Traditional Bavarian Beef Sauerbraten
Step into the heart of Bavarian cooking with this **Traditional Bavarian Beef Sauerbraten**, a dish that embodies rich flavors and time-honored techniques. This beloved German classic features a succulent beef roast, marinated for days in a robust blend of red wine vinegar, dry red wine, aromatic spices, and fresh vegetables to infuse every bite with complex, tangy depth. Slow-cooked to perfection, the tender beef is paired with a uniquely spiced sauce thickened by crushed gingersnap cookies for a velvety, slightly sweet finish. Perfect for special occasions or a comforting family dinner, this slow-braised masterpiece is best served with traditional sides like red cabbage and potato dumplings. From the fragrant marinade to the rich, silky sauce, this recipe invites you to savor Bavaria’s culinary heritage in every bite.
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Recipe Information
Ingredients
- 4 lbs Beef roast (preferably bottom round or rump roast)
- 2 cups Red wine vinegar
- 1 cup Dry red wine
- 1 cup Water
- 2 large Onions, sliced
- 2 large Carrots, sliced
- 2 stalks Celery stalks, sliced
- 3 Bay leaves
- 10 Whole black peppercorns
- 5 Cloves
- 6 Juniper berries (optional)
- 1 tbsp Kosher salt
- 1 tbsp Granulated sugar
- 3 tbsp Vegetable oil
- 2 cups Beef broth
- 6 cookies Gingersnap cookies, crushed
Instructions
In a large mixing bowl, combine red wine vinegar, dry red wine, water, sliced onions, carrots, celery, bay leaves, peppercorns, cloves, juniper berries (if using), kosher salt, and granulated sugar to make the marinade.
Place the beef roast in a large resealable plastic bag or a non-reactive container, and pour the marinade over the meat, ensuring it is fully submerged.
Seal the bag or cover the container tightly, and refrigerate for at least 2 days (preferably 3 to 5 days), turning the meat occasionally to ensure full flavor absorption.
Remove the beef from the marinade and strain the liquid to separate the solids. Reserve the liquid and the strained vegetables separately.
Pat the beef roast dry with paper towels. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the beef on all sides until browned, about 3–4 minutes per side.
Remove the beef from the pot and set aside. Add the reserved vegetables to the pot and sauté for 5–7 minutes until softened and slightly browned.
Return the beef to the pot and pour in the reserved marinade and beef broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 2.5 to 3 hours, or until the beef is tender.
Remove the beef from the pot and let it rest on a cutting board, tented with foil.
Strain the cooking liquid into a saucepan, discarding the solids, and bring it to a gentle simmer. Stir in the crushed gingersnap cookies to thicken the sauce, whisking constantly until smooth.
Slice the rested beef into thin slices and serve with the sauce drizzled over the top. Serve alongside traditional accompaniments like red cabbage and potato dumplings for a classic Bavarian meal.
Nutrition Facts
Calories |
5479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.3 g | 279% | |
| Saturated Fat | 66.3 g | 332% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 1601 mg | 534% | |
| Sodium | 5628 mg | 245% | |
| Total Carbohydrate | 229.4 g | 83% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 100.5 g | ||
| Protein | 576.2 g | 1152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 638 mg | 49% | |
| Iron | 61.9 mg | 344% | |
| Potassium | 9816 mg | 209% | |
*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.
