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Authentic German Sauerbraten

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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, Semmelknรถdel, KartoffelklรถรŸe or Spรคtzle, and 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 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, Knรถdle and potatoes, sometimes Spรคtzle, 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.

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!

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.ย  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.ย  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 our:

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 205 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

Equipment

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 205 votes (108 ratings without comment)

329 Comments

  1. This recipe sounds really good! I’m going to make it asap. However are the juniper berries needed? I’m allergic to juniper.

  2. Excellent recipe. Made minor changes. Used No salt beef broth instead of water. Added 1 tablespoon pickling spice. Merlot wine. Reduced salt to 1 teaspoon. No bacon.(but it would be tasty)No garlic. (allergic) Marinated 6 days.
    Cooked 7 hours in slow cooker on Low.Used 2 cups gingersnap crumbs to thicken gravy. Added two chopped leeks, one sweet onion cut in large pieces and one pound baby carrots.
    Before serving stirred in some sour cream. Best pot roast I have ever made in 80 years.
    Thank you for a delicious recipe Kimberley.

  3. One of the best meals I’ve had, period! OMG, the GRAVY! I’ll be making this again next month when my in-laws come over, they love German food too. Thank you!

  4. This was absolutely exquisite! I made this for our Sunday dinner last weekend and the whole family loved it. I made it with your spaetzle and rotkohl for a complete meal and we were in heaven. It took us right back to our years in Germany. Vielen Dank, Kimberly!

  5. marinated a 5lb roast for a week and was better than any that I have had before. Roast was a bit too much for the instant pot so I finished it in the oven, next time smaller roast or slow cooker.

  6. This was special. We felt like we were dining at one of Germany’s finest restaurants. Really, really wonderful recipe and the gravy was to die for.

  7. I marinated it for 6 days (would have gone the full 7 but the timing didn’t work out) and it was phenomenal. Without hesitation, the best sauerbraten I’ve ever had. I lived a number of years in Germany and this was a favorite dish to order out. Thank you for bringing back memories and giving us one of the best dinners we’ve had.

  8. Any way to cook this in an instant pot? I have my meat all marinated for over a week now but was wondering if I could sear it then put it in an instant pot or slow cooker since Iโ€™m at work during the day and unable to babysit the kitchen for hours. Any tips?

  9. I had sauerbraten in Germany on multiple occasions when I lived and worked there from 1996-2003. Those were 7 wonderful years and I miss Germany and all the beautiful places we visited and I miss the food. I’ve ordered sauerbraten in German restaurants here in the U.S. is multiple states and while some have been “okay” they just couldn’t come close to what I had in Germany. THIS was as delicious as the best I ever had in Germany. It was like I was back there again. Thank you for this absolutely wonderful recipe!

  10. I was sure to plan ahead for our Easter dinner by giving this enough time to marinate. We invited our family over and the compliments started the moment they walked in the door and smelled the sauerbraten cooking in the kitchen! I made this with your spaetzle and rotkohl and our German dinner was truly the highlight of our Easter. THANK YOU!

  11. I am so glad that I found your recipe because it was one of the best things I have ever eaten. My husband and I lived in Germany a number of years ago and this was one of the dishes we regularly ordered when we ate out. I have tried a few recipes over the years but none came anywhere close to this. A++ Teresa and Nathan

  12. How would you adjust the recipe to omit the wine? I don’t take alcohol so I’d like to make this with just vinegar in the marinade but I’m worried that too much vinegar would make it too sour. Do I substitute vinegar equally by volume in place of the wine or is there a better approach? Also: would grape juice work in place of wine?

    1. Hi Miodek, you definitely don’t want to use vinegar only, you need the balance of flavors. And I wouldn’t use more vinegar than what is called for. Yes you can grape juice instead, I would just use a little less of it since it is so sweet.