One of Germany’s national dishes, this authentic Sauerbraten is marinated, cooked until tender, and served with a wonderfully rich and flavorful sweet-tangy gravy! Serve it with homemade Rotkohl and potatoes, Knödel or Spätzle and you’re all set for a memorable feast!
Growing up in southern Germany until my mid-20’s, Sauerbraten was a dish I always looked forward to. Both my German mother and my Oma would make it served with Rotkohl, Knödle and potatoes, sometimes Spätzle, and it was a memorable feast every time. It was also a dish we loved to order at restaurants. Wherever we went it was made a little differently, but always delicious.
Sauerbraten recipes vary by region, each adding their own touches. Some regions use just vinegar, some just wine and others use a combination of both, which is the most common. There is always the addition of a sweet ingredient to balance the acidity and sourness of the sauce and some regions do this by adding ginger snap cookies, raisins, sugar, honey or sugar beet syrup (or often a combination of them) to achieve that balance. The addition of ginger snaps also serves to thicken the gravy.
Where Did Sauerbraten Originate?
The origin of Sauerbraten has been ascribed to Julius Caesar who is documented as having sent beef marinated in wine all the way from Rome to the new Roman colony of Cologne. Saint Albert the Great of Cologne was later credited with having popularized the recipe in the 13th century. Originally the dish was most commonly made with horse and there are a few restaurants that still serve it, but today it’s primarily made with beef. Sometimes it’s also made with venison or lamb.
This quintessential German dish is found on the menus of many German restaurants both in and outside of Germany. It has been one of Germany’s most popular dishes for generations and as such has become one of its official national dishes.
Beautiful Berchtesgaden in Bavaria, a favorite family vacation spot while growing up in the Swabia region of Southern Germany.
Sauerbraten is a dish that definitely requires some advance planning as the roast has to marinate for about a week before it’s ready to cook. Don’t cut corners by shortening the marinating time. Let the meat marinate fully and then reap the rewards for your patience!
Ready to make some Sauerbraten?
Let’s get started!
Place all of the veggies and herbs in a heavy stock pot or Dutch oven along with the garlic, juniper berries, whole cloves, bay leaves, salt, sugar and peppercorns. Add the red wine, red wine vinegar and water.
Bring the mixture to a boil, reduce the heat, cover and simmer for 10 minutes. Turn off the heat and let the mixture cool down completely. Nestle the roast in the vegetable marinade and place the lid on the pot.
Let it marinate in the fridge for at least 4 days, preferably 7. (Traditionally, the marinating time is as long as 2 weeks!) Unless the meat is completely submerged under the liquid, turn the roast over once every day.
Remove the roast and strain the liquid from the vegetables. Reserve the vegetables.
Pat the roast dry with paper towels.
Rinse the pot out and heat a tablespoon or two of oil in it over high heat. Generously brown the roast on all sides.
Remove the roast and set aside. If using bacon, fry the bacon until done.
Leave about 2 tablespoons of the oil/fat in the pot. Place the strained vegetables in the pot (along with the bacon if using) and cook for 5-7 minutes. Stir in the flour, cooking the mixture for a minute or two to eliminate the flour flavor. Add the liquid that you strained from the vegetable marinade, bring it to a boil, stirring constantly to prevent lumps.
Add the raisins, honey and crushed ginger snaps. Return the roast to the pot.
Bring to a boil, reduce the heat to low, cover and simmer for about 2 hours (may need longer) or until the meat is very tender.
Important Note: The longer you let the roast marinate the faster it will cook because the meat will be more tender from the start. So check on your roast periodically for doneness.
When the roast is done, remove and transfer it to a plate and let it rest for 5 minutes before slicing. In the meantime, strain the gravy.
Strain the gravy and return it to the pot.
Taste and more sugar, salt and pepper as desired. If you want your gravy thicker, make a cornstarch slurry to thicken the gravy.
Note: The balance of sour to sweet is a matter of personal taste – adjust the flavor according to your preference. If the flavor is too strong for you, you can also dilute it with a little water or broth.
Let the roast rest for 5 minutes after removing it from the pot. Then slice the roast.
Spoon the hot gravy over the sliced Sauerbraten and serve immediately.
Serving suggestions:
There are several traditional sides you can choose from. Besides potatoes, two of the most traditional and popular options are Semmelknödel and Kartoffelklöße.
Grab the recipe for homemade Semmelknödel (German Bread Dumplings)!
Another popular option is Homemade Spätzle.
Some parts of Germany even serve Sauerbraten with these Homemade Kartoffelpuffer.
And you most definitely need to serve Sauerbraten with Homemade German Rotkohl – it’s tradition and it’s a must!
