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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!  Serve it with the traditional sides of Rotkohl, potatoes, Semmelknödel, Kartoffelklöße, or Spätzle for a hearty and thoroughly satisfying and unforgettable meal. 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 frequently enjoyed and always looked forward to.  Both my Mutti and my Oma would make it served with Rotkohl and either Semmelknödel or Kartoffelklöße, sometimes Spätzle, and it was a memorable feast every time.  It was also a dish we enjoyed ordering at restaurants, with each region of Germany adding their own touches and variations.

What is Sauerbraten?

Sauerbraten is a traditional German beef roast that is marinated, browned, and slow-cooked.  It is 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 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 and or holding back on the marinade ingredients.  Prepare that amazing marinade, let the meat marinate fully and then reap the rewards for your patience!

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.  Less commonly 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.

sauerbraten recipe German traditional authentic sour roast beef ginger snaps gingerbread

Sauerbraten Ingredients

Sauerbraten recipes vary by region, each adding their own touches.  In addition to the sour component there is always the addition of sweet ingredients to balance the acidity and sourness of the sauce. Some regions do this by adding Lebkuchen or ginger snap cookies, raisins, sugar, honey or sugar beet syrup (or often a combination of them) to achieve that balance.  To make this traditional Sauerbraten recipe you will need:

  • Vegetables: Yellow onions, carrots, leek and garlic go into the marinade and will later be cooked along with the sauce. The leek contributes a fabulous authentic German flavor to the dish so however you may be tempted to omit it, I strongly recommend including it.
  • Herbs and Spices: Thyme, rosemary, bay leaves, juniper berries, cloves, peppercorns, salt and sugar all contribute to that authentic Sauerbraten flavor. Juniper berries are very traditional in German cooking, particularly with beef dishes. They contribute a unique woodsy, piney flavor that can’t be replicated any other way. You can buy them online. While I do recommend using them, you can omit them if you can’t find them.
  • Red Wine: This forms the bulk of the marinade along with the red wine vinegar. You don’t need an expensive wine because any subtle flavors will be lost in all the seasonings. Choose an inexpensive table wine (but avoid “cooking” wines). Good choices include cabernet sauvignon, merlot or pinot noir.
  • Red Wine Vinegar: This creates the “sour” component in Sauerbraten.
  • Beef Roast: Tougher cuts like bottom round or rump roast are traditional but you can also use chuck roast for a fall-apart pot roast version.
  • Bacon: This is optional and while some variations include it, many do not. I like to include it because that savory-smoky flavor element is fabulous in the final dish.
  • Raisins: The inclusion of raisins varies by the region of Germany. Where I’m from in Southern Germany raisins are not included but I occasionally add them because they contribute a really nice flavor and sweetness.
  • Ginger Snap Cookies: In Germany things like Lebkuchen or Honigkuchen are traditionally added. Ginger snaps make a great substitute. This adds flavor complexity and sweetness to the dish and also serves as a thickener.
  • Honey: This adds sweetness to balance the acidity of the vinegar. Some regions of Germany traditionally use sugar beet syrup instead.
  • Flour: To thicken the gravy.
sauerbraten marinade recipe red wine vinegar vegetables spices traditional german

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 liquid and 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

What to Serve with Sauerbraten

There are several traditional sides you can serve with Sauerbraten. These include:

  • Kartoffelklöße – these are German potato dumplings and they are popular throughout every region of Germany. They’re made from potatoes and are pillowy soft, making them perfect for mopping up that luscious gravy.
  • Semmelknödel – another traditional dumpling, these are bread dumplings seasoned with herbs. These are especially popular in southern Germany where they originated but are served throughout the country.
  • Spätzle – the famous noodles from the Swabia region of southern Germany (where I’m from), and when you’re in Baden-Württemberg and order Sauerbraten this is the most popular accompaniment.
  • Kartoffelpuffer – where I’m from in Swabia these German potato pancakes are served with sweet accompaniments but in other regions, such as Rhineland-Palatinate, they’re also served as accompaniments to savory dishes, like sauce-based meat dishes. In the case of Sauerbraten, I would serve them in addition to one of the dumpling options or Spätzle.
  • Boiled or mashed potatoes – not as exciting as the options above but still perfectly acceptable :)
  • Rotkohl – this braised German red cabbage is a must. It is the quintessential traditional side for roast beef in Germany.
  • German Potato Salad – definitely the Swabian or Bavarian oil-and-vinegar potato salad varieties, not the mayo-based kind.
  • Creamy German Cucumber Salad or the vinegar-based German Cucumber Salad (Gurkensalat) – either of these make a really nice and refreshing accompaniment.
  • German Tomato Salad (Tomatensalat) – another refreshing option.
  • Bohnensalat – a refreshing green bean salad.
sauerbraten recipe German traditional authentic sour roast beef ginger snaps gingerbread

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 can also be frozen. Pre-slice the roast, let it fully cool, and freeze it with the gravy in a freezer-safe container for up to 3 months. Let it thaw slowly in the refrigerator and then gently reheat.

sauerbraten recipe German traditional authentic sour roast beef ginger snaps gingerbread

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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.  
4.98 from 257 votes
Prep Time 30 minutes
Cook Time 2 hours
Marinating Time 4 days
Total Time 4 days 2 hours 30 minutes
Servings 6 servings

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 , or 1 teaspoon dried
  • 2 small sprigs rosemary , or 1 teaspoon dried
  • 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 dry red wine (e.g., cabernet sauvignon, merlot, pinot noir)
  • 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 non-reactive stock pot or enameled 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 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.  
    (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 Rotkohl and boiled potatoes, Spätzle, Semmelknödel or Kartoffelklöße .  A few parts of Germany even serve it with Kartoffelpuffer.

Nutrition

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

Originally published October 2, 2018

kimberly killebrew the daring gourmet

Hi, I’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




4.98 from 257 votes (138 ratings without comment)

398 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. 😊

  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. OUTSTANDING!
    We made this for our social dinner club this weekend.
    It was a hit!
    Next time I will try marinading it for 2 weeks and see what that does for flavor, but for this round @ 1 week, it was superbly decadent! FYI for ease for marinating to help keep the smell contained, we put it in a large ziplock bag and took out all the air, this allowed the roast to be submerged at all times.

  5. 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.

  6. This was the most amazing dinner I’ve made in a long time! We made it for my dad’s 80th birthday and it was a big hit. Marinated for 6 days and it was perfect. I couldn’t find juniper berries and forgot to add the raisins, but I don’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 sautéed them in a pan with bacon fat and served them on the side. It was all delicious! Thank you so much for this recipe.

  7. 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?

  8. 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 Serviettenknödel or a Serviettenkloß 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?

  9. 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.

  10. Do you know if there’s a substitute that would work well for the wine? Would beef broth or grape or apple juice work?

    1. If the alcohol is a concern, remember that it will evaporate during the cooking process, making it alcohol free! I understand the concern, but the flavor once the alcohol is gone is a delicious part of sauerbraten.

  11. Way, way tooooooo long. Just cut to the recipe, no need for all the other boring stuff, but at least it’ll keep all the pop-up advertisers happy as you drag through it. 😂😂😂😂😂😂😂😂😂

    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?

  12. This looks amazing. Can the ginger snaps and juniper be substituted? I cook for a gluten free family and juniper isn’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.

  13. 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.