One of Germany’s national dishes, this authentic German 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 less or longer depending on roast and marinating time) 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!
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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 roast (tougher cuts like bottom round or rump roast are traditional but you can also use chuck 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 less or longer depending on roast and marinating time) 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.
Nutrition
Lea Ann says
I’ve been looking for a good recipe and this looks theost authentic. I was wondering if I could cook this in the pressure cooker? I could sear in there, pressure cook and then thicken the gravy in the same pot. I wonder if anyone has tried this and what time they use?
Gail says
I followed your directions & turned out perfect. My German husband was very happy….tasted like the one’s aunts used to make. Thank for this lovely recipe. With red cabbage & mashed potatoes it was a wonderful Sunday dinner.
Kimberly @ The Daring Gourmet says
Thank you, Gail, I’m so glad you both enjoyed it!
Sonia McLeod says
Very good recipe!! Started marinating on Tuesday for a Saturday dinner, out of this world! Very good, even my very German mom and dad gave it high marks…they loved it!
Kimberly @ The Daring Gourmet says
That’s fantastic, Sonia, thank you so much!
Charlie & Cheryl says
You nailed it Kimberly. We’re no strangers to Sauerbraten and this version is the best yet. The gravy was excellent, a great balance of the sweet & sour that is Sauerbraten. We used a Pinot Noir as our base. First time using the leeks, that’s a great addition. Red cabbage – a must – and potatoes rounded out the meal.
Sadly though after 3 meat shops we had to settle for a top sirloin, seems butchers aren’t fond of rump roasts here. Perhaps that explains the roast being dry, but we would agree with a few comments in that regard. We’ve had similar dry results using rump in the past though so we’re wondering if a more marbled cut – a chuck for instance – would result in a juicier roast without adding too much fat to the gravy. Have you ever made Sauerbraten with a chuck roast?
Kimberly @ The Daring Gourmet says
Awesome, thank you so much, Charlie and Cheryl! Rump roast and bottom round are the traditional cuts because they’re tough and the long marinating process tenderizes them. But yes, you can use chuck instead.
Mary Carey says
I made this with venison and it was to die for. I absolutely loved it. This is the first time I’ve cooked with red wine and red wine vinegar and I couldn’t be more pleased. DELICIOUS.
Kimberly @ The Daring Gourmet says
I’ll bet it was delicious indeed with venison, Mary! I’m so glad you enjoyed this, thanks so much for the feedback!
Jake says
Hello, thank you for the recipe. I’m so excited to try it.
Any recommendation for a specific Red Wine to use in the Marinade? Thanks again!
Kimberly @ The Daring Gourmet says
Hi Jake, some good options include cabernet sauvignon, pinot noir, and burgundy. Go with something middle-of-the-road, i.e. not the very cheapest wine but next to the cheapest. The subtle notes in an expensive wine are largely lost in cooking, especially a potent marinade like this one.
Kristine S says
This has excellent flavor! I tried it in the crockpot, which was excellent. Next time I will get my meat at the butcher and get a better cut, and get better juniper berries. What I bought had no taste.
My son happened to make sauerbraten the same day with venison, and he cooked it in the oven. We compared recipes and ours were very similar. I will be making this again. I wouldn’t change a thing. I also made the red cabbage-yum! Next time I will make the potato pancakes, too!
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Kristine, thank you!
Joanne says
How did you cook it in the crock pot- did you do low setting for 8 hours?
Deb says
I am currently making this and it smells wonderful after marinating for 5 days! If I want to ensure there is enough liquid for the gravy, should I add more wine? What do you suggest?
Kimberly @ The Daring Gourmet says
Hi Deb, yes you can add a little more wine and water. Happy cooking and I hope you enjoy the Sauerbraten!
Bill says
I wanted to make my German decent wife a German dish since I am the home chef. It turned out great sauce was thick and great tasting.. served it with red cabbage and potato pancakes. Loved it definitely will make it again A++
Kimberly @ The Daring Gourmet says
Thanks so much, Bill, I’m happy it was a hit and your dinner sounds fantastic!
Charlie Kennedy says
About to start this for an early Weihnachten dinner. Do you recommend trimming the fat off the roast at any point? Also — in order to simmer properly, what setting should the burner most likely be at? Med-low? Thanks, really looking forward to this, you rouladen came out absolutely amazing.
Kimberly @ The Daring Gourmet says
Fantastic, Charlie, I’m happy you enjoyed the Rouladen. I’ve never needed to trim any fat off but you can certainly do that if you like. Get the roast to a boil and then reduce it to low. Med-low is probably going to be a bit high. It needs to cook low and slow. Happy cooking!
Charles Kennedy says
awesome, thank you so much! doing it now
Steve Donnelly says
Hello, I am planning on making sauerbraten for Christmas, can I use a Brisket for this dish? I prefer the flavor of Brisket to rump or round beef?
Kimberly @ The Daring Gourmet says
Hi Steve, I haven’t tried it with brisket specifically but perhaps some of our readers have and can chime in.
