Main Courses > International Cuisine > European Mains > German Sauerbraten

Authentic German Sauerbraten

Savor the rich, tangy flavors of traditional German Sauerbraten. This recipe guides you through marinating and slow-cooking a tender beef roast in a flavorful vinegar-based sauce. A true taste of Germany!

Prep Time
30 minutes (plus 3-4 days marinating)
Cook Time
3-4 hours
Servings
6-8
Ingredients
  • 3-4 lbs Beef Roast (Rump or Bottom Round)
  • 2 cups Red Wine Vinegar
  • 2 cups Water
  • 1 cup Red Wine
  • 1 Yellow Onion, sliced
  • 2 Carrots, sliced
  • 2 Celery Stalks, sliced
  • 2 Bay Leaves
  • 6-8 Juniper Berries
  • 1 tbsp Black Peppercorns
  • 4-6 Allspice Berries
  • 4-6 Cloves
  • 2 tbsp Brown Sugar
  • 2 tbsp Balsamic Vinegar
  • 2-3 Gingerbread Cookies (Lebkuchen), crushed
  • 2 tbsp Vegetable Oil
  • 1 tsp Salt
  • 0.5 tsp Black Pepper
  • 2 tbsp Cornstarch
  • 1/4 cup Cold Water

Preparing the Marinade

In a large bowl, combine the red wine vinegar, water, red wine, sliced onion, carrots, celery, bay leaves, juniper berries, peppercorns, allspice berries, and cloves. Mix well.

Marinating the Beef

Place the beef roast in a large resealable bag or a non-reactive container. Pour the marinade over the beef, ensuring it is fully submerged. Seal the bag or cover the container tightly. Marinate in the refrigerator for 3-4 days, turning the roast occasionally.

Searing the Beef

Remove the beef from the marinade and pat it dry with paper towels. Reserve the marinade. Season the beef with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Sear the beef on all sides until browned.

Braising the Sauerbraten

Remove the beef from the pot and set aside. Add the reserved marinade to the pot and bring to a simmer. Add the brown sugar and balsamic vinegar, stirring to dissolve. Return the beef to the pot, ensuring it is mostly submerged in the liquid. Reduce the heat to low, cover the pot, and simmer for 3-4 hours, or until the beef is very tender.

Making the Sauce

Remove the beef from the pot and set aside to rest. Strain the braising liquid through a fine-mesh sieve into a saucepan. Discard the solids. Bring the strained liquid to a simmer over medium heat. Stir in the crushed gingerbread cookies. In a small bowl, whisk together the cornstarch and cold water to form a slurry. Gradually add the cornstarch slurry to the simmering sauce, stirring constantly until the sauce thickens. Adjust seasoning with salt and pepper to taste.

Serving

Slice the Sauerbraten thinly against the grain. Serve with the thickened sauce. Traditionally served with potato dumplings (Kartoffelklöße) or spaetzle and red cabbage (Rotkohl).

Nutrition Facts Estimated per 100g of product

Calories: Approximately 180-220 kcal
Protein: 20-25g
Fat: 8-12g
Carbohydrates: 5-8g (depending on sugar content)

Other Considerations for Nutrition

Nutritional values may vary based on the specific cut of beef used and the amount of fat trimmed. Adjustments to the marinade (e.g., sugar content) can also impact the carbohydrate count.

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FAQ

  • Can I marinate the beef for longer than 4 days?

    While 3-4 days is optimal, you can marinate for up to 5 days. Longer than that may make the meat too tangy.
  • What if I can't find gingerbread cookies (Lebkuchen)?

    You can substitute with gingersnaps, but the flavor will be slightly different. You can also add a pinch of ground ginger and a touch more brown sugar.
  • Can I use a different cut of beef?

    While rump roast or bottom round are traditional, you can also use chuck roast, but cooking times might need to be adjusted.