Hapanpaisti (Sauerbraten)
recipe

A delicious and tender pot roast marinated in a vinegar brine, this traditional German dish is worth the wait.
Preparation Time: 3 days (marinating) + 3 hours (cooking)
Serving Size: 6-8 servings

Ingredients:

- 1.5 kg beef roast
- 2 dl red wine vinegar
- 2 dl water
- 2 onions, sliced
- 2 carrots, chopped
- 3 garlic cloves, crushed
- 2 bay leaves
- 5-6 allspice berries
- 5-6 black peppercorns
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp oil for frying
- 2 dl beef broth
- 2 tbsp flour (for sauce)

Instructions:

1. Prepare the marinade by mixing red wine vinegar, water, onions, carrots, garlic, bay leaves, allspice, black peppercorns, salt, and sugar in a large bowl.
2. Place the beef roast in the marinade and turn it to ensure it is fully coated. Cover the bowl and refrigerate for at least three days.
3. Remove the roast from the marinade and pat it dry with paper towels. Strain the marinade and set it aside.
4. Heat the oil in a large pot over medium heat. Sear the roast on all sides for about 10-15 minutes until browned.
5. Add the strained marinade and beef broth to the pot. Bring to a boil, then reduce the heat and cover. Let it simmer for about 2-3 hours, until the meat is tender.
6. Remove the roast from the sauce and let it rest briefly before slicing.
7. Stir the flour into the sauce and cook until it thickens. Taste and adjust seasoning as needed.
8. Slice the roast and serve it with the sauce, alongside mashed potatoes or sauerkraut.

Nutritional Information (per serving):

- Energy: 350 kcal
- Protein: 45 g
- Carbohydrates: 5 g
- Fat: 15 g
- Fiber: 1 g
- Salt: 1.2 g

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