Place the meat either in a bowl or in a Ziploc bag with an expandable bottom and zipper. Bring the mixture to a boil in a saucepan and cook for about 5 minutes. Add the spices, salt, mustard seeds, and onions to the vinegar/wine mixture. Cut 500 g (1.1 lb.) of onions into chunky pieces, break the bay leaves, wash the marjoram and separate the leaves from the stem while striping them from top to bottom against the grain mix cloves, juniper berries, and pepper corns and crack/crush them ( I used a coffee grinder).Ĭut the onions in chunks. Wash the meat under running water and dry with a paper kitchen towel.
Preparation of marinade for Traditional German Sauerbraten: 250 ml (8.45 oz) red wine vinegar OR red raspberry vinegar.1814 g (4 lb.) of boneless bottom round roast.
Sauerbraten is the German word for this marinated Beef Roast. It is usually served with Dumplings and Red Cabbage. A Traditional German Sauerbraten is a marinated Beef Roast.
