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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.

Ingredients

Scale

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

Find it online: https://cookedbycleo.com/sauerbraten-recipe/