Sauerbraten
Delight in the rich, tangy flavors of authentic German sauerbraten, a classic beef pot roast that’s marinated for days in a robust blend of red wine vinegar, red wine, warm spices, and aromatics. This traditional recipe transforms an affordable cut of beef into a tender, flavorful masterpiece, slow-cooked to perfection in a savory marinade that doubles as the base for a luscious gingersnap-spiced gravy. With its signature sweet and sour flavor profile and melt-in-your-mouth texture, sauerbraten is the perfect centerpiece for festive gatherings or comforting family dinners. Serve this iconic dish alongside red cabbage and potato dumplings for an unforgettable taste of German cuisine.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 3 pounds Beef roast (rump, chuck, or bottom round)
- 2 cups Red wine vinegar
- 1 cup Red wine
- 1 cup Water
- 1 large, sliced Onion
- 2 medium, peeled and sliced Carrots
- 2 sliced Celery stalks
- 3 leaves Bay leaves
- 6 Whole cloves
- 10 Whole black peppercorns
- 5 Juniper berries (optional)
- 2 teaspoons Salt
- 2 teaspoons Granulated sugar
- 2 tablespoons Vegetable oil
- 2 cups Beef broth
- 8 cookies Gingersnap cookies (crushed into crumbs)
Instructions
In a large non-reactive bowl, combine red wine vinegar, red wine, water, sliced onion, carrots, celery, bay leaves, cloves, black peppercorns, juniper berries (if using), salt, and sugar. Stir to dissolve the salt and sugar.
Place the beef roast into the marinade, ensuring it is completely submerged. Cover the bowl and refrigerate for at least 2 days, preferably 3 to 5 days, turning the meat once daily.
After marinating, remove the beef roast from the marinade and pat it dry with paper towels. Strain the marinade through a fine sieve, reserving both the liquid and the vegetables separately.
In a large Dutch oven or heavy 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.
Reduce the heat to medium, add the reserved vegetables to the pot, and sauté for about 5 minutes until softened.
Return the beef roast to the pot and pour in the strained marinade and beef broth. Bring to a simmer, then reduce the heat to low, cover, and cook for about 3 to 4 hours, or until the beef is fork-tender.
Remove the beef roast from the pot and set it aside to rest. Strain the cooking liquid to remove solids, then return the liquid to the pot.
Over medium heat, whisk in the crushed gingersnap cookies into the cooking liquid to thicken it into a sauce. Taste and adjust seasoning with salt and pepper, if necessary.
Slice the beef roast and serve it with the gingersnap sauce drizzled over the top. Accompany with traditional sides like red cabbage and potato dumplings.
Nutrition Facts
Calories |
702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 1147 mg | 50% | |
| Total Carbohydrate | 27.2 g | 10% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 9.1 g | ||
| Protein | 57.8 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 155 mg | 12% | |
| Iron | 9.1 mg | 50% | |
| Potassium | 1229 mg | 26% | |
*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.
