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.
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.
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. Â
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
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 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 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.
Enjoy!
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 Semmelknödel and Kartoffelklöße (be sure to try our homemade Knödel recipe). Another delicious option is Spätzle. 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 more delicious German recipes be sure to try our:
- Schnitzel
- Jägerschnitzel
- SenfbratenÂ
- Maultaschen
- German Potato Soup
- Frikadellen
- Currywurst
- Käsespätzle
- Swabian Potato Salad
- Creamy German Cucumber Salad
- German Sauerkraut Soup
- German Bread (Vollkornbrot)
- German Plum Cake
- German Apple Cake
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 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.Â
- 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.Â
- 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
Originally published October 2, 2018
Oliver says
Great recipe. An additional side is Unsweetened apple sauce with the gravy and meat. Its an amazing combination.
Kimberly @ The Daring Gourmet says
Thanks so much, Oliver!
Michele says
I have tried several recipes and this is by far the best…..I have tried to get my mom to give me the recipe many times but she does….well a little of this and a little of that……not the greatest recipe to work from :).
This tasted just like oma’s and my moms….although I did leave out the raisins as I know they didn’t use in theirs. Outstanding recipe…thank you
Kimberly @ The Daring Gourmet says
I’m so happy you enjoyed it, Michele, thank you!
Uslan family says
I followed the ingredients exactly and it turned out amazing, I marinated for 9 days using a Dutch oven for everything. The bonus note in this is that I saved the extra gravy and plan on adding mushrooms and using it when make jaegerschnitzel later in the week.
Kimberly @ The Daring Gourmet says
Wonderful! And that’s a great idea using the gravy for your Jägerschnitzel, yummy! Thanks so much for the feedback and I’m so happy it was a family hit!
Chris says
Absolutely Divnie! Recipe is spot on! I couldn’t find a rump roast but a bottom round worked just fine! I was googleing German Food and this was one of the first recipes that came up. I’m so happy I found this. I will be coming back for more! Thanks For sharing!
Kimberly @ The Daring Gourmet says
That’s wonderful, Chris, I’m so glad you enjoyed the Sauerbraten, thank you!
ursula childs says
I have made sauerbraten many times and it always asked for “halbsauerrahm”. I will try it your way and hope it will turn out
well for a party of 10
MaryLou Harms says
Kimberly: thank for adding the calorie count to the recipe. As a diabetic this is very important to me. I plan on making this soon. We just finished my grandmother’ recipe. I hope you will continue to add this information to all recipes. I am more likely to make a recipe if I have this information. Thanks again for the quick response. Mary Lou
MaryLou Harms says
I gave this recipe 4 stars mainly because i did not try it yet; but it is very similar to the recipe that I use from my German grandmother (who came to U.S. in 1890’s and brought the recipe with her. What I am looking for is the Nutrition information including how much meat (ounces) of meat is considered a serving. I did print out the recipe and will give it a try. Sauerbraten is my husband’s favorite dish Hope to hear back from you
Kimberly @ The Daring Gourmet says
Hi MaryLou, the nutrition info is now at the bottom of the recipe box/card and it’s calculated for 6 servings. That’s for a 4 pound roast divided by 6.
Tania Murphy says
Hmmm I’ve just made this for the first time and added more sugar at the end, about 2 to 3.5 tsp I think, I don’t know how it’s meant to taste, I guess sour. Now I’m going to freeze it till Christmas so I hope all goes well with the defrosting. The meat is very tender but will be freezing it whole in the gravy. Wish me luck. Will be served with spatzle, sauerkraut and red cabbage ….yum.
If anyone has any hints on freezing please let me know as will be doing it in the morning.
donna maurer says
You can marinade meat for a week or two without it spoiling? I am also a bit confused I marinated the meat then I put oil in a fry pan covered the meat with flour and cooked the outside. I then put it on stove top in a dutch oven it is cooking now. Am I supposed to use the oil from the fry pan with the marinade in the dutch oven or no? When it is done I guess I take all the marinade and stir with flour salt pepper etc to my tasting and use all the marinade to make the gravy???? First timer here.
