One of Germany’s national dishes, this authentic 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.
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 longer) 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!
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 rump 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 longer) 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.
Liz says
This looks incredible! How fun to grow up in Germany!
Courtney O'Dell says
I’m so glad I found a recipe that tastes just like the sauerbraten we had in Germany this summer!
Billy says
My frist experience with sauerbraten was when I worked at a country club while in college and that chef trained in Germany, and this looks like it is exactly how he would make it and how he showed us to make it. Nice job!
Paula says
Hubs would love this
Georgette Crawford says
I’m glad to find your recipe, and will have to give it a try. It’s different than my Mom’s (I’m in my 70’s), and she never wrote it down for me, but told me how to make it. My family, especially my husband like it, but I reserve the work involved for around a holiday. Some of the ingredients she did or did not use, may have been due to availability or cost at the time. I know she used onions, no raisins, juniper berries or honey. She was from around Wangen. When I asked her (about 50yrs ago) how to make the red cabbage, she said, “I got modern, and buy it in the store. They make a good product and it’s too much trouble to make.” She always served with the kartoffel klase. I’ll have to try your potato pancakes, too. My Dad made great ones, and I’ve never come close. Thank you for posting these!! Great memories of my childhood. Still hope to make a trip to that area, and also Neuenkirchen where Dad was from.
Alli says
I have never tried this but always been so curious. 100% making this!
Chrissie Baker says
My husband will be delighted with this recipe! It is really impressive. Looks very tasty. Thank you for sharing this great recipe.
Melanie Bauer says
Oh yum! I love everything about this recipe, looks fabulous and flavorful!
Toni | Boulder Locavore says
This looks really flavorful! I would love to give it a try!
Allison says
Until I can make it to Germany I will have to cook recipes like this. It looks amazing! Beautiful photos!
Kristyn says
SO flavorful!! Thank you for the recipe – makes me want to go to Germany!
Jamielyn says
Looks delicious! Never had this before, so will need to give it a try!
Demeter says
This is great for Octoberfest! Such an authentic dish to celebrate.
Emily Hill says
This authentic recipe looks like a labor of love but so worth it! Yum!
Angie says
I love all of your German recipes. I bet my husband would love Sauerbraten!
Anna says
This dish looks incredible! I am excited to try the side dishes too!
Melanie Bauer says
Looks awesome! Such amazing flavors all in one dish, side dishes looks perfect!
Allyson Zea says
WOW! I have never heard of this before – can’t wait to try it out!
Bree says
Wow how awesome to grow up in Germany! This dish looks so good!
Erin | Dinners,Dishes and Dessert says
How can I pick a favorite? They all look amazing!
Mike says
Hi Kimberly – thank you for the recipe. I’m looking forward to trying it. Just a quick question – What type of red wine do you use?
Kimberly @ The Daring Gourmet says
Hi Mike, I’ve used a variety of red wines for Sauerbraten and other beef dishes over the years including burgundy, merlot, pinot noir, red zinfandel, cabernet sauvignon, sangiovese, and cabernet Franc – all of them with great results. I’m no wine aficionado but in my opinion you can’t go wrong with any of those options.
karen says
Hi Kimberly,
Love your column! Been following along for awhile and can attest to the authenticity of your recipes; my parents are both from Germany and immigrated to the US, so I grew up with German cooking. For sauerbraten, we have always marinated the meat in buttermilk (with some juniper berries, bay leaves and peppercorns) for 3-4 days, and discarded the buttermilk once done marinating. Then the recipe was pretty much the same as yours, as far as braising the veggies with the meat til tender, etc; never did use any gingersnaps or honey… Of course none of this was written down – all in my head now, since I learned to cook this food from my mom! Keep the recipes coming and thank you!
