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!Ā Serve it with homemade Rotkohl and potatoes, Knƶdel or SpƤtzle 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.Ā Both my German mother and my Oma would make it served with Rotkohl, Knƶdle and potatoes, sometimes SpƤtzle, and it was a memorable feast every time.Ā It was also a dish we loved to order at restaurants.Ā Wherever we went it was made a little differently, but always delicious.
Sauerbraten recipes vary by region, each adding their own touches.Ā Some regions use just vinegar, some just wine and others use a combination of both, which is the most common.Ā 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.Ā 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.Ā Saint Albert the Great of Cologne was later credited with having popularized the recipe in the 13th century.Ā 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.Ā 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.Ā 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.Ā Ā
Sauerbraten is a dishĀ that definitely requires some advance planning as the roast has to marinate for about a week before it’s ready to cook.Ā Don’t cut corners by shortening the marinating time.Ā 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 ovenĀ along with the garlic, juniper berries, whole cloves, bay leaves, salt, sugar and peppercorns.Ā Add the red wine, red wine vinegar and water.
Bring the mixture to a boil, reduce the heat, cover and simmer for 10 minutes.Ā Turn off the heat and let the mixture cool down completely.Ā 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.Ā (Traditionally, the marinating time is as long as 2 weeks!)Ā 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.Ā 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.Ā Generously brown the roast on all sides.
Remove the roast and set aside.Ā If using bacon, fry the baconĀ until done.
Leave about 2 tablespoons of the oil/fat in the pot.Ā Place the strained vegetables in the pot (along with the bacon if using) and cook for 5-7 minutes.Ā Ā Stir in the flour, cooking the mixture for a minute or two to eliminate the flour flavor.Ā 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.Ā 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.Ā Cooking time will vary depending on the type of roast and how long the roast marinated.
Note:Ā The longer you let the roast marinate the faster it will cook because the meat will be more tender from the start.Ā 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.Ā In the meantime, strain the gravy.
Strain the gravy and return it to the pot.
Taste and more sugar, salt and pepper as desired.Ā If you want your gravy thicker, make a cornstarch slurry to thicken the gravy.
Note:Ā The balance of sour to sweet is a matter of personal taste – adjust the flavor according to your preference.Ā 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.Ā Then slice the roast.
Spoon the hot gravy over the sliced Sauerbraten and serve immediately.
Enjoy!
What to Serve with Sauerbraten
There are several traditional sides you can choose from.Ā Besides potatoes, two of the most traditional and popular options areĀ Semmelknƶdel and KartoffelklƶĆe.Ā Another delicious option is SpƤtzle.Ā Some parts of Germany even serve Sauerbraten with Kartoffelpuffer.
And you most definitely need to serve Sauerbraten with German RotkohlĀ – it’s tradition and it’s a must!
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:Ā Place all of the veggies and herbs in a heavy non-reactive stock pot or enameled Dutch ovenĀ along with the garlic, juniper berries, whole cloves, bay leaves, salt, sugar and peppercorns.Ā Add the red wine, red wine vinegar and water.Bring the mixture to a boil, reduce the heat, cover and simmer for 10 minutes.Ā Turn off the heat and let the mixture cool down completely.Ā
- 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:Ā Rinse the pot out and heat a tablespoon or two of oil in it over high heat. Generously brown the roast on all sides.Ā Ā Remove the roast and set aside.Ā If using bacon, cook the bacon until done.Ā Ā Leave about 2 tablespoons of oil/fat in the pot.Ā 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.Ā 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.Ā Cooking time will vary depending on the type of roast and how long the roast marinated.Ā Ā (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.Ā
- 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 SpƤtzle, Semmelknƶdel or KartoffelklƶĆe . A few parts of Germany even serve it with Homemade Kartoffelpuffer.
Suzan says
I followed recipe exactly. Two weeks in the fridge. I was honestly disappointed. Don’t know what I expected. It was good. I personally enjoy a plain roast much more than all this fuss. I’ve never tasted German. Not impressed. Thank you for the recipe and chance to try something different.
Heidi says
Thanks a lot for the recipe.
Can I cook the Sauerbraten in a German ” Roemertopf”, slow cooking in the oven? The Roemertopf is enameled inside. What do I need to pay attention to?
Could I use malt vinegar instead of red wine vinegar?
Thanks in advance for you reply.
Kimberly Killebrew says
Hi Heidi, malt vinegar is made from ale instead of wine and so will of course have a different flavor but yes, you can use it if you don’t have red wine vinegar. Yes, you can cook it in the Rƶmertopf but will need to be careful to follow the user instructions for soaking the clay pot before using it (so it doesn’t crack) and adjusting the cooking time.
Maddie says
This recipe was amazing! I used a 2lb chuck roast and kept the spices the same not realizing that the recipe was for a 4lb piece of meat. Still turned out fine, not over salted. I marinated for 7 days in a covered large glass bowl and turned over every few days. I cooked for 2 hours, meat was still extremely tough. Then for 4 hours and it was still tough. I began to lose hope and figured I had just done the recipe wrong. So I cooked on low in a pot for about 6 more hours and viola! Tender, fall apart meat. Sometimes it just takes more time for the meat to become tender. Amazing recipe will definitely make again.
Kimberly Killebrew says
Wonderful, I’m so glad you enjoyed it, Maddie, and I really appreciate the feedback, thank you!
