Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Saurbraten (German pot roast) Food Saurbraten (German pot roast) Preparation time 30 minutes Cooking time 2-3 hours Serves 4 INGREDIENTS 1kg beef topside Marinade 1 cup red wine 1 cup red wine vinegar 1 cup water 2 bay leaves 1 tsp whole allspice, coarsely crushed 1 tsp peppercorns 1 tsp juniper berries Pot Roast 2 brown onions, diced 3 carrots, diced 4 sticks celery, sliced 20g butter 1 tbsp olive oil 2 tbsp flour ½ cup water ¾ cup ginger snap biscuits METHOD Combine marinade ingredients in a deep non-reactive dish, large enough to hold beef. Add beef, turn to coat beef in marinade. Cover tightly with plastic wrap. Marinate beef overnight, turning occasionally. Strain meat, reserving marinate. In a heavy based casserole dish, heat butter and oil. Brown meat on all sides. Remove meat. Add onions, carrots and celery, cook over medium heat for 5–8 minutes, or until soft and golden. Sprinkle over flour and cook, stirring for 2–3 minutes. Pour in 2 cups of reserved marinade and ½ cup water; bring to the boil over high heat. Return meat to the dish, cover tightly. Bake in a moderate oven for 2½ hours. Transfer beef to a plate, cover loosely with foil. Skim fat of the top of the sauce. Transfer to a saucepan, add ginger snap biscuit crumbs to sauce and cook over medium heat, stirring frequently for approximately 10 minutes, allow crumbs to dissolve completely. Strain through a fine sieve. Return to pan and adjust seasoning. Food Preparation time 30 minutes Cooking time 2-3 hours Serves 4 SHARE You might also like Food Spanish-style pork ribs with white bean salad Food Ian Parmenter’s sticky spare ribs Food Heather Jeong’s Daeji bulgogi (Korean spicy pork) Recipe Another great dish to enjoy with a mid-weight, GSM-style, however, it would also be delicious with a mouth-watering Pinot, such as the Red Claw Pinot Noir 2016 from the Mornington Peninsula which pairs beautifully with the savoury spice in this dish, but isn’t overpowered.