Kimberly @ The Daring Gourmet says
Thank you so much, Karen, I appreciate the compliment. Yes, these differences (buttermilk, gingersnaps, raisins, etc) all come down to regional variations. Each regions version is a little different but all very good. Thanks again and enjoy the rest of your weekend! Kind regards, Kimberly
Paul says
On our first visit to my cousin’s village of Pfullingen, this is exactly what she prepared for our first German dinner after the long journey from SeaTac to Frankfurt and then on the ICE to Stuttgart where they met us and the hour drive to their haus. Fell in love with this meal and am already imaging how good this will be. By the way she makes what I believe is Semmelknödel from rolls I believe called Brotchen that are cubed and dried. The flavor and texture reminded me of a very good Thanksgiving dressing. Will be making this soon as fall has arrived here in the PNW.
Kimberly @ The Daring Gourmet says
Greetings from a fellow Washingtonian, Paul! :) Yes, both Semmelknödel and Kartoffelklöße are traditional sides for Sauerbraten and Semmelknödel as you described are the ones made from dried Brötchen cut into cubes. I’ll be posting my recipe for those shortly. Autumn is the time of year I always start to miss Germany the most and come Christmas time I’m downright homesick. Enjoying good home-cooked German food always helps a little :)
Gudrun HAFNER says
My German momma only made this on Christmas Eve. It used to be a real production, lol. Especially the Kartoffelklosse….too much flour, not enough flour, more salt, etc. Talk about stressed out! But, when it finally reached the table, it was pure heaven. My papa loved leftover Kartoffelklosse the next day sliced and fried in a little butter until crispy on the outside and still tender inside. Now my mouth is watering…
Kimberly @ The Daring Gourmet says
Lol, Gudrun, I can imagine! :) But yes, the effort is always worth it. And fried leftover Kartoffelklöße is a fabulous idea, thanks for sharing!
Judy says
Please add the name of the dish and your name to your pics, it’s hard to recognize things after a few weeks.
Kimberly @ The Daring Gourmet says
Hi Judy, I’m not sure I understand what you mean, can you be more specific?
Ingrid King says
This far exceeds my cooking skills, but just reading through the recipe brings back so many fond childhood memories. I love your website!
Kimberly @ The Daring Gourmet says
Thank you so much, Ingrid! <3
Mimi says
I just realized that I haven’t made this in a million years! It’s so good. Thank you for the reminder. Germany is beautiful. Seems like when I was visiting I ate a lot of beautiful trout, although I sampled all of the local foods as well. I had so much white asparagus with schinken and white sauce… spargele? It’s a lovely country.
bob jarnell says
Hi Kimberly
thanks for the great sauerbraten recipe I make this for all my Scottish friends throughout the winter, A great hit!! Now I wo`nt need to bring suitcase`s full of a popular pre mix sauce M@!!! home with me, will give it a try soon let you know
best
bob
Kimberly @ The Daring Gourmet says
Friendly greetings to Scotland, Bob! Wonderful, I hope you enjoy the fully “from-scratch” version and look forward to the feedback!
Hedy says
Very good my German mother used buttermilk instead of wine so much milder Sorry.
Kellie Hemmerly says
I haven’t had Sauerbraten for soooo long. This looks like the recipe I need to make NOW!
Jim Durrett says
Your site is excellent, pictures, descriptions, recipes. This is one I want to try.
However, I have recently been preparing food with the sous vide method. I have done
beef brisket and some steaks and one rump roast. I almost always end up with an unsatisfactory roast unless I use the crock pot or braise it. But, then I seem to get
beef that shreds, like say for an Italian sandwich. My question is what would you think if I followed your recipe through the browning of the roast and then cooked it sous vide to around 135F? Curious. Thanks for any comments.
Kimberly @ The Daring Gourmet says
Hi Jim, sous vide is a fabulous method to use for meat, including roasts. My concern is for the gravy and the fact that it won’t be able to benefit from the long simmering time with the roast in it. That’s a large part of what gives the gravy its flavor and it will suffer greatly without it. Since the gravy is a central star of the Sauerbraten show, I would recommend sticking with the original method for this particular dish.
Tim Wiedman says
Just wanted to let you know that I’ve had this marinating all week and will be preparing it for Sunday family dinner tomorrow. I can’t wait to try the end product tomorrow. Will let you know how it turns out!
