German sauerbraten with Spiced Applesauce Clay Cook

Name: German sauerbraten with Spiced Applesauce Clay Cooker
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/2 cup Rhine wine; 2 md. onions, thinly sliced; 1 md. carrot, pared, thinly sliced; 1 clove garlic, cut into slivers; 1 bay leaf; 1-1/2 tbsp. sugar; 1 tbsp. mixed whole pickling spices; 1 tsp. whole cloves; 1 tsp. ground ginger; 1/2 tsp. black peppercorns; 1/2 cup red wine vinegar; 1 (4) boneless rump roast; 1 tbsp. tomato paste; 2 tsp. salt; 1/3 cup dark raisins; 1 tbsp. cornstarch; 2 tbsp. water; 6 md. tart apples, cored, cut into chunks; 1/4 cup sugar; 1 tbsp. lemon juice; 1/2 tsp. grated lemon rind; 1 (2) stick cinnamon; 1/4 tsp. ground nutmeg; 1/8 tsp. ground allspice

Servings: persons

2-1/2 cup Rhine wine
2 md. onions, thinly sliced
1 md. carrot, pared, thinly sliced
1 clove garlic, cut into slivers
1 bay leaf
1-1/2 tbsp. sugar
1 tbsp. mixed whole pickling spices
1 tsp. whole cloves
1 tsp. ground ginger
1/2 tsp. black peppercorns
1/2 cup red wine vinegar
1 (4) boneless rump roast
1 tbsp. tomato paste
2 tsp. salt
1/3 cup dark raisins
1 tbsp. cornstarch
2 tbsp. water
6 md. tart apples, cored, cut into chunks
1/4 cup sugar
1 tbsp. lemon juice
1/2 tsp. grated lemon rind
1 (2) stick cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. ground allspice

1
FOR THE SPICED APPLESAUCE: Soak top and bottom of a 2-quart unglazed clay cooker in water about 15 minutes; drain.
2
Combine all ingredients in cooker.
3
Place covered cooker in COLD oven.
4
Set oven at 425 F. Bake, stirring once or twice, until apples are very tender, about 45 minutes.
5
Taste and add sugar, if needed.
6
Serve warm or cold.
7
FOR THE SAUERBRATEN: Two to four days before cooking beef, heat wine, onions, carrot, garlic, bay leaf, sugar, pickling spices, cloves, ginger, peppercorns and thyme just until about to boil.
8
Remove from heat; stir in vinegar.
9
Pour marinade over roast in deep bowl.
10
Refrigerate covered, turning meat and stirring marinade occasionally, 2 to 4 days.
11
Soak top and bottom of 3 1/4 quart unglazed clay cooker in water about 15 minutes; drain.
12
Place roast, fat side up, in cooker.
13
Stir tomato paste and salt into marinade.
14
Pour marinade over roast.
15
Place covered cooker in COLD oven.
16
Set oven at 425 F. Bake until meat is very tender, about 3 hours.
17
Pour off cooking liquid.
18
Cover cooker to keep meat warm.
19
Strain cooking liquid; skim and discard fat.
20
Pour liquid into large skillet; stir in raisins.
21
Heat to boiling; remove from heat.
22
Mix cornstarch and water; stir into skillet.
23
Cook, stirring constantly, until thickened and clear.
24
Carve roast; spoon sauce over slices.
25
Clay Cookery

339

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 2-1/2 cup Rhine wine, 2 md. onions, thinly sliced, 1 md. carrot, pared, thinly sliced, 1 clove garlic, cut into slivers, and more.

Yes, German sauerbraten with Spiced Applesauce Clay Cooker falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

German sauerbraten with Spiced Applesauce Clay Cooker

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions