Classic Sauerbraten
Experience the hearty flavor of Germany with this Classic Sauerbraten recipe, a marinated beef roast slow-braised to perfection in a tangy, aromatic blend of red wine vinegar, dry red wine, and bold spices like cloves and peppercorns. This traditional dish stands out with its signature gingersnap cookie-thickened sauce, providing a uniquely rich and slightly sweet finish to the savory, melt-in-your-mouth beef. Perfectly paired with red cabbage or potato dumplings, this Sauerbraten is a soulful feast that requires a bit of patience—marinating for up to 72 hours—but rewards you with authentic German comfort food that’s worth the wait. Whether you’re hosting a themed dinner or seeking a hearty meal, this recipe captures the essence of old-world cooking with a modern flair.
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Recipe Information
Ingredients
- 3 pounds beef roast (chuck or rump)
- 2 cups red wine vinegar
- 1 cup water
- 1 cup dry red wine
- 1 onion, sliced
- 1 carrot, sliced
- 1 celery stalk, sliced
- 2 bay leaves
- 4 whole cloves
- 10 black peppercorns
- 2 tablespoons sugar
- 2 tablespoons vegetable oil
- 3 tablespoons all-purpose flour
- 8 gingersnap cookies, crumbled
- 2 cups beef stock
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Place the beef roast in a large glass or ceramic bowl or a resealable plastic bag.
In a medium saucepan, combine the red wine vinegar, water, dry red wine, onion, carrot, celery, bay leaves, cloves, peppercorns, and sugar. Bring the mixture to a simmer over medium heat, then remove from heat and let it cool completely.
Pour the cooled marinade over the beef roast, ensuring it is fully submerged. Cover the bowl with plastic wrap (or seal the bag) and refrigerate for at least 24 hours, preferably 48–72 hours, turning the beef occasionally.
Preheat the oven to 325°F (165°C). Remove the beef from the marinade and pat dry with paper towels. Reserve the marinade by straining out the solids and setting aside the liquid.
In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Sear the beef roast on all sides until well browned. Remove the roast and set aside.
Sprinkle the flour into the pot and cook for 1-2 minutes, stirring constantly, until the flour is golden brown. Gradually whisk in the reserved marinade and beef stock, scraping up any browned bits from the bottom of the pot.
Return the beef to the pot, cover, and transfer to the preheated oven. Braise for about 2.5–3 hours, or until the meat is tender and easily shreddable with a fork.
Remove the beef roast from the pot and set aside. Stir in the crumbled gingersnap cookies, and whisk the sauce until smooth and thickened. Season the sauce with salt and black pepper to taste.
Slice the beef roast and serve it topped with the rich, tangy sauce. Serve alongside traditional German sides, such as red cabbage or potato dumplings, for an authentic meal.
Nutrition Facts
Calories |
904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.6 g | 69% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 976 mg | 42% | |
| Total Carbohydrate | 41.8 g | 15% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 19.2 g | ||
| Protein | 54.2 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1077 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
