Sauerbraten Sliders (Soy-Free)
Mini Sauerbraten sandwiches on gluten-free rolls, perfect for a light but flavorful German lunch.
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Ingredients
- about 910 g Beef Chuck Roast
- 1 cup Red Wine Vinegar
- 1 cup Water
- 1 large Onion, sliced
- 2 medium Carrots, sliced
- 2 stalks Celery, sliced
- 2 leaves Bay Leaves
- 1 tbsp Juniper Berries
- 1 tsp Black Peppercorns
- 0.5 tsp Allspice Berries
- 2 cups Beef Broth
- 2 tbsp Arrowroot Powder
- 6 Gluten-Free Slider Buns
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large bowl, combine the 1 cup red wine vinegar, 1 cup water, 1 large onion (sliced), 2 medium carrots (sliced), 2 stalks celery (sliced), 2 bay leaves, 1 tablespoon juniper berries, 1 teaspoon black peppercorns, and 0.5 teaspoon allspice berries.
- 2Add the about 910 g beef chuck roast to the bowl with the marinade ingredients. Make sure the beef is completely covered. Cover the bowl and place it in the refrigerator for at least 24 hours, or up to 3 days. Turn the beef occasionally to ensure it marinates evenly.
- 3Take the beef roast out of the marinade and pat it completely dry with paper towels. Set the reserved marinade aside.
- 4Place a large Dutch oven on the stove over medium-high heat (around about 190°C or 190°C). Sear the dried beef roast on all sides until it is nicely browned. This should take about 3-4 minutes per side.
- 5Carefully pour the reserved marinade over the browned beef in the Dutch oven. Add the 2 cups beef broth. Bring the liquid to a boil, then immediately reduce the heat to low. Cover the Dutch oven tightly and let it simmer gently for 3 to 4 hours, or until the beef is very tender and easily pulls apart.
- 6Carefully remove the tender beef from the Dutch oven and place it on a cutting board. Use two forks to shred the beef into smaller pieces. Strain the liquid left in the Dutch oven into a saucepan. In a small bowl, whisk together the 2 tablespoons arrowroot powder and 2 tablespoons of cold water until smooth, creating a slurry.
- 7Place the saucepan with the strained liquid over medium-high heat (around 190.6°C or 190°C) and bring it to a boil. Whisk the arrowroot slurry into the boiling liquid. Continue to whisk and cook for 1 to 2 minutes, or until the sauce has thickened enough to coat the back of a spoon.
- 8Return the shredded beef to the saucepan with the thickened sauce. Stir everything together until the shredded beef is evenly coated with the sauce. Serve the saucy shredded beef on the 6 gluten-free slider buns.
Substitutions
Wheat Flour (traditional thickener) → Arrowroot Powder
Gluten-free/Soy-free
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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