Sauerbraten

Why You’ll Love This Recipe

Sauerbraten is the ultimate comfort food, offering a perfect blend of tangy, savory, and slightly sweet flavors. The marinating process allows the beef to absorb all the wonderful spices, and the slow-cooking process makes the meat incredibly tender and juicy. The rich, flavorful gravy that comes with it is the real star of the dish, perfect for pouring over mashed potatoes or dumplings. If you love classic German cuisine or enjoy hearty, flavorful meals, Sauerbraten is sure to become a favorite in your kitchen.

Ingredients

For the marinade:

• 1 cup red wine vinegar

• 1 cup beef broth

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 1 teaspoon mustard seeds

• 1 teaspoon peppercorns

• 2 bay leaves

• 1/2 teaspoon ground cloves

• 1/2 teaspoon ground allspice

• 1/4 teaspoon salt

• 1 tablespoon sugar

For the roast:

• 3-4 lb beef roast (chuck, rump, or round)

• 2 tablespoons vegetable oil

• 1 medium onion, chopped

• 2 carrots, chopped

• 2 tablespoons tomato paste

• 1 cup beef broth

• 1/4 cup raisins (optional for sweetness)

• 1/4 cup sour cream (optional, for serving)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the marinade: In a bowl or large resealable bag, combine the red wine vinegar, beef broth, chopped onion, garlic, mustard seeds, peppercorns, bay leaves, cloves, allspice, salt, and sugar. Stir well to dissolve the sugar and seasonings. Add the beef roast to the marinade, ensuring it’s fully submerged. Refrigerate for at least 12 hours or up to 3 days, turning the roast occasionally to ensure even marination.

2. Brown the meat: Remove the roast from the marinade and pat it dry with paper towels. Reserve the marinade for later use. In a large Dutch oven or heavy pot, heat vegetable oil over medium-high heat. Brown the roast on all sides, about 4-5 minutes per side. Remove the roast and set it aside.

3. Sauté the vegetables: In the same pot, add the chopped onion and carrots. Sauté for about 5 minutes, until the vegetables begin to soften.

4. Add the tomato paste and broth: Stir in the tomato paste and cook for 1-2 minutes. Add the reserved marinade and beef broth, scraping the bottom of the pot to release any browned bits. Bring to a simmer.

5. Slow cook the roast: Return the browned beef roast to the pot. Cover and reduce the heat to low. Let the roast simmer for 2.5-3 hours, or until the meat is tender and easily shreds with a fork. You can also cook the roast in the oven at 325°F (165°C) for the same amount of time.

6. Finish the sauce: Once the roast is cooked, remove it from the pot and set it aside to rest. If desired, stir in raisins for a touch of sweetness. Continue to simmer the sauce for an additional 10-15 minutes to thicken.

7. Serve: Slice the Sauerbraten and serve with the gravy poured over it. Optionally, add a dollop of sour cream to the sauce for extra richness. Sauerbraten is traditionally served with potato dumplings, mashed potatoes, or boiled potatoes and red cabbage on the side.

Servings and Timing

• Servings: 6-8

• Total time: 4 hours (including marinating and cooking time)

Variations

• Pork Sauerbraten: You can substitute pork shoulder or pork loin for the beef if you prefer a lighter version of Sauerbraten. The cooking time will be shorter, so keep an eye on it while it simmers.

• Spicy Sauerbraten: For an added kick, include a few dried chili peppers or a teaspoon of ground chili powder in the marinade.

• Vegetarian Sauerbraten: For a vegetarian twist, use a large, hearty mushroom like portobello or a firm tofu block in place of the beef. Marinate and cook it similarly to the traditional recipe, but be sure to reduce the cooking time.

Storage/Reheating

• Storage: Leftover Sauerbraten can be stored in an airtight container in the refrigerator for up to 4 days. The flavors often deepen and improve the next day.

• Reheating: Reheat Sauerbraten on the stovetop over low heat or in the oven at 325°F (165°C) until warmed through. If the gravy has thickened too much, you can add a splash of broth to loosen it up.

FAQs

1. Can I make Sauerbraten in a slow cooker?

Yes, you can make Sauerbraten in a slow cooker. After browning the meat and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours until the meat is tender.

2. Can I use a different cut of beef for Sauerbraten?

The best cuts for Sauerbraten are tougher cuts of beef, such as chuck roast, rump roast, or round roast, as they become tender when slow-cooked. Avoid using tender cuts like filet mignon as they may become too dry when cooked for a long period.

3. Do I have to marinate the meat?

Yes, marinating the meat is essential in making Sauerbraten. The acidic marinade tenderizes the beef and infuses it with flavor. If you’re short on time, marinate for at least 4-6 hours, but for best results, marinate for 12-24 hours.

4. What should I serve with Sauerbraten?

Sauerbraten is traditionally served with potato dumplings, mashed potatoes, or boiled potatoes. It also pairs well with red cabbage or sauerkraut for a balanced meal.

5. Can I freeze Sauerbraten?

Yes, you can freeze Sauerbraten for up to 3 months. Be sure to let it cool completely before freezing. Store the meat and gravy separately, and reheat in the microwave or on the stovetop.

6. How can I make the gravy thicker?

If the gravy isn’t thick enough, you can create a thickening slurry by mixing equal parts flour and water. Stir the mixture into the gravy and let it simmer for a few minutes until it reaches your desired consistency.

7. Can I use a different type of vinegar?

While red wine vinegar is traditional, you can also use white vinegar, apple cider vinegar, or balsamic vinegar for a different flavor profile. Each vinegar will add its unique tanginess to the dish.

8. Can I make Sauerbraten in advance?

Yes, Sauerbraten is an excellent make-ahead dish. The flavors improve as it sits, making it ideal for preparing a day or two in advance. Just reheat gently before serving.

9. Is Sauerbraten gluten-free?

Traditional Sauerbraten is not gluten-free due to the flour in the gravy. However, you can substitute gluten-free flour to make the dish suitable for those with gluten sensitivities.

10. Can I add vegetables to the Sauerbraten?

Yes, you can add vegetables such as carrots, potatoes, or parsnips to the pot while the meat is cooking for added flavor and texture. These vegetables will absorb the rich flavors of the gravy.

Conclusion

Sauerbraten is a delicious and comforting German dish that’s perfect for any occasion, whether it’s a family meal, a holiday dinner, or a special Sunday roast. The tender beef, flavorful marinade, and rich gravy create a dish that’s full of deep, satisfying flavors. Serve it with traditional sides like potato dumplings or mashed potatoes, and you have a meal that will impress your guests and leave everyone asking for seconds.