Pin Me!
Authentic German Sauerbraten
Ingredients
- 2 large yellow onions, chopped
- 2 large carrots, diced
- 1 large leek, chopped, thoroughly washed and drained to remove any dirt
- 3 cloves garlic, minced
- 2 large sprigs thyme
- 2 small sprigs rosemary
- 2 bay leaves
- 8 juniper berries, cracked
- 6 whole cloves
- 10 whole black peppercorns, cracked
- 2 1/2 teaspoons salt
- 1 teaspoon sugar
- 2 1/2 cups red wine
- 1 cup red wine vinegar
- 1 1/2 cups water
- 4 pounds beef rump roast
- 4 slices bacon, finely diced (optional) , some variations include but most do not
- 4 tablespoons all-purpose flour
- 1/4 cup raisins
- 3 ounces ginger snap cookies, crumbled
- 1 tablespoon honey
Instructions
- Prepare the Marinade: Place all of the veggies and herbs in a heavy stock pot or Dutch oven along with the garlic, juniper berries, whole cloves, bay leaves, salt, sugar and peppercorns. Add the red wine, red wine vinegar and water.Bring the mixture to a boil, reduce the heat, cover and simmer for 10 minutes. Turn off the heat and let the mixture cool down completely.
- Marinate the Meat: Nestle the roast in the vegetable marinade and place the lid on the pot.Let it marinate in the fridge for at least 4 days, preferably 7. (Traditionally, the marinating time is as long as 2 weeks!) Unless the meat is completely submerged under the liquid, turn the roast over once every day.Remove the roast, pat it dry with paper towels, and strain the liquid from the vegetables. Reserve the liquid and the vegetables.
- Cook the Roast: Rinse the pot out and heat a tablespoon or two of oil in it over high heat. Generously brown the roast on all sides. Remove the roast and set aside. If using bacon, cook the bacon until done.
Leave about 2 tablespoons of oil/fat in the pot. Place the strained vegetables in the pot (with the bacon if using) and cook for 5-7 minutes. Stir in the flour, cooking the mixture for a minute or two to eliminate the flour flavor. Add the liquid that you strained from the vegetable marinade, bring it to a boil, stirring constantly to prevent lumps.Add the raisins, honey and crushed ginger snaps. Return the roast to the pot.Bring to a boil, reduce the heat to low, cover and simmer for about 2 hours (may need longer) or until the meat is very tender.(Important Note: The longer you let the roast marinate the faster it will cook because the meat will be more tender from the start. So check on your roast periodically for doneness.)When the roast is done, remove and transfer it to a plate, tent it to keep warm, and let it rest for 5 minutes before slicing. - Prepare the Gravy: While the roast is resting, strain the gravy and return the gravy to the pot. Taste and more sugar, salt and pepper as desired. If you want your gravy thicker, make a cornstarch slurry to thicken the gravy. (Note: The balance of sour to sweet is a matter of personal taste - adjust the flavor according to your preference. If the flavor is too strong for you, you can dilute it with a little water or broth.)Spoon the gravy over the sliced Sauerbraten and serve immediately.
- Serve with Homemade German Rotkohl and boiled potatoes, Homemade German Spätzle, Semmelknödel or Kartoffelklöße . A few parts of Germany even serve it with Homemade Kartoffelpuffer.
![\"Quantcast\"/](\"//pixel.quantserve.com/pixel/p-90d7ePzUDYpLK.gif\")
Debra says
The best sauerbraten I have EVER made or EVER eaten, thanks!
Kimberly @ The Daring Gourmet says
That’s fantastic, Debra, I’m so happy to hear it, thank you!
Jen F says
I made this tonight to absolute raves. It was soooo good!
I only did two things differently, I did a 7 day marinade (easier to prep one weekend and cook the next) and I did the final cooking in the oven instead of the stovetop. Thanks for such a great recipe. And I made the Rotkohl too..wow was that amazing.
Kimberly @ The Daring Gourmet says
That’s fantastic, Jen, I’m so happy to hear that, thank you!
albert burkhart says
I was fortunate to be stationed in Germany many years ago. Authentic German cooking became and remains a favorite and I look forward to cooking this recipe. Thank you for this site.
Al
Kimberly @ The Daring Gourmet says
Thank you, Albert, and I hope you enjoy this and any other recipe you try on our site!
Sophie says
I am making this for the first time for company tomorrow. I am confused about the amount of ginger snaps to use. 3 oz weight or 3 oz crushed in a measuring cup? Thanks for your prompt reply.
Kimberly @ The Daring Gourmet says
Hi Sophie, it’s 3 ounces in weight.
