Main CourseDinner

Sauerbraten

Name: Sauerbraten
Prep time: 30 min
Cook time: 3 h
Total time: 5 d 3 h 30 min
Yield: 6 servings
Cuisine: german
Ingredients: 1.5 kg beef round roast; 2 cup red wine vinegar; 2 cup water; 1 pcs yellow onion sliced; 1 pcs carrot sliced; 1 pcs celery stalk sliced; 2 pcs bay leaf; 1 tsp whole black peppercorn; 0.5 tsp whole clove; 0.5 tsp juniper berry; 1 tsp salt; 2 tbsp olive oil; 1 pcs yellow onion chopped; 2 cup beef broth; 4 pcs gingerbread cookie crumbled; 1 tbsp brown sugar; 1 tbsp red wine vinegar

Sauerbraten is a classic German pot roast, traditionally marinated for several days to tenderize the meat and infuse it with a distinct tangy flavor. This recipe features a rich, sweet, and sour gravy thickened with gingerbread or gingersnaps.

An original recipe by Forkin

Total time: 5 days 3 hr
Serves: 6
Difficulty: Hard
Per serving: 763 kcal

Allergen information: may contain celery and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

meat

1.5 kgbeef round roast

marinade

2 cupred wine vinegar
2 cupwater
1 pcsyellow onion, sliced
1 pcscarrot, sliced
1 pcscelery stalk, sliced
2 pcsbay leaf
1 tspwhole black peppercorn
0.5 tspwhole clove
0.5 tspjuniper berry
1 tspsalt

cooking

2 tbspolive oil

sauce base

1 pcsyellow onion, chopped

sauce

2 cupbeef broth
4 pcsgingerbread cookie, crumbled
1 tbspbrown sugar
1 tbspred wine vinegar

Equipment

saucepan · large non-reactive container · strainer · dutch oven · cutting board · knife · whisk

The method

Step by step

1
Place the beef round roast in a large, non-reactive container or a heavy-duty zip-top bag.
Cook’s note: Ensure the container is large enough to submerge the meat completely.
2
In a saucepan, combine the red wine vinegar, water, sliced onion, carrot, celery, bay leaves, whole black peppercorns, whole cloves, juniper berries, and salt.
Cook’s note: Using whole spices helps avoid a gritty texture in the marinade.
3
Bring the marinade mixture to a boil, then reduce heat and simmer for 10 minutes to allow the flavors to meld.
About 10 min
4
Remove the marinade from heat and let it cool completely to room temperature.
About 45 min
Cook’s note: Do not pour hot marinade over the meat, as it can start to cook it.
5
Pour the cooled marinade over the beef, ensuring the meat is fully submerged. If not, add a little more water and vinegar in a 1:1 ratio until covered.
6
Cover the container and refrigerate for 3 to 5 days, turning the meat once daily to ensure even marination.
About 5 days
Cook’s note: The longer the marination, the more tender and flavorful the sauerbraten will be.
7
On cooking day, remove the beef from the marinade and pat it thoroughly dry with paper towels.
Cook’s note: Drying the meat is crucial for achieving a good sear.
8
Strain the marinade, reserving the liquid and discarding the solids.
9
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
About 2 min
10
Sear the beef on all sides until deeply browned, about 3-4 minutes per side.
About 15 min
Cook’s note: Achieving a good sear adds significant flavor to the final dish.
11
Remove the seared beef from the pot and set aside.
12
Add the chopped yellow onion to the pot and cook until softened and translucent, about 5-7 minutes.
About 7 min
Cook’s note: Scrape up any browned bits from the bottom of the pot while cooking the onion.
13
Return the seared beef to the pot.
14
Pour in the reserved marinade liquid and the beef broth.
15
Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and braise for 2.5 to 3 hours, or until the beef is fork-tender.
About 3 hr
Cook’s note: Check occasionally to ensure there is enough liquid; add more beef broth if needed.
16
Remove the cooked beef from the pot and transfer it to a cutting board. Tent loosely with foil and let rest for 15 minutes.
About 15 min
Cook’s note: Resting the meat allows the juices to redistribute, ensuring a more tender roast.
17
While the beef rests, prepare the gravy: Skim any excess fat from the braising liquid.
About 5 min
18
Stir in the crumbled gingerbread cookies, brown sugar, and additional red wine vinegar into the braising liquid.
Cook’s note: The gingerbread cookies will dissolve and thicken the sauce, adding a unique sweet and spicy flavor.
19
Simmer the gravy for 10-15 minutes, stirring occasionally, until it thickens to your desired consistency.
About 15 min
Cook’s note: Taste and adjust seasonings, adding more sugar or vinegar if needed to balance the sweet and sour notes.
20
Slice the sauerbraten against the grain into thick slices.
21
Serve the sliced sauerbraten with the rich gravy.
Cook’s note: Traditionally served with potato dumplings (Kartoffelklöße) or spaetzle and red cabbage.

Per serving

Nutrition

55%Score

Calories: 763.4kcal
Protein: 67.3g
Carbs: 16.2g
Fat: 43.4g
Fibre: 1.8g
Sugar: 8.5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover sauerbraten and gravy in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop over low heat, or in the microwave, adding a splash of broth if needed to loosen the gravy.