Smoked Beef Sauerbraten
A modern interpretation of the German classic, combining traditional marinating with a smoking method. The meat is first cured in a vinegar-spice brine and then cold-smoked to achieve a unique smoky note. The result is a tender roast with a complex aroma of sour brine and smoke.
Ingredients(for 1 kg)
Instructions
Curing
48-72 hoursBring brine made from curing salt, red wine vinegar, water (500 ml per kg), and spices to a boil and let cool completely. Submerge beef completely in the brine and cure in the refrigerator for 48-72 hours.
Drying
2-4 hoursRemove meat from brine, rinse thoroughly, and pat dry with paper towels. Dry on a rack in the refrigerator for 2-4 hours to allow a pellicle to form.
Smoking
5-7 hoursPreheat smoker to 115-130 °C. Add beech and apple wood chips. Smoke the meat until a core temperature of 85-90 °C is reached. Regularly monitor temperature and add wood as needed.
Resting
20 minutesRemove roast from smoker and rest wrapped in aluminum foil for 20 minutes. Slice and serve with traditional sauerbraten sauce and red cabbage.
Pro Tip
Use the marinade liquid after smoking as a base for the sauerbraten sauce – simply reduce and season with a little beet syrup and gingerbread spice.
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