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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!ย  Serve it with homemade Rotkohl and potatoes, Semmelknรถdel, KartoffelklรถรŸe or Spรคtzle, 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!

sauerbraten recipe German traditional authentic sour roast beef ginger snaps gingerbread

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.ย  Both my Mutti and my Oma would make it served with Rotkohl, Knรถdle or potatoes, sometimes Spรคtzle, and it was a memorable feast every time.ย  It was also a dish we frequently ordered at restaurants.ย  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!

sauerbraten recipe German traditional authentic sour roast beef ginger snaps gingerbread

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.

berchtesgaden germany
Beautiful Berchtesgaden in Bavaria, near where my Mutti is from, and one of our favorite family vacation spots.

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 Semmelknรถdel and KartoffelklรถรŸe. Another delicious option is Spรคtzle.  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 German traditional authentic sour roast beef ginger snaps gingerbread

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.

preparing marinade

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.

sauerbraten recipe authentic german pickled beef roast

Remove the roast and strain the liquid from the vegetables.  Reserve the vegetables.

Pat the roast dry with paper towels.

straining the marinade

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.

browning the roast

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.

making the gravy

Add the raisins, honey and crushed ginger snaps.  Return the roast to the pot.

sauerbraten recipe authentic german pickled beef roast

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.

sauerbraten recipe authentic german pickled beef roast

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.

straining the gravy

Let the roast rest for 5 minutes after removing it from the pot.  Then slice the roast.

sauerbraten recipe authentic german pickled beef roast

Spoon the hot gravy over the sliced Sauerbraten and serve immediately.

sauerbraten recipe authentic german pickled beef roast

Serve the Sauerbraten with your choice of sides, such as Spรคtzle, German potato dumplings, and a mixed salad. See serving suggestions above for ideas.

Enjoy!

sauerbraten recipe German traditional authentic sour roast beef ginger snaps gingerbread

For more delicious German recipes be sure to try my:

sauerbraten recipe German traditional authentic sour roast beef ginger snaps gingerbread

Authentic German Sauerbraten

One of Germany's national dishes, Sauerbraten is a tender beef roast that has marinated for several days prior to cooking and is served with a deeply flavorful sweet-tangy gravy.ย ย 
4.97 from 210 votes
Prep Time 30 minutes
Cook Time 2 hours
Marinating Time 4 days
Total Time 4 days 2 hours 30 minutes
Course Main Course
Cuisine German
Servings 6 servings
Calories 503 kcal

Ingredients
 
 

Instructions
 

  • Prepare the Marinade:ย  Place all of the veggies and herbs in a heavy non-reactive stock pot or enameled Dutch ovenย along with the garlic, juniper berries, whole cloves, bay leaves, salt, sugar and peppercorns.ย  Add the red wine, red wine vinegar and water.
    Bring the mixture to a boil, reduce the heat, cover and simmer for 10 minutes.ย  Turn off the heat and let the mixture cool down completely.ย 
  • 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:ย  Rinse the pot out and heat a tablespoon or two of oil in it over high heat. Generously brown the roast on all sides.ย ย Remove the roast and set aside.ย  If using bacon, cook the bacon until done.ย ย 
    Leave about 2 tablespoons of oil/fat in the pot.ย  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.ย  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.ย  Cooking time will vary depending on the type of roast and how long the roast marinated.ย ย 
    (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.ย 
  • 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 Rotkohlย and boiled potatoes, Spรคtzle, Semmelknรถdelย or KartoffelklรถรŸe .ย  A few parts of Germany even serve it withย Kartoffelpuffer.

Nutrition

Calories: 503kcalCarbohydrates: 22gProtein: 72gFat: 16gSaturated Fat: 6gCholesterol: 187mgSodium: 986mgPotassium: 1424mgFiber: 2gSugar: 9gVitamin A: 3644IUVitamin C: 7mgCalcium: 109mgIron: 9mg
Keyword Sauerbraten
Tried this recipe?Let us know how it was!

Originally published October 2, 2018

kimberly killebrew the daring gourmet

Hi, Iโ€™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!