Margaret says
Hi. This recipe looks amazing. I am about to cook it for the first time. My question is, do you discard the vegetables after making the gravy? Or do you serve the vegetables along with the meat? I have never cooked this dish, or even eaten it, before now, so I don’t know what to expect.
Kimberly @ The Daring Gourmet says
Thanks, Margaret. No, the vegetables are not traditionally served with the meal. They’re delicious though and it would be a shame to discard them so you can eat them another time or add them to to something like a stew.
Anonymous says
Kimberly, thanks for your response. We had the sauerbraten today — birthday party for our son-in-law. It was delicious.
Erica says
Can this be cooked in a crockpot?
Riely Woodrum says
Hello,
When I was making this, it got very very thick while braising it. It started to stick to the pan a lot and there was no liquid. None to strain after braising at least…I added water to it to help it, but I must have done something wrong? I added all the liquids when I marinated it. I did marinate for 2 weeks however. Would that have something to do with it?
Thank you,
Riely
Roger says
Kimberly, I have had a 5.5 pound piece of beef rump marinating for the past 7 days. Tomorrow is the day it gets cooked! I’ll let you know how it turns out.
Roger says
The sauerbraten was phenomenal after 8 days marinating. It was done to perfection after only 2 hours in a 325 degree oven, Served it with Rotkohl and spatzle. Brought me back to my childhood.
Kimberly @ The Daring Gourmet says
That is fantastic, Roger, I’m super happy to hear that and really appreciate you coming back to let us know how it turned out – thank you!
Kerrie Henton says
Hi, I have just come back from a lovely German holiday and I am hoping to recreate a some of this experience in a meal. I really want to try your recipe but I am confused by the ginger snap cookies. I am in the UK so I just wanted to know if you are talking about a plain ginger biscuit (cookie) or the rolled ginger snaps that you would fill with cream ordinarily. Any advice would be great.
Thank you
Kimberly @ The Daring Gourmet says
Hi Kerrie, yes it’s just the plain ginger biscuits. Happy cooking!
Anonymous says
Thank you for your reply, that makes perfect sense. Well I have started the marinade and it smells lovely, so far so good!
Kimberly @ The Daring Gourmet says
Wonderful! We’d love to hear what you think of it when you’ve tried it. Enjoy the rest of your weekend!
Winks says
I am living in Germany and would love to have this recipe, in German! I do not have a clue what juniper berries and ginger snaps are in German
Kimberly @ The Daring Gourmet says
Hi Winks, juniper berries are “Wacholderbeeren” and for the ginger snaps you can use Honigkuchen or Lebkuchen or similar.
Christiane Clark says
I grew up in Aachen and my mother would use Printen and Apfelkraut to flavour the sauce. And raisins of course! Sauerbraten is one of my all-time favourite dishes. Can’t wait to try your recipe.
Kimberly @ The Daring Gourmet says
Thank you, Christiane! Yes, Printen and Apfelkraut are perfect. I posted my recipe for Aachener Printen this past Christmas – they would taste amazing in the Sauerbraten: https://www.daringgourmet.com/aachener-printen/
Lisa Sweet says
I’ve been playing with my daughter’s Instant Pot. The thought of sauerbraten intrigued me, so I searched for recipes. After looking at dozens of recipes that I wasn’t crazy about for one reason or another, I searched for old-school recipes and came upon yours, which looks like the winner. Do you have any idea of how to cook your recipe in a pressure cooker?
Kimberly @ The Daring Gourmet says
Hi Lisa, I haven’t made this in a pressure cooker and don’t have much experience using one, but you would follow the same instructions for marinating the meat then cook it in the IP (probably the standard setting for roast) and then follow the instructions for thickening the gravy.