Remove meat from the marinade and reserve the marinade. Place the marinade and meat in a non-reactive container and let it marinate, covered andģ. Remove from the heat and cool to room temperature. Heat marinade to a boil, reduce to a simmer and cook for 15 minutes. In a pot, combine red wine, red wine vinegar, onions, carrots, garlic, thyme, rosemary, bay leaves, juniper berries, cloves, black peppercorns, mustard seeds, nutmeg, sea salt, and granulated sugar.Ģ.
1 ⁄ 2 cup Lebkuchen or Gingersnaps, crushedġ. As needed Coarse sea salt and ground black pepper 4lbs Brisket, trimmed (alternatively you may use bottom or top round, tied as a roast)
2 each Yellow onions, large, Medium diced That is, unless you are in the Tanner home, where lebkuchen are made around the holidays and saved for the rest of the year to make sauerbraten. Many people in the United States use ginger snap cookies in place of the lebkuchen which are often tough to come by. The beef is then braised in its own marinade, the braising liquid is strained, and traditionally the sauce is thickened with lebkuchen, a German molasses cookie. During this time the marinade “pickles” the beef, giving it a bit of sharpness from the vinegar and some savory notes from the myriad of spices. The beef is marinated in red wine vinegar, aromatics and mirepoix for five to seven days. Traditionally Sauerbraten is beef, usually bottom round or top round, but Tanner prefers to use brisket.
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