Classic Grilled Sauerbraten Recipe: German Pot Roast on the Arteflame Grill

Sauerbraten on the Arteflame Grill Recipe

Introduction

Sauerbraten, a classic German pot roast, typically marinated for several days in a mixture of vinegar, wine, and spices, is traditionally cooked slowly. This recipe adapts the dish for the Arteflame grill, infusing the roast with a unique smoky flavor while retaining its tender, tangy essence.

Ingredients

• 3 pounds beef roast (such as round or chuck)
• 2 cups red wine vinegar
• 2 cups water
• 1 cup red wine
• 2 onions, sliced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 tablespoon juniper berries
• 1 tablespoon black peppercorns
• 2 bay leaves
• 1 tablespoon salt
• 2 tablespoons sugar
• 1/2 cup golden raisins
• 2 tablespoons flour
• 2 tablespoons butter
• Salt and pepper to taste

Tools

• Arteflame grill
• Optional: Arteflame Rotisserie
• Mixing bowl
• Whisk

Instructions

Marinade Preparation

1. Prepare the Marinade: In a large mixing bowl, combine red wine vinegar, water, red wine, onions, carrots, celery, juniper berries, peppercorns, bay leaves, and salt. Place the beef in the marinade, ensuring it is fully submerged. Cover and refrigerate for 3 to 5 days, turning the beef occasionally.

Grilling the Sauerbraten

2. Prepare the Arteflame Grill: Heat the grill to get it ready.
3. Drain and Dry the Beef: Remove the beef from the marinade (reserve the marinade) and pat dry with paper towels. Season generously with salt and pepper.
4. Grill the Beef: Use the Rotisserie if possible, otherwise, grill on the flat cooktop until tender.  Use a low heat area so the beef cooks very slowly.  The slower the better!  Think hours!!!  Cooking it longer will make it nice and tender.  NOTE: The Arteflame rotisserie is perfect for this!  You can simply turn it on and forget about it...
5. Prepare the Sauce: Strain the reserved marinade into a pot. Add sugar and raisins and bring to a boil. Reduce to a simmer and cook until the sauce thickens slightly. Whisk in a mixture of flour and butter to thicken the sauce further.
6. Finish the Beef: Once the beef is tender, you can give it a quick sear on the grill grate.

Serving

7. Serve: Slice the beef and serve with the sauce, accompanied by potato dumplings or red cabbage.

Conclusion

This Sauerbraten recipe for the Arteflame grill offers a delightful twist on a German classic, perfect for any outdoor cooking enthusiast. The smoky flavor from the grill adds an extra dimension to the dish’s traditional tangy and rich taste.