Authentic Sauerbraten Recipe for the Arteflame Grill: German Pot Roast Perfection

Sauerbraten: A German Delicacy on the Arteflame Grill

Introduction

Sauerbraten, Germany's celebrated pot roast, is traditionally marinated for several days in a mixture of vinegar, water, and spices before cooking. This recipe adapts the classic Sauerbraten for the Arteflame grill, infusing it with a smoky flavor that complements the tangy sweetness of the marinade, creating a must-try dish for every grill master.

Ingredients

For the Marinade:

• 1 cup red wine vinegar
• 1 cup water
• 1 large onion, sliced
• 1 carrot, sliced
• 1 celery stalk, sliced
• 2 bay leaves
• 1 teaspoon black peppercorns
• 1 teaspoon juniper berries
• 1 teaspoon mustard seeds
• 1/2 teaspoon salt

For the Sauerbraten:

• 2 kg beef roast (e.g., rump roast or bottom round)
• 2 tablespoons vegetable oil
• Salt and pepper, to taste
• 2 onions, finely chopped
• 2 tablespoons tomato paste
• 1 cup beef broth
• 1/2 cup red wine
• 1/4 cup raisins
• 2 tablespoons brown sugar
• 2 tablespoons red wine vinegar
• 2 tablespoons gingerbread cookies (crumbled, for thickening)

Equipment

• Arteflame Grill
• Large resealable plastic bag or non-reactive container
• Heavy-duty aluminum foil

Instructions

1. Marinate the Beef:

   • Combine the marinade ingredients in a large resealable plastic bag or non-reactive container. Add the beef, ensuring it's fully submerged. Refrigerate and marinate for 3-5 days, turning the beef daily.

2. Preheat the Arteflame Grill:

   • Preheat your Arteflame grill, aiming for a consistent temperature across the cooking surface.

3. Sear the Beef:

   • Remove the beef from the marinade (reserve the marinade) and pat it dry. Season with salt and pepper. Heat oil on the Arteflame and sear the beef on all sides until browned.  Searing is best on the center grill grate.

4. Slow Cook the Sauerbraten:

   • Move the beef to a cooler part on the flat cooktop of the grill. Add onions and tomato paste, cooking until onions are soft. Gradually stir in the reserved marinade, beef broth, and red wine. This can be done with the beef directly on the cooktop or by putting the beef in a pan.  Cover the beef with heavy-duty aluminum foil, creating a "dome" for slow cooking. Cook for 3-4 hours, turning occasionally, until tender.

5. Make the Sauce:

   • Once the beef is cooked, transfer it to a cutting board to rest. Strain the cooking liquids into a saucepan, add raisins, brown sugar, and red wine vinegar. Bring to a simmer until the sauce thickens slightly. Stir in the crumbled gingerbread cookies for additional thickness and flavor.

6. Serve:

   • Slice the Sauerbraten and serve with the warm sauce.

Conclusion

This Arteflame-prepared Sauerbraten recipe brings a smoky twist to the German classic, perfect for an outdoor feast or a special occasion. The combination of traditional flavors and modern grilling techniques makes this dish a culinary adventure.