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Yields:
8 - 10 serving(s)
Prep Time:
10 mins
Total Time:
3 days 6 hrs 10 mins
Cal/Serv:
598
Sauerbraten is a sweet and sour pot roast with origins that date back to the 9th century. Now famous for being the national dish of Germany, this “sour roast” usually consists of a large cut of beef, which is marinated for several days in a combination of red wine, vinegar, and spices. It’s then braised until tender, sliced, and served with a gravy made from the reduced braising liquid.
While it requires advance planning, sauerbraten is simple to prepare and requires very minimal effort. Our advice? Start marinating it mid-week so it’s ready to be cooked on the weekend. Then you can spend your Saturday or Sunday afternoon filling your house with the delicious smell of braised beef and serve up a fantastic dinner with minimal effort.
Read on for more information about this classic pot roast. Looking for more slow-cooked dinners? Check out these braised lamb shanks.
What’s in the marinade?
The marinade for sauerbraten is typically a combination of red wine and red wine vinegar, offset with a little water or beef broth. Spices vary depending on the particular recipe (and from which region of Germany that specific recipe originates), so we’ve chosen some of the most classic and common seasonings: juniper berries, whole cloves, bay leaves, and black peppercorns.
What cut of meat are we using?
The traditional cut of meat is beef bottom round or rump roast. If you can’t find either of these, feel free to substitute for top round or chuck roast.
How are we making the gravy?
Traditionally, the gravy that accompanies sauerbraten is made by straining the braising liquid and then reducing and thickening it with crushed Lebkuchen, or gingersnap cookies. Yes, you read that right. It might sound odd, but the gingersnaps add a delightful spicy sweetness that beautifully balances the richness of the beef, creating an absolutely irresistible gravy. We love Anna’s Ginger Thins for this recipe, but feel free to use whatever brand you like.
What to serve with sauerbraten?
Sauerbraten is traditionally served with potato pancakes (like latkes) or spaetzle, but feel free to serve it with any type of potato side dish. We like it with mashed potatoes, which mix deliciously with the gravy.
Made this? Let us know what you think in the comments below.
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Ingredients
Marinade
- 1
yellow onion, chopped
- 2 cups
red wine
- 1 1/2 cups
red wine vinegar
- 10
whole black peppercorns, cracked
- 8
juniper berries
- 8
whole cloves
- 2
dried bay leaves
- 1
(3- to 4-lb.) beef rump roast or bottom round roast
- 1 Tbsp.
kosher salt
Braise & Sauce
- 2 Tbsp.
vegetable oil
- 1
yellow onion, finely chopped
- 1/2 tsp.
kosher salt
- 3/4 cup
(50 g.) gingersnap cookie crumbs
Directions
Marinade
- Step 1In a large pot, combine onion, red wine, red wine vinegar, peppercorns, juniper berries, cloves, bay leaves, and 1 cup water. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer, stirring occasionally, until slightly reduced, about 10 minutes. Let cool to room temperature.
- Step 2Place beef in a large, non-reactive container; season all over with salt. Pour marinade over. Cover and refrigerate 3 days, turning beef twice a day if not completely covered by marinade.
Braise & Sauce
- Step 1Preheat oven to 250°. Remove beef from marinade and pat dry. Strain marinade and reserve.
- Step 2 In a large Dutch oven over medium-high heat, heat oil. Add beef and cook, turning occasionally, until browned on all sides, 10 to 15 minutes. Transfer to a plate.
- Step 3Reduce heat to medium. Add onions and salt and cook, stirring often, until softened and translucent, 4 to 5 minutes. Add reserved marinade, stirring to scrape up browned bits from bottom of pot. Return beef and any accumulated juices to pot and bring to a boil.
- Step 4Cover pot with foil. Transfer to oven and bake until meat shreds from the outside and a paring knife is easily inserted into the center, 4 1/2 to 5 hours.
- Step 5Transfer meat to a cutting board and tent with foil. Let sit at least 30 minutes.
- Step 6Meanwhile, strain sauce and return to pot. Bring to a boil over high heat; whisk in gingersnap crumbs. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, 10 to 15 minutes more.
- Step 7Slice meat against the grain into 1/4"-thick slices and transfer to a platter. Serve with sauce alongside.
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