This Octoberfest twist on the traditional Sauerbraten will only make you love Octoberfest season even more. It’s also a great recipe to brighten up your tailgate party. I’ve added a few twists to this recipe; I’m always looking for ways to use juniper berries.
1 12 oz bottle Samuel Adams Octoberfest
¾ cup water
1 cup apple cider vinegar
1 large sweet onion, chopped
1 lemon cut into small wedges
2 bay leaves
1 Tbs juniper berries
2 tsp salt
1 tsp whole black peppercorns
½ tsp whole cloves
4 lb +/- Round Roast
1/3 cup brown sugar
1/4 cup Samuel Adams Octoberfest
6 oz crushed vanilla wafers
2 tsp finely chopped crystallized ginger
Heat first ten ingredients just to boil. Remove from heat. Allow to cool. Place marinade and roast in large zippered bag (and place bag in a bowl or pan in case of drips). Refrigerate for 2 to 3 days.
Heat oven to 325. Add brown sugar to marinade, and put roast and marinade in roasting pan, Roast for about 4 hours, or until tender. Remove and allow to rest.
While roast is resting, strain marinade into large sauce pan. Over medium to medium high heat, whisk in ¼ cup Octoberfest, wafers and ginger. Whisk until thickened. Be sure to strain if there are any lumps. Slice meat and serve with sauce over egg noodles, potato dumplings or spatzle with a beautiful glass of Samuel Adams Octoberfest. Prost!!!!
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