Authentic German Sauerbraten
User Reviews
5
430 reviews
Excellent
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Prep Time
30 mins
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Cook Time
2 hrs
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Additional Time
4 d
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Total Time
4 d 2 hrs 30 mins
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Servings
6 servings
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Calories
503 kcal
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Course
Main Course
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Cuisine
German
Authentic German Sauerbraten
Report
Authentic German Sauerbraten is a marinated beef roast slow-cooked after soaking for several days in a spiced red wine, vinegar, and vegetable marinade. Aromatics like onion, carrot, leek, juniper berries, cloves, and herbs create a distinctive sour and savory flavor. The marinade tenderizes tougher beef cuts, while finishing ingredients like raisins and ginger snap cookies add slight sweetness and complexity to the rich gravy.
Description
This recipe begins by simmering a mixture of chopped vegetables, herbs, spices, red wine, red wine vinegar, and water to create the marinade. After cooling, a beef roast is submerged and refrigerated for at least 4 days, ideally up to a week or more, turned daily to ensure even marination. This process breaks down connective tissue and infuses the meat with signature sour and herbal notes.
Once marinated, the roast is browned in oil to develop color and flavor, then cooked slowly. The reserved marinade, strained from vegetables, is combined with bacon bits, flour, raisins, crumbled ginger snap cookies, and honey to make a thick, aromatic sauce to serve with the meat.
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Ingredients
- 2 yellow onion chopped, large
- 2 carrot diced, large
- 1 leek chopped, thoroughly washed and drained to remove any dirt, large
- 3 garlic minced, cloves
- 2 thyme or 1 teaspoon dried, large sprigs
- 2 rosemary or 1 teaspoon dried, small sprigs
- 2 bay leaf
- 8 juniper berries , cracked
- 6 clove whole
- 10 black peppercorns cracked, whole
- 2 1/2 teaspoons salt
- 1 teaspoon sugar
- 2 1/2 cups red wine e.g., cabernet sauvignon, merlot, pinot noir, dry
- 1 cup red wine vinegar
- 1 1/2 cups water
- 4 pounds beef roast (tougher cuts like bottom round or rump roast are traditional but you can also use chuck roast)
- 4 Bacon finely diced (optional); some variations include but most do not, slices
- 4 tablespoons all-purpose flour
- 1/4 cup raisins
- 3 ounces ginger snap cookies , crumbled
- 1 tablespoon honey
Instructions
- Prepare the Marinade: Place all of the veggies and herbs in a heavy non-reactive stock pot or enameled Dutch oven along with the garlic, juniper berries, whole cloves, bay leaves, salt, sugar and peppercorns. Add the red wine, red wine vinegar and water.Bring the mixture to a boil, reduce the heat, cover and simmer for 10 minutes. Turn off the heat and let the mixture cool down completely.
- Marinate the Meat: Nestle the roast in the vegetable marinade and place the lid on the pot.Let it marinate in the fridge for at least 4 days, preferably 7. (Traditionally, the marinating time is as long as 2 weeks!) Unless the meat is completely submerged under the liquid, turn the roast over once every day.Remove the roast, pat it dry with paper towels, and strain the liquid from the vegetables. Reserve the liquid and the vegetables.
- Cook the Roast: Rinse the pot out and heat a tablespoon or two of oil in it over high heat. Generously brown the roast on all sides. Remove the roast and set aside. If using bacon, cook the bacon until done. Leave about 2 tablespoons of oil/fat in the pot. Place the strained vegetables in the pot (with the bacon if using) and cook for 5-7 minutes. Stir in the flour, cooking the mixture for a minute or two to eliminate the flour flavor. Add the liquid that you strained from the vegetable marinade, bring it to a boil, stirring constantly to prevent lumps.Add the raisins, honey and crushed ginger snaps. Return the roast to the pot.Bring to a boil, reduce the heat to low, cover and simmer for 2-4 hours or until the meat is very tender. Cooking time will vary depending on the type of roast and how long the roast marinated. (Note: The longer you let the roast marinate the faster it will cook because the meat will be more tender from the start. So check on your roast periodically for doneness.)When the roast is done, remove and transfer it to a plate, tent it to keep warm, and let it rest for 5 minutes before slicing.
- Prepare the Gravy: While the roast is resting, strain the gravy and return the gravy to the pot. Taste and more sugar, salt and pepper as desired. If you want your gravy thicker, make a cornstarch slurry to thicken the gravy. (Note: The balance of sour to sweet is a matter of personal taste - adjust the flavor according to your preference. If the flavor is too strong for you, you can dilute it with a little water or broth.)Spoon the gravy over the sliced Sauerbraten and serve immediately.
- Serve with Rotkohl and boiled potatoes, Spätzle, Semmelknödel or Kartoffelklöße . A few parts of Germany even serve it with Kartoffelpuffer.
Equipments used:
Nutrition Information
Show Details
Calories
503kcal
(25%)
Carbohydrates
22g
(7%)
Protein
72g
(144%)
Fat
16g
(25%)
Saturated Fat
6g
(30%)
Cholesterol
187mg
(62%)
Sodium
986mg
(41%)
Potassium
1424mg
(30%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
3644IU
(73%)
Vitamin C
7mg
(8%)
Calcium
109mg
(11%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 503 kcal
% Daily Value*
| Calories | 503kcal | 25% |
| Carbohydrates | 22g | 7% |
| Protein | 72g | 144% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 187mg | 62% |
| Sodium | 986mg | 41% |
| Potassium | 1424mg | 30% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 3644IU | 73% |
| Vitamin C | 7mg | 8% |
| Calcium | 109mg | 11% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
430 reviews
Excellent
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