A classic German pot roast, this Sauerbraten features tender beef marinated for days in a tangy vinegar-wine mixture, then slow-cooked to perfection. The rich, sweet-and-sour gravy, thickened with crushed gingersnaps, is what makes this dish truly unforgettable.
Prep30 min
Cook210 min
Soak4320 min
Servings6
Serving size: 1 serving
1167cal
57gprotein
87gcarbs
Ingredients
1.6 kg Beef Chuck Roast (Boneless. Rump roast or bottom round also work well.)
A vibrant and flavorful side dish of tender braised red cabbage, perfectly balanced with sweet apples and tangy vinegar. This German-American classic, known as Rotkohl, is the perfect accompaniment to roasted meats, sausages, and holiday feasts.
Soft, pillowy potato dumplings made from fluffy riced potatoes, a classic German-American comfort food. Known as Kartoffelklöße, they are the perfect side dish to soak up rich gravies from roasts and stews, and are surprisingly simple to master at home.
About Sauerbraten, Sweet and Sour Red Cabbage and Potato Dumplings
Melt-in-mouth sauerbraten with aromatic red cabbage & potato dumplings - pure homestyle bliss!
This german_american dish is perfect for dinner. With 2413.21 calories and 90.43g of protein per serving, it's a nutritious choice for your meal plan.
73gfat
1 tsp
Black Peppercorns
1 tsp Mustard Seeds
2.5 tsp Salt (Divided use)
3 tbsp Vegetable Oil
85 g Gingersnaps (Finely crushed (about 3/4 cup))
75 g Raisins (Golden or regular)
2 tbsp Brown Sugar (Packed)
0.5 tsp Black Pepper (Freshly ground, for the gravy)
Instructions
1
Prepare the Marinade (3-5 Days Ahead)
In a large non-reactive pot or bowl (glass, ceramic, or stainless steel), combine the red wine vinegar, water, sliced onion, carrot, celery, bay leaves, cloves, juniper berries, peppercorns, mustard seeds, and 1.5 tsp of salt.
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat and let it simmer for 10 minutes to infuse the flavors.
Remove from heat and let the marinade cool completely to room temperature. This is crucial to avoid partially cooking the beef.
Place the beef roast in the cooled marinade, ensuring it is fully submerged. Cover the container tightly and refrigerate for 3 to 5 days. Turn the meat once every day to ensure even marination.
2
Sear the Beef
After marinating, remove the beef and pat it completely dry with paper towels; this is key for a good sear. Reserve the marinade.
Strain the marinade through a fine-mesh sieve into a bowl, pressing on the solids to extract all the liquid. Discard the solids.
In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat until it shimmers.
Carefully place the beef in the hot oil. Sear for 4-5 minutes per side, until a deep, brown crust forms all over. Do not overcrowd the pot. Remove the seared beef and set it aside on a plate.
3
Slow-Cook the Sauerbraten
Reduce the heat to medium. Add the finely chopped onion to the same pot and sauté for 5-7 minutes, until softened and translucent, scraping up any browned bits from the bottom of the pot.
Return the seared beef to the pot. Pour in the strained marinade. The liquid should come about halfway up the sides of the roast.
Bring the liquid to a gentle simmer, then reduce the heat to low. Cover the pot and cook for 3 to 3.5 hours, or until the beef is exceptionally tender and can be easily pierced with a fork.
4
Finish the Gravy
Carefully transfer the cooked roast to a cutting board. Tent it with aluminum foil to keep warm while you prepare the gravy.
Bring the cooking liquid in the pot to a simmer over medium heat.
Gradually whisk in the finely crushed gingersnaps. Continue to whisk constantly for 2-3 minutes as the gravy thickens.
Stir in the raisins and brown sugar. Let the gravy simmer for another 5 minutes to allow the flavors to meld.
Taste the gravy and season with the remaining 1 tsp of salt and 0.5 tsp of freshly ground black pepper, or adjust to your preference.
5
Serve
Slice the rested beef against the grain into thick slices.
Arrange the slices on a platter and pour the hot gravy generously over the top.
Serve immediately with traditional sides like potato dumplings (Kartoffelklöße), spaetzle, or red cabbage.
