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
Joanne says
What cut of meat do you recommend if only able to marinate for 3 days? I’ll know next time I make this recipe to start it a week ahead of time! 😊
Christine says
I am planning a meal for 100 people this fall using this as a side dish. Should I just multiply the ingredients proportionately or do you have any mass serving size recommendations? I will be trying the recipe ( single batch) this weekend. Looking forward to trying this recipe!
Todd Davis says
Regarding the ginger snaps, I’ve seen it both ways in Germany but most often with. The Czech version does not use. I used to London broil from a proper butcher. Fairly tender to begin with. I pre-sliced it to reduce the marination time since I didn’t have to marinate it so long to tenderize the meet. The three-quarter inch slices got marinated on both sides greatly reducing the time required. The Lebanese do it that way and their dish they call Rossti. Pressure cookers are often used. You have to crank up the taste originally to have sufficient taste after cooking.
Judy Steiner says
I did add extra garlic, our family favorite. I also pureed the vegetables in the sauce, and it was the best natural thickener, and flavorful.
Kimberly @ The Daring Gourmet says
Thank you so much, Judy, I’m so glad it was a family hit!
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.