Westphalian Sauerbraten
Transport your taste buds to the heart of Germany with Westphalian Sauerbraten, a traditional marinated beef roast that embodies hearty, old-world flavor. This dish starts with a tangy marinade of red wine vinegar, dry red wine, and aromatic spices like juniper berries, bay leaves, and cloves, infusing the beef over several days for unparalleled depth. Slowly braised to tender perfection, the roast is finished with a unique combination of crumbled ginger snap cookies and raisins for a rich, slightly sweet sauce that perfectly balances its savory notes. Perfect for a comforting family meal, this Sauerbraten pairs beautifully with classic sides like buttery spaetzle, braised red cabbage, or boiled potatoes. Whether you're recreating German heritage or exploring international cuisine, this timeless recipe is a flavorful centerpiece for any dinner table.
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Recipe Information
Ingredients
- 4 lbs beef roast (rump or chuck)
- 1.5 cups red wine vinegar
- 1 cup dry red wine
- 1 cup water
- 1 onion, sliced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 bay leaves
- 5 whole cloves
- 6 juniper berries
- 10 black peppercorns
- 2 teaspoons salt
- 1 tablespoon granulated sugar
- 2 tablespoons vegetable oil
- 2 tablespoons flour
- 1 cup raisins
- 6 ginger snap cookies, crumbled
Instructions
In a large bowl, combine the red wine vinegar, red wine, water, onion, carrots, celery, bay leaves, cloves, juniper berries, black peppercorns, salt, and sugar to create the marinade.
Place the beef roast into a deep, non-reactive dish or zip-top bag and pour the marinade over it, ensuring the meat is fully submerged.
Cover the dish or seal the bag and refrigerate for 2 to 3 days, turning the beef once daily to ensure even marinating.
Remove the beef from the marinade, pat it dry with paper towels, and strain the marinade, reserving the liquid and vegetables separately.
Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Sear the beef on all sides until browned, about 4-5 minutes per side.
Reduce the heat to medium and sprinkle the flour over the beef, cooking for 1-2 minutes to create a slight roux.
Add the reserved marinade liquid and vegetables to the pot, bringing it to a simmer. Cover and cook on low heat for about 3 to 4 hours, or until the beef is fork-tender.
During the last 30 minutes of cooking, stir in the raisins and crumbled ginger snap cookies to enrich and slightly thicken the sauce.
Once the beef is cooked, remove it from the pot and let it rest for 10-15 minutes. Strain the sauce and adjust seasoning if needed.
Slice the beef thinly, serve it with the sauce, and pair with traditional accompaniments like boiled potatoes, red cabbage, or spaetzle.
Nutrition Facts
Calories |
6400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 319.6 g | 410% | |
| Saturated Fat | 126.3 g | 632% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 1692 mg | 564% | |
| Sodium | 6086 mg | 265% | |
| Total Carbohydrate | 337.7 g | 123% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 185.4 g | ||
| Protein | 495.4 g | 991% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 970 mg | 75% | |
| Iron | 76.2 mg | 423% | |
| Potassium | 9776 mg | 208% | |
*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.