Dorothy S says
Hi Kim, one more question. Have you ever cooked the roast ahead of time and reheated it in gravy? I’m cooking for 10 people sat. and would like to cook on Fri. slice and reheat in oven Sat. Any idea if this would work and for how long to reheat? I have 8lb I’m cooking. I’m also making the dumplings to go with it from your recipe. Have you ever made the dumplings the day before and waited to boil them the day of the party? Or if boiled can they be reheated in the oven rather than the microwave? Would take a long time to reheat for 10 people. I need a way to do most beforehand as the day of will not have a lot of time day of. Im hoping you see this today as I want to cook tomorrow. ANY HELP APPRECIATED
Kimberly Killebrew says
Hi Dorothy, yes, the roast can be made in advance and slowly reheated in the gravy either on the stovetop or in the microwave. As for the dumplings, I havenāt tried forming them into balls, storing them in the fridge, and then boiling them the next day, but I donāt see why that wouldnāt work. Again, I canāt speak from experience though and if you give it a try let us know how it goes. As for reheating them in the oven in the absence of a microwave, yes you can do that, you’ll just want to take steps to avoid them getting dried out, such as putting them in a covered casserole dish to reheat so that the moisture doesn’t all evaporate.
Dorothy skinder says
Iām making this and I have a 8lb roast. Do you have any idea how long 8lb would take or how Many min a lb about to cook Iāve always cook roast in oven but this is boiled so donāt know how long to cook is there an internal tem. Iām going to double rest of ing so I get a lot of gravy looking forward to this
Kimberly Killebrew says
Hi Dorothy, the cooking time varies so much depending on both the type of roast used and especially how long the roast is marinated. The cooking time can range anywhere from 2-4 hours and you’ll need to check on it periodically, probing it with a fork, to determine when it’s nice and tender. Happy cooking! :)
Jennifer P says
Hello, just made marinade and it smells amazing. I have chuck roast. How should I adjust the roasting time? I usually roast low and slow for this cut but unsure due to the marinade. Thanks so much!
Kimberly Killebrew says
Hi Jennifer, the cooking time varies greatly depending on the type of roast and how long you marinate the roast. You’ll need to check it periodically, probing it with a fork, to determine when it’s nice and tender. Happy cooking and please let us know how it goes!
Michelle Lackovic says
Just a follow up. I marinated the roast for 2 weeks in a freezer storage bag. Cooked it as directed and the meal was simply amazing!!! So tender and flavorful, I am sure to make this again!! Thank you.
Kimberly Killebrew says
Wonderful! I’m thrilled it was a success, Michelle, thank you so much for taking the time to return and report!
Dorothy says
If you marinate beef for 7 days do you have to worry about beef going bad. I want to try 5is but should I merinare in freezer or is frig safe. Someone said they merenated for 2 weeks
Kimberly Killebrew says
Hi Dorothy, it’s perfectly safe in the fridge. The high vinegar content acts as a form of preservative; think of it as “pickling” the beef.
Karen Ertel says
Thank you for you for the authentic recipe. I used a rump roast for this marinated for 6 days, followed the recipe exactly but the meat was sort of gray and tough. The sauce was great but the meat wasnāt great. It was edible. I did something wrong, clearly. Any ideas?
Kevin says
Sounds like you might not have braised the meat long enough. On a long cook like this the meat will actually toughen up and force out some moisture becoming dryer until the connective tissues start to break down and turn to gelatin. When that happens the meat softens and becomes more moist but that doesnāt even begin to happen until the meat reaches over about 190 degrees Internal temperature. Did you happen to check your roastās temperature when you removed it from the oven?
Corwyn Hodge says
I have always used beef Brisket which falls apart with a fork after long slow cooking. My Mother was German and used this meat all the time. Rump needs at least 7 hours at 170 degrees to soften up… same as Lamb.
Michelle Lackovic says
I was intrigued by this dish. I collected all of the ingredients and I just finished cooking the marinade. What a heavenly aroma!! That alone made the effort worth it. I plan on marinating for 6 days inorder to serve it for Sunday dinner.. If this dish tastes half as good as it smells, it will not be the last time I make it. I will send a follow up comment after dinner… Quick question… would there be any harm in marinating the meat in a zipper freezer bag? Thank you..
Kimberly Killebrew says
Hi Michelle, it makes me a little nervous having high acidic content sitting in plastic that long but “technically” that grade of plastic is supposed to be safe. Happy cooking and I hope you enjoy the finished Sauerbraten!
Robert Weitman says
Hi! Iāve been enjoying all of the comments about your sauerbraten recipe. I am preparing to make it. I have not used leeks before in my cooking. Do you recommend to cut and use all of the leek including the green shoots above the white tubular or remove portions of it before cutting and cooking. It was difficult to find juniper berries but did finally in a local specialty grocer. We lost our favorite German restaurant that specialized in sauerbraten over 10 years ago and miss this delicious dish. Thank you for making your recipes available for all.
Kimberly Killebrew says
Hi Robert, yes, I use all of the leek, both the white and green parts. I’d love to hear what you think of this once you’ve tried it. Happy cooking! :)
Karen F says
I have a vintage cast iron Dutch oven. Enamel on outside cast iron inside. Can I use this? If not is a basic stainless steel pot ok to use? Iāve started the marinade already but can transfer pots if I have to. Iām so excited about your recipe. Thanks for your help
Kimberly Killebrew says
Hi Karen, if the Dutch oven is coated with enamel on the inside of the pot where the food makes contact that’s fine. Otherwise the stainless steel pot is perfectly fine too. Happy cooking! :)
Karen says
No itās cast iron but only enamel on the outside. I am using a crock pot insert right now for marinating. So when it comes time to cook it I will transfer to the stainless steel pot. Thanks so much. Iāve just learned about reactive and non reactive pots. I had no idea.
Susan says
Can this be cooked in a crock pot? Looks fabulous!