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Sauerbraten Fränkisch

Serves 4 to 6 Entree meat

Sauerbraten Fränkisch

Sauerbraten Fränkisch finds its roots in the Franconian region, where it is a staple at Sunday family dinners, offering a comforting embrace that spans generations. This version is the home-cooked essence of Franconia, unpretentious and full of heart, where butter or clarified butter is used without ceremony, and salt is measured by instinct rather than scale. It's a dish that invites second helpings without apology, embodying the generous spirit of German hospitality.

The taste of Sauerbraten Fränkisch is a harmonious blend of tender beef roast marinated in red wine and vinegar, with the unexpected sweetness of Lebkuchen cookies and raisins dancing through the sauce. The onions lend their subtle depth, while the clarified butter enriches every bite. Seasoned with fine sea salt and black pepper, each mouthful is a savory-sweet symphony, inviting you to savor the rich, comforting flavors of Franconia.

Ingredients

  • 1.5 kgbeef roast
  • 300 mlred wine
  • 200 mlred wine vinegar
  • 2onions
  • 8Lebkuchen cookies — crumbled
  • 2 tbspclarified butter
  • raisinsfor the sauce
  • to tastefine sea salt and black pepper

Method

  1. Begin by seasoning the 1.5 kg beef roast generously with fine sea salt and black pepper. Let it sit for at least 2 hours, or ideally overnight in the refrigerator, to allow the flavors to penetrate the meat deeply. This step is crucial for developing the rich, savory taste characteristic of Sauerbraten Fränkisch.
  2. Slice the 2 onions into thin rings. In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons of clarified butter over medium-high heat. Add the onions and sauté until they are soft and beginning to caramelize, which should take about 5 to 7 minutes. This will add a sweet depth to the dish.
  3. Remove the onions from the pot and set them aside. Increase the heat to high and add more clarified butter if necessary. Brown the beef roast on all sides in batches, ensuring each piece develops a deep, rich color. This browning step is essential for building flavor in the final dish.
  4. Once the meat is browned, return all the pieces to the pot along with the caramelized onions. Pour in 300 ml of red wine and 200 ml of red wine vinegar. The liquid should come halfway up the sides of the meat. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot to incorporate into the sauce.
  5. Cover the pot with a tight-fitting lid and reduce the heat to low. Allow the beef to braise gently for about 2 to 3 hours, or until it is fork-tender. The meat should be easy to pull apart with a fork, indicating it has absorbed the flavors and is perfectly cooked.
  6. Once the meat is tender, remove it from the pot and set it aside to rest. Crumble 8 Lebkuchen cookies into the braising liquid and stir until they dissolve completely. This will thicken the sauce and add a subtle sweetness and spice.
  7. Add raisins to the sauce according to your taste preference. Simmer the sauce for an additional 10 minutes, allowing it to thicken and the flavors to meld. Taste the sauce and adjust the seasoning with more salt and pepper if necessary.
  8. Return the beef to the pot, ensuring it is well-coated with the sauce. Serve the Sauerbraten Fränkisch with traditional accompaniments such as potatoes, Spätzle, or hearty bread, allowing the sauce to be soaked up by the sides. Enjoy this comforting Franconian dish with family and friends.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

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