157cal
2gprotein
27gcarbs
5gfat
Ingredients
1 medium head Red Cabbage (About 2 lbs (900g), cored and thinly sliced)
2 tbsp Vegetable Oil (Or butter for a richer flavor)
1 medium Onion (Finely chopped)
1 large Granny Smith Apple (Peeled, cored, and grated)
0.5 cup Apple Cider Vinegar
0.25 cup Brown Sugar (Packed)
0.5 cup Water
1 leaf Bay Leaf
0.25 tsp Ground Cloves
1 tsp Salt (Or to taste)
0.5 tsp Black Pepper (Freshly ground)
Instructions
1
Prepare the vegetables. Using a sharp knife or a mandoline, thinly slice the red cabbage, discarding the tough core. Finely chop the onion. Peel, core, and grate the apple.
2
In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.
3
Add the sliced cabbage to the pot in batches, stirring after each addition to help it wilt slightly. Once all the cabbage is in, add the grated apple, brown sugar, water, bay leaf, ground cloves, salt, and pepper. Stir everything together until well combined.
4
Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot tightly, and let it braise for 50 minutes, stirring occasionally to prevent sticking.
5
After 50 minutes, stir in the apple cider vinegar. Continue to cook, covered, for another 15-20 minutes, or until the cabbage is very tender and the flavors have melded.
6
Remove the pot from the heat and discard the bay leaf. Taste and adjust the seasoning as needed—you may want more salt for savoriness, sugar for sweetness, or vinegar for tang. Serve warm.
2 tbsp potato starch (Helps create a lighter texture)
2 pcs large eggs (Lightly beaten)
1 tsp salt (For the dough)
0.25 tsp ground nutmeg (Freshly grated is best)
12 pcs bread croutons (Optional, for the center)
3 tbsp unsalted butter (For serving)
2 tbsp fresh parsley (Chopped, for garnish)
Instructions
1
Cook the Potatoes
Scrub the potatoes but leave them unpeeled. Place them in a large pot and cover with cold water by at least an inch.
Bring to a boil and cook for 20-25 minutes, or until tender and easily pierced with a fork.
Drain the potatoes thoroughly and let them sit for a minute to steam dry.
2
Prepare the Potato Base
While the potatoes are still hot, carefully peel off the skins. The skins should come off easily.
Pass the hot potatoes through a potato ricer onto a large baking sheet. If you don't have a ricer, mash them until completely smooth with no lumps.
Spread the riced potatoes in a thin layer on the baking sheet to cool and allow steam to escape for about 15-20 minutes. This drying step is crucial for light, non-gummy dumplings.
3
Form the Dumpling Dough
Transfer the cooled, dry potatoes to a large mixing bowl.
Sprinkle the all-purpose flour, potato starch, 1 tsp of salt, and ground nutmeg over the potatoes.
Add the lightly beaten eggs. Use your hands or a fork to gently combine the ingredients until a soft, pliable dough forms. Do not overmix, as this will make the dumplings tough.
4
Shape the Dumplings
Lightly flour your hands and a clean work surface.
Divide the dough into 12 equal portions. Gently roll each portion into a smooth ball, about 2 inches in diameter.
If using croutons, press one into the center of each ball and pinch the dough to seal it completely. The crouton helps the center cook evenly.
5
Cook the Dumplings
Bring a large pot of water to a boil, then reduce the heat to a gentle simmer. Add the 2 tsp of salt for the boiling water.
Carefully lower the dumplings into the simmering water using a slotted spoon. Do not overcrowd the pot; cook in two batches if necessary.
Simmer for 15-20 minutes. The dumplings will float to the surface when they are nearly done. Allow them to cook for another 2-3 minutes after they float to ensure the center is cooked through.
Remove the cooked dumplings with a slotted spoon and let them drain briefly.
6
Garnish and Serve
While the dumplings are cooking, melt the butter in a small saucepan until it's just starting to brown.
Arrange the hot dumplings on a serving platter.
Drizzle with the melted butter and sprinkle generously with freshly chopped parsley.
Serve immediately with your favorite roast or stew.
