Grilled Sauerbraten on the Arteflame

Sauerbraten is a traditional German pot roast, typically marinated in a mix of vinegar, spices, and aromatics, then slow-cooked until tender. This version uses the Arteflame grill to add a beautiful char and smoky flavor to the marinated beef, giving a delicious twist to the classic dish. The result is a tender, juicy roast with the perfect balance of tangy and savory flavors, ideal for outdoor gatherings.

Ingredients

3-4 lbs beef roast (rump, chuck, or bottom round work well)
2 cups red wine vinegar
2 cups red wine
1 cup water
1 large onion, sliced
2 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
10 whole black peppercorns
6 whole cloves
2 bay leaves
1 tbsp mustard seeds
1 tbsp sugar
Salt and freshly ground black pepper, to taste
2 tbsp vegetable oil (for grilling)
2 tbsp butter (optional, for finishing)
Gravy (optional): Use the reserved marinade for making a gravy

Instructions

1. Marinate the Beef

In a large container or sealable plastic bag, combine the red wine vinegar, red wine, water, onion, carrots, celery, garlic, peppercorns, cloves, bay leaves, mustard seeds, sugar, and salt. Place the beef roast in the marinade, ensuring it is fully submerged. Cover and refrigerate for at least 24 hours, or up to 3-4 days, turning the meat occasionally for even marination.

2. Prepare the Arteflame Grill

Once the beef has marinated, fire up your Arteflame grill. Soak three paper napkins in vegetable oil and place them at the bottom of the grill. Stack firewood over the napkins and light the grill. Let it heat up for about 20 minutes until the flat cooktop is hot and ready for grilling.

3. Grill the Sauerbraten

Remove the beef from the marinade, pat it dry with paper towels, and season with salt and pepper. Reserve the marinade for later if you plan to make gravy.

Pour some vegetable oil on the center of the flat cooktop where the heat is hottest, then place the beef roast directly on the grill. Sear each side for 3-4 minutes until a beautiful crust forms. Once the outside is browned, move the roast to the outer, cooler section of the grill to cook more slowly.

Cook for 1-1.5 hours, turning occasionally, until the internal temperature reaches your desired level of doneness (135°F for medium-rare or 145°F for medium).

4. Optional Gravy (Make on the Grill)

While the roast is grilling, strain the reserved marinade. In a grill-safe pan, pour the strained marinade and place it on the flat cooktop to simmer. Reduce the liquid by half, then add butter to create a smooth gravy.

5. Rest and Serve

Once the beef has reached your desired doneness, remove it from the grill and let it rest for 10-15 minutes. Slice the sauerbraten thinly against the grain, and serve with the optional gravy, along with traditional sides like red cabbage or potato dumplings.

Tips for Grilling Sauerbraten

Marinate longer for deeper flavor: The longer the beef marinates, the more flavorful and tender it becomes. 3-4 days is ideal.
Use a meat thermometer: To ensure perfect doneness, use a meat thermometer to monitor the internal temperature.
Grill in stages: Start with a high-heat sear in the center of the grill, then move the roast to the cooler edges to cook through without burning.

Conclusion

Grilling sauerbraten on the Arteflame brings an incredible depth of flavor to this classic German roast. The combination of the tangy marinade and the smokiness from the grill creates a dish that's both comforting and packed with bold flavors. Perfect for special occasions or family cookouts.

Recipe Variations

1. Pork Sauerbraten

Substitute beef with pork shoulder for a different take. Marinate and cook the same way, but expect a shorter grilling time due to pork's lower fat content.

2. Sweet and Sour Sauerbraten

Add a couple of tablespoons of brown sugar or honey to the marinade for a slightly sweeter flavor profile.

3. Vinegar-Free Sauerbraten

For a milder version, reduce the amount of vinegar and increase the wine. You can also add a touch of apple cider to the marinade.

4. Herb-Infused Sauerbraten

Add fresh herbs like rosemary or thyme to the marinade for an herbaceous twist.

5. Gravy-Free Sauerbraten

Skip the gravy and serve the grilled sauerbraten with a light mustard sauce or horseradish cream for a zesty finish.

Best Pairings

Red Cabbage (Rotkohl): A tangy, sweet red cabbage side perfectly complements the flavors of sauerbraten.
Potato Dumplings (Kartoffelklöße): These hearty dumplings are great for soaking up the gravy.
Spaetzle: Soft, buttery German egg noodles pair wonderfully with sauerbraten and its rich gravy.