Steve Donnelly says
Thank you Kimberly, I have changed my mind (for the 3rd time lol) and I am going to use beef short ribs. I know it’s not traditional, but I think it will be great, I will use your recipe, and just shorten the marinade time to 3 days.
Heather Kenney says
This recipe looks so fantastic! I am going to marinade my meat starting on Monday and will cook it for a party on Sat. Can this be done in a crock pot? It would really help with the timing of everything!
Thanks!
Kimberly @ The Daring Gourmet says
Hi Heather, it’s probably not the best candidate for the crock pot since much of the process needs to be done outside of the crockpot. But you could put everything in a crock pot once you reach the middle of Step 3 when it comes time to cook everything for 2 hours (that would probably be more like 3-4 hours on the LOW setting in a crock pot, you’d have to check periodically to see when it’s fork tender so it doesn’t overcook). And proceed with the instructions for making the gravy on the stovetop.
Anonymous says
This is excellent. Not too sweet. I might also increase the juniper and clove but great as is!
Jill says
This was a huge hit. I actually used my crockpot to marinate, seared in the dutch oven, but wound up deciding to just let it go all day in the crockpot on low for 10 hours. My meat was closer to 5 lbs.
It had a full 7 days marinading. I even had the juniper berries in there. Followed up serving with the rotkohl, greenbeans and bacon, creamy mashed potatoes, and some roasted butternut squash. And oh that gravy is just amazing.
This definitely will be done again next fall.
Kimberly @ The Daring Gourmet says
That’s so awesome, Jill, thank you!
Heidi says
Unfortunately this recipe did not work out for me. Being born and raised in Germany I had a very specific flavor profile in mind which was not met with this version of Sauerbraten. I am an experienced cook and followed the recipe exactly as written. Marinated the rump roast for seven days.The meat was tough after four hours of simmering (perhaps I got an old cow). Sauerbraten should be shy of fork tender.Something was missing which I can not identify. Sad ending of a Saturday night, the roast and gravy ended up in the garbage disposal. Glad to hear though that it worked out for so many people.
vicki says
You could have gotten fake meat? sounds pretty impossible to have tough meat after simmering that long. Doesnt sound right scientifically hmm
Ilona says
I was born and raised in germany. There is no such thing as a gingerbread cookie. Put in sauerbraten Thats. Some American. Clownery.to crumble cookies. In the sauerbraten. Also red wine vinegar. NOPE. Lol. Or optional. Wine or vinegar. Nope. …essig essence Diluted. Makes. The base for sauerbraten. And a heavy red wine and yes juniper berries and a bay leave. Sauerbraten is not possible without. ….
Kimberly @ The Daring Gourmet says
Sorry Ilona, you are simply wrong. In Sauerbraten Rotweinessig (red wine vinegar) in addition to red wine is standard. Also, different regions of Germany have their own versions of Sauerbraten and Rheinischer Sauerbraten includes either crumbled Lebkuchen, Printen, Honigkuchen or similar – all variations of gingerbread.
Ted says
Hello Kimberly, this past weekend we had a feast of Sauerbraten, Spätzle and Rotkohl. I followed your recipes exactly as written, no deviations (very unlike me), all I can say is phenomenal! My wife was skeptical when I told her what we were having for Sunday dinner, all she has been doing is raving about the meal. Your site is wonderful and you can be assured I will preparing many of your recipes and sharing your site with my friends, thank you so much!
Kimberly @ The Daring Gourmet says
Ted, that is so awesome!! Tackling homemade Sauerbraten, Spätzle and Rotkohl is no small task and your family is incredibly lucky. Well done and I’m so thrilled everything was a hit, thank you!
marita mczorn says
hi i going to make my sauerbraden today i marinadet on sunday last week i hope its long enough.sry my english is not so well even after 30 years here in usa ,thank you for bringing a little german back in my life ,i remember my father made it the same way back home .i led you know how it comes out .
Brianko says
I marinated mine for 14 days and assumed it wouldn’t take long to braise, but it was tough well into the third hour. After 3 hours and 45 minutes the masses demanded dinner. I was stunned how dry it still was. The sauce saved it-absolutely delicious, and we loved the recipe for rotkohl! I’m not dissuaded, I’ll make it again, perhaps in a slow cooker until it’s on the verge of falling apart, hangry masses be damned!
Corey says
I am on day 3 of marinating, what is the big difference between marinating it one week vs two?
Kimberly @ The Daring Gourmet says
Hi Corey, the purpose is two-fold: For tenderizing the meat and for flavor. It depends on how tough the cut of meat is that you’re using. If it’s a lean cut then you shouldn’t marinate it for that long. If it’s a tough cut then a long marinating process will benefit it. Two weeks isn’t imperative.
Corey says
Thanks,and how would you adjust the recipe to a slow cooker? Let’s say I’m taking it out after marinating, what would you do for a slow cooker? Do you just dump everything in and and the gingersnaps at the end? Wife doesn’t like raisins,so could I just add more sugar?