Carol Baran says
Can I cut the meat one day and heat it up the next without the meat falling apart? How should I heat it up? In the oven or on the stovetop? I want to make it for a Bunco party to serve 12. Thank you.
Kimberly @ The Daring Gourmet says
Hi Carol, it depends on how tender the finished meat is and how much it’s moved around after it’s cut. If it’s cut, the slices are laid in place and left there and then reheated, it should be fine. You could also cover and microwave the meat and then pour the hot gravy over.
Lisa Sweet says
I’ve been playing with my daughter’s Instant Pot. The thought of sauerbraten intrigued me, so I searched for recipes. After looking at dozens of recipes that I wasn’t crazy about for one reason or another, I searched for old-school recipes and came upon yours, which looks like the winner. Do you have any idea of how to cook your recipe in a pressure cooker?
Kimberly @ The Daring Gourmet says
Hi Lisa, I haven’t made this in a pressure cooker and don’t have much experience using one, but you would follow the same instructions for marinating the meat then cook it in the IP (probably the standard setting for roast) and then follow the instructions for thickening the gravy.
Winks says
I am living in Germany and would love to have this recipe, in German! I do not have a clue what juniper berries and ginger snaps are in German
Kimberly @ The Daring Gourmet says
Hi Winks, juniper berries are “Wacholderbeeren” and for the ginger snaps you can use Honigkuchen or Lebkuchen or similar.
Kerrie Henton says
Hi, I have just come back from a lovely German holiday and I am hoping to recreate a some of this experience in a meal. I really want to try your recipe but I am confused by the ginger snap cookies. I am in the UK so I just wanted to know if you are talking about a plain ginger biscuit (cookie) or the rolled ginger snaps that you would fill with cream ordinarily. Any advice would be great.
Thank you
Kimberly @ The Daring Gourmet says
Hi Kerrie, yes it’s just the plain ginger biscuits. Happy cooking!
Anonymous says
Thank you for your reply, that makes perfect sense. Well I have started the marinade and it smells lovely, so far so good!
Kimberly @ The Daring Gourmet says
Wonderful! We’d love to hear what you think of it when you’ve tried it. Enjoy the rest of your weekend!
Roger says
Kimberly, I have had a 5.5 pound piece of beef rump marinating for the past 7 days. Tomorrow is the day it gets cooked! I’ll let you know how it turns out.
Roger says
The sauerbraten was phenomenal after 8 days marinating. It was done to perfection after only 2 hours in a 325 degree oven, Served it with Rotkohl and spatzle. Brought me back to my childhood.
Kimberly @ The Daring Gourmet says
That is fantastic, Roger, I’m super happy to hear that and really appreciate you coming back to let us know how it turned out – thank you!
Riely Woodrum says
Hello,
When I was making this, it got very very thick while braising it. It started to stick to the pan a lot and there was no liquid. None to strain after braising at least…I added water to it to help it, but I must have done something wrong? I added all the liquids when I marinated it. I did marinate for 2 weeks however. Would that have something to do with it?
Thank you,
Riely
Erica says
Can this be cooked in a crockpot?
Margaret says
Hi. This recipe looks amazing. I am about to cook it for the first time. My question is, do you discard the vegetables after making the gravy? Or do you serve the vegetables along with the meat? I have never cooked this dish, or even eaten it, before now, so I don’t know what to expect.
Kimberly @ The Daring Gourmet says
Thanks, Margaret. No, the vegetables are not traditionally served with the meal. They’re delicious though and it would be a shame to discard them so you can eat them another time or add them to to something like a stew.
Anonymous says
Kimberly, thanks for your response. We had the sauerbraten today — birthday party for our son-in-law. It was delicious.
donna maurer says
You can marinade meat for a week or two without it spoiling? I am also a bit confused I marinated the meat then I put oil in a fry pan covered the meat with flour and cooked the outside. I then put it on stove top in a dutch oven it is cooking now. Am I supposed to use the oil from the fry pan with the marinade in the dutch oven or no? When it is done I guess I take all the marinade and stir with flour salt pepper etc to my tasting and use all the marinade to make the gravy???? First timer here.
Tania Murphy says
Hmmm I’ve just made this for the first time and added more sugar at the end, about 2 to 3.5 tsp I think, I don’t know how it’s meant to taste, I guess sour. Now I’m going to freeze it till Christmas so I hope all goes well with the defrosting. The meat is very tender but will be freezing it whole in the gravy. Wish me luck. Will be served with spatzle, sauerkraut and red cabbage ….yum.
If anyone has any hints on freezing please let me know as will be doing it in the morning.