Kimberly @ The Daring Gourmet says
That’s exciting, Tim, I look forward to your feedback!
Tim Wiedman says
Auzgezeichnet! The first bite and I knew I had a winner. Kimberly, I haven’t tasted Sauerbraten like this since I was in Germany. What an experience. Absolutely delicious. I thank you for sharing this. My wife and I thoroughly enjoyed this as did our family who joined us. Thank you. Thank you.
Kimberly @ The Daring Gourmet says
I’m so thrilled to hear that, Tim, thank you!
Cynetta says
Cooked this yesterday, 21 October 2018 after marinating 8 full days. I omitted the optional bacon and substituted gin for juniper berries.
Turned out absolutely delicious! The aroma filling the house as it cooked was great!
Most definitely, I’ll make it again, but probably after New Year’s
Kimberly @ The Daring Gourmet says
Wonderful, Cynetta! I’m absolutely thrilled to hear that, thanks so much for the feedback!
Moggy says
Loving your blog. I have a question on this Sauerbraten recipe though, I’m making g the marinade now and I’m noticing that the ingredient list calls for 1.5 cups of water but unless I keep missing it, I don’t see when to add it in the instructions. Does it go in the marinade?
Kimberly @ The Daring Gourmet says
Thanks, Moggy! Yes that’s right, it’s included in the marinade. Thanks for catching that.
Henry W Hunt says
Wow, Just like my mom used to make this is VERY tasty, great recipe
Kimberly @ The Daring Gourmet says
I’m so happy you enjoyed it, Henry, thank you!
wisconsinbadger says
Followed your recipe to the letter about 2 weeks ago. Thought I would take it to the
limit, so I marinated the roast for 14 days. Just the aroma in the refrigerator and the daily exercise of turning it once a day was fun. It was absolutely delicious. There was enough gravy left over to freeze, and we still eat it on mashed potatoes.
Wonderful recipe. My wife lived a year in Trier back in the 70’s and she said this is
better than she remembers.
Kimberly @ The Daring Gourmet says
I am so thrilled to hear that, thanks so much for the feedback!
Natalie Loftus says
WE WERE TOTALLY BLOWN AWAY!! Kimberly, I have been thoroughly impressed by every recipe of yours that I’ve tried. This one is yet another major winner. My husband and I spent a few years in Germany and I’ve been looking for an authentic Sauerbraten recipe ever since that successfully replicated the ones we ate overseas. I made yours exactly as written and it was DELICIOUS! This is the real deal. Thank you so much!
Kimberly @ The Daring Gourmet says
Fantastic, Natalie, I’m so happy to hear that, thank you!
Sue Dreher says
Hi Kimberly
I would like to cook this in a slow cooker. How many hours would it take for a 4lb roast?
Thank you
Sue
Kimberly @ The Daring Gourmet says
Hi Sue, I’d say plan on 8-10 on low or 5-7 on high, checking it sooner for doneness. Happy cooking!
Brandi Jo Fortier says
We made this roast on New Years Day after marinading it for 5 days and we loved it. Definitely adding this to the recipe books. Unfortunately we didn’t have juniper berries so we left that out along with the raisins but it still turned out awesome.
Kimberly @ The Daring Gourmet says
That’s wonderful, Brandi Jo, I’m so glad you all enjoyed it, thank you!
Klaus Beyer says
I always add a crumbled slice of Pumpernickel to the gravy. Born in Dresden, East Germany.
Debra says
The best sauerbraten I have EVER made or EVER eaten, thanks!
Kimberly @ The Daring Gourmet says
That’s fantastic, Debra, I’m so happy to hear it, thank you!
Jen F says
I made this tonight to absolute raves. It was soooo good!
I only did two things differently, I did a 7 day marinade (easier to prep one weekend and cook the next) and I did the final cooking in the oven instead of the stovetop. Thanks for such a great recipe. And I made the Rotkohl too..wow was that amazing.
Kimberly @ The Daring Gourmet says
That’s fantastic, Jen, I’m so happy to hear that, thank you!