Sauerbraten
User Reviews
5
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Prep Time
20 mins
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marinating time
4 d
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Total Time
4 d 4 hrs
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Servings
6
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Calories
590 kcal
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Course
Main Course
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Cuisine
German
Sauerbraten
Description
The Sauerbraten recipe involves a marinade combining red wine vinegar, dry red wine, beef stock, vegetables, aromatic spices like juniper berries, cloves, and bay leaves, sweetened by sugar and raisins. After simmering the marinade and cooling it, a rump roast is submerged and refrigerated for at least four days, allowing deep flavor infusion and tenderizing.
Once marinated, the meat is seasoned, floured, and browned in fat to create a crust, then cooked slowly in the reserved marinade to develop rich textures and flavors. The sauce includes crushed gingersnap cookies for thickening and sweetness, balancing the acidity of the marinade. Raisins add subtle sweetness to the dish.
Sauerbraten is traditionally served sliced with its gravy, making a hearty main course. Leftovers keep well refrigerated for several days and can be reheated gently. Adjust sauce thickness with cornstarch slurry if preferred. Marinade duration and choice of beef cut influence tenderness and shredding quality.
Ingredients
For the marinade
- 1 large onion chopped
- 2 medium carrot chopped
- 1 large leek chopped
- 1 1/2 cups red wine vinegar
- 1 ml bottle red wine dry
- 1 cup beef stock low-sodium
- 2 tablespoons granulated sugar
- 1/4 cup golden raisins
- 3 large bay leaf
- 10 whole juniper berries
- 8 clove whole
- 1 tablespoon kosher salt Diamond Crystal brand
- 1 teaspoon black pepper
Remaining ingredients
- 3 1/2 pounds rump roast
- 1/2 cup all-purpose flour for dredging
- salt to taste
- black pepper to taste
- 1/4 cup lard or vegetable oil
- 8 gingersnap cookies crushed
- 1/4 cup golden raisins optional
Instructions
Marinating
- 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
- Preheat oven to 300f and make enough room to accomodate a Dutch oven with lid.
- 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.
- 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.
- 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).
- 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.
- 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.
- 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
- Marinate the roast for at least 4 days to develop deeper flavor and tenderness; 7 days or more is traditional.
- Rump roast is classic, but chuck roast can be used for a more tender, shreddable result.
- If desired, thicken the sauce by adding a cornstarch slurry until the preferred consistency is reached.
- Store leftovers refrigerated up to 3 days and reheat in the oven or microwave carefully.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 590 kcal
% 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.
User Reviews
Overall Rating
5
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