Gourmet German Breakfast: Aromatic Sauerbraten and Fluffy Pancakes with Quark and Berries

Allergens

Wheat (in pancakes) - Eggs (in pancakes and Sauerbraten) - Dairy (Quark cheese)

Ingredients

• 1 kg beef round or shoulder roast
• 2 onions, thinly sliced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 1 cup red wine vinegar
• 1/2 cup apple cider vinegar
• 1 cup water
• 2 bay leaves
• 1 tsp ground allspice
• 1 tsp ground black pepper
• 1/2 tsp salt
• 1 tbsp sugar
• For the pancakes:
• 1 1/2 cups all
• purpose flour
• 1 1/2 cups milk
• 2 eggs
• 1/4 cup melted butter
• 2 tsp baking powder
• A pinch of salt
• Quark cheese, for serving
• Fresh berries (strawberries, blueberries, raspberries), for serving
• Whipped cream, for serving (optional)

Instructions

1. In a large pot or bowl, combine the beef, onions, carrots, celery, garlic, red wine vinegar, apple cider vinegar, water, bay leaves, allspice, black pepper, salt, and sugar. Mix well to ensure the meat is evenly coated with the marinade. Cover and refrigerate for at least 24 hours.
2. After marinating, transfer the beef to a pot along with the marinade ingredients and bring to a boil. Reduce heat to low, cover, and simmer for 2 3 hours or until the meat is tender. Remove from heat and let it rest.
3. Meanwhile, prepare the pancake batter by whisking together flour, milk, eggs, melted butter, baking powder, and a pinch of salt in a large bowl until smooth. Heat a non stick skillet over medium heat and cook pancakes until golden brown on both sides. Keep warm.
4. Slice the rested Sauerbraten and serve alongside the fluffy pancakes, quark cheese, fresh berries, and whipped cream if desired.

Chef’s Insight

To achieve a tender, melt-in-your-mouth Sauerbraten, it's essential to marinate the beef overnight to allow the flavors to penetrate and soften the meat.

Notes

This recipe serves 4, but can be easily scaled up or down based on the number of guests.