Rhineland Sauerbraten
Experience the rich, tangy, and sweet flavors of traditional Rhineland Sauerbraten, a beloved German pot roast that’s as hearty as it is flavorful. This dish begins with a tender beef roast marinated for days in a fragrant blend of red wine vinegar, dry red wine, and warming spices like cloves and peppercorns, ensuring each bite is infused with bold, aromatic depth. Slowly braised to fork-tender perfection, the meat is complemented by a luscious sauce made with crumbled gingersnap cookies and raisins for a uniquely sweet-savory balance. Serve this classic comfort food alongside potato dumplings, red cabbage, or boiled potatoes for an authentic taste of Germany. Perfect for holiday feasts or cozy family dinners, this recipe is a showcase of slow-cooked excellence and timeless culinary tradition.
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Recipe Information
Ingredients
- 3 pounds Beef roast (boneless chuck or rump roast)
- 2 cups Red wine vinegar
- 1 cup Water
- 1 cup Dry red wine
- 1 large Onion (sliced)
- 1 large Carrot (sliced)
- 1 Celery stalk (sliced)
- 2 Bay leaves
- 5 Whole cloves
- 10 Peppercorns
- 2 teaspoons Salt
- 3 tablespoons Sugar
- 2 tablespoons Vegetable oil
- 2 cups Beef broth
- 2 tablespoons All-purpose flour
- 8 Gingersnap cookies (crumbled)
- 1 cup Raisins
- 2 tablespoons Parsley (optional, for garnish)
Instructions
Rinse the beef under cold water, pat dry, and place it in a large non-reactive bowl or dish.
In a medium saucepan, combine red wine vinegar, water, red wine, sliced onion, carrot, celery, bay leaves, whole cloves, peppercorns, salt, and 1 tablespoon of sugar. Bring to a gentle boil, then let it cool completely.
Pour the cooled marinade over the beef, ensuring it is fully submerged. Cover and refrigerate for 3 to 5 days, turning the beef once daily to ensure even marination.
After marinating, remove the beef from the marinade and pat it dry with paper towels. Strain the marinade, reserving both the liquid and vegetables separately.
In a large Dutch oven or heavy pot, heat vegetable oil over medium-high heat. Sear the beef on all sides until browned, approximately 3-4 minutes per side.
Add the reserved marinade liquid, strained vegetables, and beef broth to the pot. Bring to a gentle simmer, then reduce heat to low and cover. Allow the beef to slow-cook for 3-4 hours, turning occasionally, until fork-tender.
Once the beef is cooked, remove it from the pot and set it aside to rest. Strain and reserve the cooking liquid, discarding the cooked vegetables.
To make the sauce, heat 2 tablespoons of the cooking liquid in a small saucepan. Whisk in the all-purpose flour and continue to cook for 1-2 minutes until thickened.
Gradually whisk in the remaining cooking liquid, stirring constantly to avoid lumps. Add crumbled gingersnap cookies, raisins, and the remaining 2 tablespoons of sugar. Simmer for 10 minutes, or until the sauce thickens and the flavors meld together.
Slice the rested beef thinly and serve with the warm sauce drizzled over the top. Garnish with fresh parsley, if desired.
Serve alongside traditional accompaniments such as potato dumplings, boiled potatoes, or red cabbage for an authentic German meal.
Nutrition Facts
Calories |
5877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 308.4 g | 395% | |
| Saturated Fat | 108.8 g | 544% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 8398 mg | 365% | |
| Total Carbohydrate | 411.9 g | 150% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 237.8 g | ||
| Protein | 329.3 g | 659% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 823 mg | 63% | |
| Iron | 51.3 mg | 285% | |
| Potassium | 8292 mg | 176% | |
*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.
