Sauerbraten Recipe

Introduction

Sauerbraten is a classic German pot roast known for its tender, flavorful beef soaked in a tangy, spiced marinade. This dish is perfect for a comforting meal with rich gravy and traditional sides. Its unique blend of sweet and sour flavors makes it a standout recipe for special occasions or hearty family dinners.

Ingredients

• 2 cups red wine vinegar (or a mix of red wine and vinegar)
• 2 cups water
• 1 large onion, sliced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, smashed
• 10 whole black peppercorns
• 4 whole cloves
• 2 bay leaves
• 1 tsp mustard seeds (optional)
• 1 tbsp sugar or brown sugar
• 3–4 lb (1.4–1.8 kg) beef roast (bottom round or chuck)
• Salt and black pepper, to taste
• 2 tbsp oil or butter for searing
• 1–2 tbsp flour (optional, for thickening)
• 8–10 gingersnap cookies, crushed (traditional thickener with a sweet-spicy flavor)

Instructions

1. Step 1: Combine red wine vinegar (or the red wine and vinegar mix), water, sliced onion, chopped carrots and celery, smashed garlic, black peppercorns, cloves, bay leaves, mustard seeds (if using), and sugar in a large pot. Bring to a boil, then let cool completely.
2. Step 2: Place the beef roast in a large glass or ceramic dish and pour the cooled marinade over it. Cover and refrigerate for 2 to 3 days, turning the meat once daily to marinate evenly.
3. Step 3: Remove the beef from the marinade and pat it dry. Strain and reserve the marinade. Heat oil or butter in a large Dutch oven over medium-high heat and sear the beef on all sides until browned. Remove the beef and set aside.
4. Step 4: Add the strained marinade vegetables to the pot and sauté for a few minutes until slightly softened. Return the beef to the pot.
5. Step 5: Pour the reserved marinade back into the pot to cover about two-thirds of the roast. Bring to a gentle simmer, cover, and cook on low heat for 2.5 to 3 hours, or until the meat is fork-tender. Alternatively, place the pot in a 325°F (165°C) oven and roast until tender.
6. Step 6: Remove the beef from the pot and set aside to rest. Strain the cooking liquid and return it to the pot. Simmer the liquid and stir in crushed gingersnap cookies to thicken the sauce. If preferred, use flour as a thickener instead. Adjust seasoning with salt, pepper, or additional sugar to taste.
7. Step 7: Slice the roast and serve with the rich, tangy gravy. Traditional sides include red cabbage, boiled potatoes, potato dumplings, or spaetzle.

Tips & Variations

• For a milder marinade, reduce the vinegar and increase the water slightly.
• Use bottom round for leaner meat or chuck for more marbling and flavor.
• Crushed gingersnap cookies add a unique sweet-spicy note to the gravy; substitute with a mixture of flour and a pinch of cinnamon if unavailable.
• Marinate the beef in a non-reactive container like glass or ceramic to prevent metallic flavors.

Storage

Store leftover sauerbraten in an airtight container in the refrigerator for up to 3 days. The flavors often improve after a day. Reheat gently on the stove over low heat to avoid drying out the meat, adding a splash of broth or water if needed to loosen the gravy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip marinating the beef overnight?

Marinating for at least 2 days is essential to develop the dish’s characteristic tangy flavor and tenderize the meat. Without marinating, the beef will lack depth and tenderness.

What can I serve with sauerbraten?

Traditional sides include braised red cabbage, boiled potatoes, potato dumplings, or spaetzle. These mild sides complement the rich, tangy flavors of the dish perfectly.

Sauerbraten Recipe

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4.6 from 71 reviews

Sauerbraten is a traditional German pot roast, featuring a marinated beef roast slowly simmered in a tangy blend of red wine vinegar, spices, and aromatic vegetables. The meat is marinated for several days, then seared and cooked until tender, and served with a rich, slightly sweet gravy thickened with crushed gingersnap cookies. This classic recipe delivers a flavorful and hearty dish perfect for a comforting meal.

• Author: Cleo
• Prep Time: 15 minutes (plus 2–3 days marinating)
• Cook Time: 3 hours
• Total Time: 3 hours 15 minutes (plus 2–3 days marinating)
• Yield: 6 to 8 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: German

Ingredients

Scale 1x2x3x

Marinade Ingredients

• 2 cups red wine vinegar (or a mix of red wine and vinegar)
• 2 cups water
• 1 large onion, sliced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, smashed
• 10 whole black peppercorns
• 4 whole cloves
• 2 bay leaves
• 1 tsp mustard seeds (optional)
• 1 tbsp sugar or brown sugar

Main Ingredients

• 3–4 lb (1.4–1.8 kg) beef roast (bottom round or chuck)
• Salt and black pepper, to taste
• 2 tbsp oil or butter for searing

For Thickening the Gravy

• 1–2 tbsp flour (optional, for thickening)
• 8–10 gingersnap cookies, crushed (traditional thickener with a sweet-spicy flavor)

Instructions

1. Marinate the Meat: Combine red wine vinegar, water, sliced onion, chopped carrots, celery, smashed garlic, peppercorns, cloves, bay leaves, mustard seeds, and sugar in a large pot and bring to a boil. Allow the marinade to cool completely. Place the beef roast in a large glass or ceramic dish and pour the cooled marinade over it. Cover and refrigerate for 2 to 3 days, turning the meat once daily to ensure even marination.
2. Remove and Sear the Beef: Take the beef out of the marinade and pat it dry with paper towels to promote good browning. Strain the marinade, reserving the liquid and vegetables separately. Heat oil or butter in a large Dutch oven over medium-high heat and sear the beef on all sides until it develops a deep brown crust. Remove the beef from the pot and set aside.
3. Cook the Vegetables: Add the strained vegetables from the marinade to the Dutch oven and sauté for a few minutes until they begin to soften and develop flavor. Return the seared beef to the pot, nestling it among the vegetables.
4. Add Marinade and Simmer: Pour the reserved marinade liquid back into the pot, covering about two-thirds of the roast. Bring the liquid to a gentle simmer, then cover the pot and lower the heat to maintain a low simmer. Cook for 2.5 to 3 hours, or until the meat is tender enough to be easily pierced with a fork. Alternatively, you can transfer the covered pot to a preheated oven at 325°F (165°C) and roast for the same duration.
5. Make the Gravy: Remove the beef from the pot and set it aside to rest. Strain the cooking liquid to remove solids, then return the liquid to the pot. Simmer the liquid over medium heat and gradually stir in crushed gingersnap cookies to thicken the sauce, or optionally use flour if preferred. Continue to simmer until the gravy reaches your desired consistency. Taste and adjust seasoning with salt, pepper, or sugar as needed.
6. Serve: Slice the roast thinly against the grain and serve it topped with the rich, tangy gravy. Traditional accompaniments include red cabbage, boiled potatoes, potato dumplings, or spaetzle to complete this authentic German meal.

Notes

• Marinating the beef for 2–3 days is key for tender, flavorful meat.
• Patting the beef dry before searing helps develop a better crust and deeper flavor.
• The crushed gingersnap cookies add a unique sweet-spicy flavor to the gravy; they can be substituted with flour, but the authentic taste might be different.
• Be sure to simmer gently to avoid toughening the meat.
• Leftover Sauerbraten makes excellent sandwiches and often tastes better the next day as flavors meld.

Keywords: Sauerbraten, German pot roast, marinated beef, traditional German recipe, red wine vinegar roast, comfort food, slow-simmered beef