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Sauerbraten

Sauerbraten is a hearty traditional German dish made with a marinated beef roast that's braised until tender with a deliciously rich brown gravy.

Prep Time
20 mins
marinating time
4 d
Total Time
4 d 4 hrs
Servings: 6
Calories: 590 kcal
Course: Main Course
Cuisine: German

Ingredients

For the marinade
  • 1 large onion chopped
  • 2 medium carrots chopped
  • 1 large leek chopped
  • 1 1/2 cups red wine vinegar
  • 1 750ml bottle dry red wine
  • 1 cup low-sodium beef stock
  • 2 tablespoons granulated sugar
  • 1/4 cup golden raisins
  • 3 large bay leaves
  • 10 whole juniper berries
  • 8 whole cloves
  • 1 tablespoon Diamond Crystal kosher salt
  • 1 teaspoon black pepper
Remaining ingredients
  • 3 1/2 pounds rump roast
  • 1/2 cup all-purpose flour for dredging
  • salt and pepper to taste
  • 1/4 cup lard or vegetable oil
  • 8 gingersnap cookies crushed
  • 1/4 cup golden raisins optional

Instructions

Marinating
    Cup of Yum
  1. Add all of the marinade ingredient to a pot and bring to a boil. Once boiling, lower the heat and simmer for 10 minutes. Turn off the heat and let the marinade cool. Once cool, add the rump roast into the pot and coat with the marinade. Cover and refrigerate. Every 12 hours flip the rump roast so that it achieves equal marination. Marinade for at least 4 days.
Making the sauerbraten
  1. Preheat oven to 300f and make enough room to accomodate a Dutch oven with lid.
  2. Remove the Rump roast from the pot and pat very dry with paper towels. Pour the marinade into a bowl, making sure to save all of it. Wipe down the pot.
  3. Place the flour on a plate. Season the roast on all sides with salt and pepper then dredge the roast in the flour on all sides and shake off the excess.
  4. Heat the pot to medium with 3 tablespoons of lard or vegetable oil. Add the roast to the pot and brown on all sides (will take about 10-15 minutes).
  5. Add the marinade back to the pot and bring to a simmmer. Once simmering, turn the heat off and cover with a tight fitting lid. Place in the oven and braise until tender. Check for tenderness after 3 hours with a knife. If there is resistance, cover and cook for another 45 minutes then check again.
  6. Once the beef is tender, place the roast on a platter and tent with foil. Strain the solids from the sauce then add the sauce back to the pot over a burner. Turn heat to medium and whisk in the crushed gingersnaps. Add the optional raisins and simmer for 10 minutes. If the gravy is still too thin you can whisk in a cornstarch slurry. Once the gravy is thick enough for your liking, taste test, and season with salt and pepper if required.
  7. Using a slicing knife or other sharp knife, slice the meat against the grain and arrange on the platter. Pour the sauce on top and any reserved sauce can be served on the side. Enjoy!

Notes

  • It is recommended to marinate for at least 4 days, though traditionally it is often done for 7 days or more.
  • Rump roast is the cut that is traditionally used though chuck roast works great and will produce a more tender sauerbraten that will shred instead of slice.
  • Many people will enjoy the sauce as is and will not need to make a thicker gravy. If you do enjoy a thicker sauce, by all means, use a slurry of cornstarch and water and adjust until desired consistency is achieved.
  • Leftovers can be saved for up to 3 days in the fridge and can be reheated in the oven or microwave.

Nutrition Information

Calories 590kcal (30%) Carbohydrates 29.6g (10%) Protein 60.9g (122%) Fat 20.1g (31%) Saturated Fat 5.9g (30%) Cholesterol 175mg (58%) Sodium 954mg (40%) Potassium 367mg (10%) Fiber 1.9g (8%) Sugar 14.5g (29%) Calcium 86mg (9%) Iron 8mg (44%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 590

% Daily Value*

Calories 590kcal 30%
Carbohydrates 29.6g 10%
Protein 60.9g 122%
Fat 20.1g 31%
Saturated Fat 5.9g 30%
Cholesterol 175mg 58%
Sodium 954mg 40%
Potassium 367mg 8%
Fiber 1.9g 8%
Sugar 14.5g 29%
Calcium 86mg 9%
Iron 8mg 44%

* Percent Daily Values are based on a 2,000 calorie diet.