Authentic German Sauerbraten Recipe
Start marinating your roast at least 2-3 days in advance for the most tender, flavorful sauerbraten. Serve with rotkohl, knoedel, spaetzle, German potato pancakes, or boiled potatoes! This is one of Germany’s national dishes for good reason!
Yield: 8
Serving Size: 1 serving
Nutrition Facts: calories 470 kcal, Carbohydrate 25 g, Protein 35 g, Fat 21 g, Saturated Fat 9 g, Trans Fat 1 g, Cholesterol 117 mg, Sodium 1044 mg, Fiber 2 g, Sugar 12 g, unSaturated Fat 12 g, servingSize 1 serving
Ingredients:
- 2 large yellow onions, (chopped)
- 2 large carrots, (chopped)
- 1 large leek, (chopped)
- 3 cloves garlic, (minced)
- 2 sprigs thyme
- 2 sprigs rosemary
- 2 bay leaves
- 8 juniper berries
- 6 whole cloves
- 10 whole black peppercorns, (cracked)
- 2 1/2 teaspoons kosher salt
- 1 Tablespoon sugar
- 2 cups red wine
- 1 1/2 cups red wine vinegar
- 1 cup beef broth
- 1/2 cup golden raisins, (optional)
- 3-4 pounds beef chuck roast or rump roast
- 2 Tablespoons vegetable oil
- 10 gingersnap cookies, (crushed)
Instruction:
- In a large dutch oven, or another large pot that is oven-proof, combine all of the marinade ingredients. Bring to a boil over medium-high heat, boil for 10 minutes, then cool completely.
- Nestle the meat down into the cooled marinade, then cover and refrigerate for at least 48 hours and up to 2 weeks. Turn the roast each day to make sure all of the meat gets a chance to marinade thoroughly.
- Remove roast from the marinade and pat completely dry using paper towels. DO NOT DISCARD THE MARINADE. Transfer the marinade to a bowl.
- Wipe out the dutch oven and heat 2 tablespoons of olive oil in it over high heat. When the oil is hot, sear the roast on all sides until browned (about 2 minutes per side), then pour marinade into the dutch oven with the meat.
- Bring the liquids to a boil, then cover and reduce heat to a simmer.
- Simmer for 2 to 2 ½ hours, until meat is tender. Alternatively, you can transfer the dutch oven to a 350 degree F oven with the lid on for 2 to 2 ½ hours until the meat is done if you prefer.
- Remove meat from the cooking liquids and set it aside on a cutting board to rest for 10 minutes.
- Meanwhile, strain the marinade, discarding the solids and reserving the liquid. Return the liquid to the dutch oven.
- Add the crushed gingersnap cookies to the reserved liquid. Cook and stir over medium-low heat for 10 minutes until thickened into a nice gravy. Taste and adjust salt and pepper as needed.
- Slice the sauerbraten into thin slices and serve with the hot gravy poured over the top.
Sauerbraten Rhenish – Authentic German Sauerbraten Recipe
FAQ
What type of meat is sauerbraten made from?
What cut of beef for sauerbraten? A rump roast, the beef eye of round, or bottom round are more traditional cuts of beef for sauerbraten. But you could also use a beef chuck roast or even pork roast if you prefer.
What does sauerbraten contain?
Sauerbraten
| Sauerbraten served with Kartoffelklöße (potato dumplings) | |
|---|---|
| Type | meat course |
| Region or state | throughout Germany and German-speaking regions. |
| Main ingredients | meat (usually beef, veal, venison or horse), marinated in wine and/or vinegar, vegetables, and spices |
| Media: Sauerbraten |
What is sauerbraten usually served with?
Traditional German Sauerbraten is served with German Cabbage and Mashed Potatoes, using the delicious sauce as a gravy for the meat and potatoes. Make sure to serve some soft, doughy bread like Dinner Rolls or Beer Bread (made with German beer of course) to soak up the thick, sweet-sour gravy.
What does sauerbraten taste like?
Sauerbraten is translated to Sour Roast and is a German pot roast with a slightly sour taste for the meat and also for the gravy. To counter the sourness of the ingredients like wine and vinegar, some sweet ingredients are added.
