As soon as the marinade is cool, add the beef to the bowl and roll in the marinade to coat all sides. Tying and marinating the meat: Using kitchen string, tie the beef into a neat, compact shape. Whatever you use, don't use plastic: the acidic marinade will absorb flavors from plastic.) (I prefer a glass or stainless steel bowl.
Transfer the marinade to a large bowl and let cool to room temperature.
Add the bay leaves, cloves, salt, vinegar, wine, and onion slices and bring to a boil. Transfer the crushed spices to a small saucepan. Crush with the pestle if using the mortar or a rolling pin or hammer if using the bag or paper. The marinade - 48 to 72 hours in advance: Place the peppercorns, juniper and allspice into a mortar or small plastic bag, or fold up a piece of waxed paper. Be sure to allow time (and space in your refrigerator) for this. null The pungent flavor of sauerbraten relies on a 2-to-3 day marinade. I'd also recommend potato pancakes for a little crunch, or buttered egg noodles. null Sauerbraten is traditionally served with potato dumplings or boiled potatoes and red cabbage. The rich tang strikes just the right balance with all the other flavors. She swears by the use of sour cream to finish the gravy, and I'd have to agree. The best version I've tasted so far comes from a German friend of a friend. I've also heard of some who add raisins to the gravy. Others crumble up honey cake, or lebkuchen. Many cooks, myself included, add crumbled gingersnaps to the gravy to thicken it and to contribute a spicy-sweet note. The gravy, made from the braising liquid, is the real defining characteristic of a good sauerbraten, and most German cooks believe that it should titillate the nostrils and practically bring tears to the eyes. At its most basic, sauerbraten is pot roast marinated in spiced vinegar and served with a pungent sweet-and-sour gravy.
Sauerbraten is indigenous to every region in Germany, but, as with most traditional home-style dishes, regional differences abound and no two recipes are alike.
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