Authentic German Sauerbraten
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One of Germany’s national dishes, this authentic German Sauerbraten features beef roast that is marinated, cooked until fork tender, and served with a wonderfully rich and flavorful sweet-tangy gravy! Serve it with homemade Rotkohl and potatoes, Semmelknödel, Kartoffelklöße or Spätzle, and whether you’re serving it for a special occasion, casual family gathering, or as part of your Oktoberfest dinner, you’re all set for a memorable feast!
Growing up in southern Germany until moving to the U.S. in my mid-20’s, Sauerbraten was a dish I always looked forward to. Both my Mutti and my Oma would make it served with Rotkohl, Knödle or potatoes, sometimes Spätzle, and it was a memorable feast every time. It was also a dish we frequently ordered at restaurants. Wherever we went it was made a little differently with each region having its own variations, but it was always delicious.
What is Sauerbraten?
Sauerbraten is a traditional German beef roast that is marinated, browned, and slow-cooked. It is usually marinated in a mixture of vinegar, wine, spices and herbs over the course of several days which tenderizes the meat and infuses it with its characteristic tangy flavor (hence the name sauerbraten, the German word for “sour roast”).
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.
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!
Where Did it 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.
What to Serve with Sauerbraten
There are several traditional sides you can choose from. Besides potatoes, two of the most traditional and popular options are Semmelknödel and Kartoffelklöße. Another delicious option is Spätzle. Some parts of Germany even serve Sauerbraten with Kartoffelpuffer. And you most definitely need to serve Sauerbraten with German Rotkohl – it’s tradition and it’s a must!
For some refreshing salad options to serve with your Sauerbraten, try our German Potato Salad, Creamy German Cucumber Salad, German Tomato Salad, Bohnensalat!
Storage and Reheating
Sauebraten can be made in advance and reheated. I like to pre-slice the meat and store it in some of its gravy to preserve moisture, and then reheat it along with the remaining gravy to serve at the table. It will keep in the fridge for 3-4 days and can be gently reheated in the microwave in a covered container, on the stovetop, in a crockpot, or in the oven.
Sauerbraten Recipe
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 2-4 hours or until the meat is very tender. Cooking time will vary depending on the type of roast and how long the roast marinated. It takes a while for the tough connective tissues in the meat to get up to temperature to start breaking down, so if the beef isn’t tender continue cooking it.
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.
Serve the Sauerbraten with your choice of sides, such as Spätzle, German potato dumplings, and a mixed salad. See serving suggestions above for ideas.
Enjoy!
For more delicious German recipes be sure to try my:
- Schnitzel
- Jägerschnitzel
- Königsberger Klopse
- Senfbraten
- Maultaschen
- German Potato Soup
- Frikadellen
- Currywurst
- Käsespätzle
- Swabian Potato Salad
- Creamy German Cucumber Salad
- German Sauerkraut Soup
- German Bread (Vollkornbrot)
Authentic German Sauerbraten
Equipment
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 dry red wine (e.g., cabernet sauvignon, merlot, pinot noir)
- 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 non-reactive stock pot or enameled 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 2-4 hours or until the meat is very tender. Cooking time will vary depending on the type of roast and how long the roast marinated. (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 Rotkohl and boiled potatoes, Spätzle, Semmelknödel or Kartoffelklöße . A few parts of Germany even serve it with Kartoffelpuffer.
Nutrition
Originally published October 2, 2018
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