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Recipe Rating




4.97 from 210 votes (108 ratings without comment)

355 Comments

  1. Having lived in Germany for a number of years and loved it, we thought we’d do something different for Thanksgiving this year and made sauerbraten along with your spatzle and rotkohl. You have never seen more satisfied looks around the table, everyone LOVED it. Thank you for all the recipes and for bringing back the wonderful memories.

  2. Just came across your recipe. Sounds delicious. I do like the historical or family background you provide. I’ll be following your recipes from now on. Have a happy Thanksgiving. ๐Ÿ˜Š

  3. This recipe is perfection. The only thing I was missing was the juniper berries but I made everything else as written and let it marinate for 5 days. Exuberant praises from all around the table from friends who were once stationed with me in Germany.

  4. We had this at a German restaurant a couple of years back and my husband loved it so much. I decided to make it at home. It was definitely a labor of love, but it was worth it! It was so amazing I could not be happier.

  5. This was the most amazing dinner Iโ€™ve made in a long time! We made it for my dadโ€™s 80th birthday and it was a big hit. Marinated for 6 days and it was perfect. I couldnโ€™t find juniper berries and forgot to add the raisins, but I donโ€™t think anyone noticed, it was seriously so delicious. We will be making again!
    Also- we strained the veggies from the liquid before making the gravy, we took out the bay leaves and sticks and then sautรฉed them in a pan with bacon fat and served them on the side. It was all delicious! Thank you so much for this recipe.

  6. Do you have a recommendation of the temp of the meat when it is done? Using a instant read thermometer, when will the meat be done?

  7. I’m trying to find a recipe for bread dumplings. I don’t know if they are german but they look like a piece of bread you put gravy on. I tried the ones you have put not kind I want Do you know of any recipe like that?

    1. Hi Dorothy, there is a variation of German bread dumplings called Serviettenknรถdel or a ServiettenkloรŸ that are made the same way as the bread dumplings but instead of shaping them into balls, the mixture is formed into a log, it is wrapped in a clean dish cloth, the ends secured shut, and it is lowered in the very lightly simmering water. When it’s finished cooking it is sliced into rounds like you would slice a loaf of bread. Is that maybe what you have in mind?

  8. I’m cooking the sauerbraten for Christmas. The problem is I don’t have a pan big enough as I need 4 roasts. Is there a way to do in a crock pot or in oven. Figured I could put in tin pans in oven at 350 till tender or in 3 crockpots till tneder. Which would u recommend and have you tryed either?

    1. Hi Dorothy, the slow cooker would be perfect for making this in bulk and I’ve had several readers report great success using that method. Set the slow cookers to LOW and cook for 7-8 hours or until fork tender.

  9. Do you know if thereโ€™s a substitute that would work well for the wine? Would beef broth or grape or apple juice work?

  10. Way, way tooooooo long. Just cut to the recipe, no need for all the other boring stuff, but at least itโ€™ll keep all the pop-up advertisers happy as you drag through it. ๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚

    1. Hi John, the ads are what pay my bills and make it possible for me to be able to provide my recipes to you for free. Alternatively I could add a paywall for you to access them, which a number of sites do. But FREE is a pretty darn nice thing, wouldn’t you agree? Not to mention I provide a very convenient “Jump to Recipe” button at the very top of every post so that you CAN cut straight to the recipe and forego the boring stuff. Really not a bad deal, eh?

  11. This looks amazing. Can the ginger snaps and juniper be substituted? I cook for a gluten free family and juniper isnโ€™t available for purchase in my area.

    1. Hi Terra, instead of the ginger snaps you can just add a little bit of ground ginger and a very small pinch of cloves and cinnamon along with a little extra honey. Since the ginger snaps also serve as a thickener, you’ll need to add some extra thickening (e.g., cornstarch). There’s no substitute for juniper berries but you can simply omit those.

  12. Doubled recipe and made this for 16 guests. Fantastic flavor. First time making it and it was a hit. I used beef broth in place of water, baby carrots (1# instead of large), sweet onion instead of yellow, 2 cups of ginger snaps and chuck roast as that was on sale. I also cooked on low in a crock pot for 7 hours (turning mid day) as I had 2 crock pots and I did use the bacon and bacon grease to brown. Paired with spaetzle I found at Aldi’s. Delish! Crowd pleaser for sure.