Simple Sauerbraten
Dive into the heart of German comfort food with this Simple Sauerbraten, a mouthwatering dish perfect for family gatherings or a cozy dinner. This recipe takes the traditional flavors of sauerbraten and simplifies them without sacrificing its signature tangy, spiced charm. A tender beef roast is marinated for days in a bold blend of red wine vinegar, aromatic spices, and fresh vegetables, then slow-cooked to perfection in its rich marinade. The pièce de résistance is the unique gingersnap-thickened sauce—sweet, savory, and tangy all at once—that elevates each bite. With preparation taking just 20 minutes and easy-to-follow steps, you'll have a classic German dish that pairs beautifully with spaetzle, potatoes, or braised red cabbage. Perfect for a taste of Bavaria at your own table, this simple but authentic sauerbraten recipe will delight your taste buds and transport you straight to a rustic German kitchen.
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Recipe Information
Ingredients
- 3 lbs beef roast (eye of round or bottom round)
- 2 cups red wine vinegar
- 2 cups water
- 1 large onion, sliced
- 1 large carrot, sliced
- 1 celery stalk, sliced
- 10 peppercorns
- 2 bay leaves
- 4 cloves, whole
- 0.5 tsp ground ginger
- 1 tsp salt
- 2 tbsp sugar
- 2 tbsp cooking oil
- 2 tbsp flour
- 6 gingersnap cookies, crushed
Instructions
In a large, non-reactive container, combine the red wine vinegar, water, onion, carrot, celery, peppercorns, bay leaves, cloves, ground ginger, salt, and sugar. Mix well to create the marinade.
Place the beef roast in the marinade, ensuring it is fully submerged. Cover and refrigerate for 2-3 days, turning the meat once or twice daily.
Remove the beef from the marinade and pat it dry with paper towels. Strain the marinade and reserve the liquid; discard the solids.
In a large Dutch oven or heavy pot, heat the cooking oil over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side.
Pour in the reserved marinade and bring to a simmer. Reduce the heat to low, cover, and cook for about 3 hours, or until the meat is tender.
Once the beef is cooked, remove it from the pot and set aside, tenting with foil to keep warm.
Strain the cooking liquid into a bowl and return it to the pot, discarding any solids. Bring the liquid to a simmer.
In a small bowl, mix the flour with 2 tablespoons of water to form a smooth paste. Whisk the flour paste into the simmering liquid to thicken the sauce.
Stir in the crushed gingersnap cookies and cook for another 5 minutes, allowing the sauce to thicken and develop flavor.
Slice the beef roast and serve with the rich, tangy sauce drizzled over the top. Pair with potatoes, spaetzle, or red cabbage for a traditional German meal.
Nutrition Facts
Calories |
4217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.6 g | 215% | |
| Saturated Fat | 51.1 g | 256% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1121 mg | 374% | |
| Sodium | 4113 mg | 179% | |
| Total Carbohydrate | 224.8 g | 82% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 99.5 g | ||
| Protein | 417.2 g | 834% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 677 mg | 52% | |
| Iron | 44.9 mg | 249% | |
| Potassium | 7482 mg | 159% | |
*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.
