Sauerbraten
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.
For 6 servings
5 steps. 210 minutes total.
- 1
Step 1
- a.Prepare the Marinade (3-5 Days Ahead)
- b.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.
- c.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.
- d.Remove from heat and let the marinade cool completely to room temperature. This is crucial to avoid partially cooking the beef.
- e.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
Step 2
- a.Sear the Beef
- b.After marinating, remove the beef and pat it completely dry with paper towels; this is key for a good sear. Reserve the marinade.
- c.Strain the marinade through a fine-mesh sieve into a bowl, pressing on the solids to extract all the liquid. Discard the solids.
- d.In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat until it shimmers.
- e.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
Step 3
- a.Slow-Cook the Sauerbraten
- b.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.
- c.Return the seared beef to the pot. Pour in the strained marinade. The liquid should come about halfway up the sides of the roast.
- d.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
Step 4
- a.Finish the Gravy
- b.Carefully transfer the cooked roast to a cutting board. Tent it with aluminum foil to keep warm while you prepare the gravy.
- c.Bring the cooking liquid in the pot to a simmer over medium heat.
- d.Gradually whisk in the finely crushed gingersnaps. Continue to whisk constantly for 2-3 minutes as the gravy thickens.
- e.Stir in the raisins and brown sugar. Let the gravy simmer for another 5 minutes to allow the flavors to meld.
- f.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
Step 5
- a.Serve
- b.Slice the rested beef against the grain into thick slices.
- c.Arrange the slices on a platter and pour the hot gravy generously over the top.
- d.Serve immediately with traditional sides like potato dumplings (Kartoffelklöße), spaetzle, or red cabbage.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The marination time is critical. A minimum of 3 days is recommended, but 5 days will yield a more tender and flavorful roast.
- 2Use a non-reactive container for marinating. Glass, ceramic, or stainless steel are ideal. Avoid aluminum or cast iron, as the acidic marinade can react with the metal.
- 3Patting the beef completely dry before searing is essential for developing a deep brown crust, which adds immense flavor (the Maillard reaction).
- 4For a silky-smooth gravy, ensure your gingersnaps are crushed into a very fine powder. A food processor or spice grinder works best.
- 5Let the roast rest for at least 10-15 minutes before slicing. This allows the juices to redistribute, ensuring the meat is moist and tender.
- 6If your gravy is too thick, whisk in a little beef broth or water until it reaches your desired consistency. If too thin, add more crushed gingersnaps.
Adapt it for your goals.
Meat
While beef is traditional, you can also make Sauerbraten with venison or pork roast for a different flavor profile. Adjust cooking times accordingly.
Gravy ThickenerGravy Thickener
If you don't have gingersnaps, you can thicken the gravy with a cornstarch slurry (2 tbsp cornstarch mixed with 2 tbsp cold water) or a traditional flour-and-butter roux.
Flavor ProfileFlavor Profile
For a slightly different tang, substitute some of the red wine vinegar with apple cider vinegar. You can also add a piece of dark chocolate to the gravy for extra richness and depth.
Why this is on our healthy list.
Rich in Protein
Beef is an excellent source of high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Excellent Source of Iron
This dish provides a significant amount of heme iron from the beef, a form that is easily absorbed by the body. Iron is crucial for forming hemoglobin, which transports oxygen in the blood, thus preventing fatigue and anemia.
Provides B Vitamins
Beef is rich in B vitamins, particularly B12, niacin, and B6. These vitamins play a vital role in energy metabolism, nervous system function, and the formation of red blood cells.
Frequently asked questions
The best cuts are tough, lean cuts that benefit from long, slow cooking. Beef chuck roast, bottom round, or rump roast are all excellent choices as they become incredibly tender after marinating and braising.