Perfect Grilled Sauerbraten on the Arteflame Grill: German Pot Roast Perfection

Introduction

Creating the most flavorful and visually stunning dishes is made easy with the Arteflame grill. The Arteflame sears meat at over 1,000°F for a steakhouse-quality sear and allows you to cook all your other food on its flat top griddle. This Sauerbraten recipe showcases the grill's versatility, providing a perfectly even sear without ever burning the food. Always remember to remove the food from the grill when the internal temperature is 15°F below the target, as it will continue to cook after removal.

Ingredients

• 3-4 pound beef roast (bottom round or chuck)
• 1 large onion, sliced
• 2 cups red wine vinegar
• 2 cups water
• 1/2 cup red wine
• 1/4 cup sugar
• 2 bay leaves
• 10 whole black peppercorns
• 5 whole cloves
• 1 tablespoon vegetable oil
• 1/4 cup flour
• 1/2 cup gingersnap cookies, crushed
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Marinate the Beef: In a large, non-reactive bowl, combine the red wine vinegar, water, red wine, sugar, bay leaves, peppercorns, and cloves. Add the beef roast, cover, and refrigerate for 3-5 days, turning the meat daily.
2. Preheat the Grill: Fire up your Arteflame grill to medium-high heat to get it ready for grilling.
3. Sear the Beef: Remove the beef from the marinade and pat dry. Reserve the marinade. Rub the beef with vegetable oil and season with salt and pepper. Place on the center grill grate and sear for about 4-5 minutes per side until a nice crust forms, then move it to the flat top griddle cooktop.
4. Grill the Onions: Add the sliced onions to the griddle and cook until caramelized, about 5-7 minutes.
5. Cook the Sauerbraten: Place the seared beef and caramelized onions in a cast-iron skillet or grill-safe pan. Pour the reserved marinade over the beef. Cover with a lid or foil and cook on the grill for 2-3 hours, basting occasionally, until the meat is tender.
6. Make the Gravy: Remove the beef and keep warm. Strain the cooking liquid into a saucepan. Add the crushed gingersnap cookies and flour, whisking until smooth. Simmer until thickened, about 10 minutes. Season with salt and pepper to taste.
7. Serve: Slice the Sauerbraten and serve with the rich gravy. Garnish with fresh parsley.

Tips

• Marinate the beef for at least 3 days to achieve the best flavor.
• Adjust the heat zones on the griddle to cook the Sauerbraten at the optimal temperature.
• Serve with traditional German sides such as red cabbage and potato dumplings for a complete meal.

Variations

• Try using apple cider vinegar instead of red wine vinegar for a slightly different flavor.
• Add a touch of cinnamon or nutmeg to the gravy for a warm spice undertone.
• Use venison instead of beef for a gamey twist on this classic dish.

Best Pairings

• Red Cabbage: A sweet and tangy German side that perfectly complements Sauerbraten.
• Potato Dumplings: Traditional and hearty, they soak up the rich gravy beautifully.
• German Beer or Red Wine: A great beverage choice to enhance the dish's flavors.

Conclusion

Grilling Sauerbraten on the Arteflame grill is a delightful way to enjoy this tender and flavorful German pot roast. The high heat and different heat zones of the Arteflame ensure perfectly cooked meat with a rich and savory gravy. Whether you're hosting a barbecue or enjoying a family dinner, this recipe will impress with its taste and simplicity. Try it today and elevate your culinary game with the Arteflame grill!