Authentic German Sauerbraten: A Step-by-Step Recipe

Ingredients

  • 4 lbs beef roast
  • 2 cups water
  • 1 cup red wine vinegar
  • 1 large onion, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 2 bay leaves
  • 6 cloves
  • 10 peppercorns
  • 1 tsp salt
  • 1 tsp whole juniper berries
  • 2 cloves garlic, minced
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 2 cups beef broth
  • 1/3 cup crushed ginger snaps
  • 2 tbsp vegetable oil

Steps and instructions

  1. In a large pot, combine the water, red wine vinegar, chopped onion, carrot, celery, bay leaves, cloves, peppercorns, salt, juniper berries, and garlic.
  2. Add the beef roast to the pot, making sure it's fully submerged in the liquid. If it's not, add more water until it is.
  3. Cover the pot and refrigerate for at least 2 days, turning the roast once or twice each day.
  4. After the marinating period, remove the roast from the pot and pat dry. Strain the marinade, reserving the liquid and discarding the solids.
  5. In a large dutch oven, heat the vegetable oil over medium-high heat. Add the roast and sear on all sides until browned.
  6. Remove the roast and set aside. In the same pot, add the flour and sugar, stirring continuously until it becomes a brown roux.
  7. Slowly add the reserved marinade liquid and beef broth to the roux, whisking continuously until the sauce is smooth.
  8. Add the crushed ginger snaps to the sauce and stir until they're completely dissolved.
  9. Return the roast to the pot, cover, and simmer on low heat for about 3 hours, or until the meat is tender.
  10. Once the roast is done, remove it from the pot and let it rest for a few minutes before slicing.
  11. While the roast is resting, strain the sauce and keep warm. Serve the sliced roast with the sauce.

Tools for making

Recipe variations

  • Use venison or pork instead of beef for a different flavor.
  • Experiment with different types of vinegar such as apple cider vinegar or white wine vinegar.
  • Add additional spices like thyme, rosemary, or mustard seeds to the marinade for extra flavor.
  • Replace the all-purpose flour with gluten-free flour for a gluten-free version.
  • Try using crushed gingersnap cookies made with spiced or gingerbread flavors for a unique twist.
  • Add chopped apples or dried fruits like prunes or raisins to the marinade for a touch of sweetness.
  • For a vegetarian or vegan option, substitute the beef roast with seitan or tofu and use vegetable broth instead of beef broth.
  • Add a splash of red wine or beer to the sauce for added richness.
  • Experiment with different types of sweeteners like honey or maple syrup instead of sugar.
  • Include additional vegetables in the marinade such as leeks, garlic cloves, or bell peppers.

Recipe overview

Sauerbraten, often referred to as Germany's National Dish, is a pot roast, usually made from beef, that's marinated before being slow-cooked. This savory and flavorful dish is marinated in a mixture of red wine vinegar, vegetables and various herbs and spices, which not only tenderizes the meat but also imparts a wonderfully deep, tangy flavor. The marinated roast is then slow-cooked until tender, and served with a rich, ginger snap-thickened gravy. This Sauerbraten recipe might require a bit of time and patience due to the long marinating process (2 days is standard), but the result is absolutely worth it. Get ready to experience a classic German dish that's comforting, hearty, and full of unique flavors.

Common questions

  1. What cut of beef is best for Sauerbraten?
    A beef roast, such as chuck roast or bottom round, is best for making Sauerbraten.
  2. Can I marinate the beef for less than 2 days?
    For the best flavor, it is recommended to marinate the beef for at least 2 days. However, if you're short on time, you can marinate it for a minimum of 24 hours.
  3. Can I substitute red wine vinegar with another type of vinegar?
    While red wine vinegar is traditional, you can substitute it with apple cider vinegar or white wine vinegar if needed.
  4. Are ginger snaps necessary for the sauce?
    Yes, ginger snaps are a key ingredient in the sauce as they add flavor and help thicken it. If you cannot find ginger snaps, you can use gingersnap crumbs or substitute with graham cracker crumbs.
  5. Can I use a slow cooker instead of a dutch oven?
    Yes, you can transfer the seared roast and sauce to a slow cooker after step 6 and cook on low heat for 8-10 hours or on high heat for 4-6 hours until the meat is tender.
  6. What can I serve with Sauerbraten?
    Sauerbraten is commonly served with traditional German side dishes such as potato dumplings, spaetzle, red cabbage, and sauerkraut.

Serving dishes and utensils

  • Roasting Pan - A large, deep pan used for marinating and roasting the beef.
  • Large Pot - Used for preparing the marinade and boiling the roast.
  • Dutch Oven - Ideal for searing the beef and simmering it in the sauce.
  • Whisk - Used for whisking the roux and sauce to prevent lumps.
  • Strainer - Used for straining the marinade and the sauce.
  • Chef's Knife - Essential for slicing the cooked roast.
  • Cutting Board - Used for safely and easily slicing the cooked roast.
  • Measuring Cups - Required for accurate measurement of ingredients.
  • Measuring Spoons - Used for precise measurement of spices and seasonings.
  • Tongs - Helpful for turning and removing the roast from the pot.
  • Spatula - Useful for stirring the roux and sauce.
  • Serving Platter - To present the sliced roast and sauce.
  • Gravy Boat - Optional, but convenient for pouring the sauce over the roast.

Origin stories

Sauerbraten, a savory and tangy roast, finds its roots deep in the culinary tradition of Germany. This delightful dish, which literally translates to "sour roast," was originally prepared using horse meat, but over time, beef became the more commonly used protein. The process of marinating the meat in a sour mixture was not just for flavor, but also for preservation. In the days before refrigeration, this method was an effective way to keep meat from spoiling, while also tenderizing tougher cuts. Today, Sauerbraten is often considered the national dish of Germany and is a beloved staple in German-style restaurants all over the world.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.