Traditional German Sauerbraten

Traditional German Sauerbraten
  • PREP TIME
    20 mins
  • COOK TIME
    2 hrs 10 mins
  • TOTAL TIME
    74 hrs 30 mins
  • SERVING
    8 People
  • VIEWS
    9

Embark on a culinary journey to the heart of Germany with this Sauerbraten recipe. Marinated to perfection, this dish offers a delightful balance of tangy and savory flavors that will transport you to an Oktoberfest celebration, no matter the time of year.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    14 g
  • Cholesterol
    121 mg
  • Fiber
    2 g
  • Protein
    41 g
  • Saturated Fat
    9 g
  • Sodium
    1011 mg
  • Sugar
    6 g
  • Fat
    21 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Prepare the Beef: Wipe the beef with a damp cloth and season generously with salt and pepper. Place the seasoned beef in a large glass bowl. (5 minutes)

02

Step

Marinate the Beef: In a separate medium bowl, combine the vinegar, sliced carrots, sliced onion, peppercorns, whole cloves, bay leaves, and chopped fresh parsley. Pour this aromatic mixture over the beef, ensuring it's fully submerged. Cover the dish tightly with a lid or plastic wrap. Refrigerate the beef, turning daily, for 3 to 7 days to allow the flavors to meld deeply. (3-7 days)

03

Step

Sear the Beef: After marinating, drain the meat, carefully reserving both the flavorful liquid and the vegetables. Thoroughly rub flour over all sides of the beef, creating a light coating. (10 minutes)

04

Step

Braise the Beef: Heat butter in a large Dutch oven over medium-high heat. Brown the beef on all sides until a rich, golden crust forms, approximately 5 to 10 minutes. Add the reserved onions and carrots, along with 2 cups of the reserved marinade liquid. Cover the Dutch oven, lower the heat to medium-low, and simmer gently until the meat is exceptionally tender, about 2 hours. (2 hours 10 minutes)

05

Step

Create the Sauerbraten Sauce: Transfer the beef to a serving platter, allowing it to rest. Stir the crushed gingersnap cookies and white sugar into the liquid remaining in the Dutch oven. Cook and stir continuously until the sauce thickens to your desired consistency, about 5 minutes. (5 minutes)

06

Step

Serve: Generously pour the luscious sauce over the meat, ensuring every slice is coated. Serve immediately and enjoy!

For a richer flavor, consider using a combination of apple cider vinegar and red wine vinegar in the marinade.
Adjust the number of crushed gingersnap cookies to suit your personal taste preferences. More cookies will result in a sweeter, thicker sauce.
Sauerbraten pairs wonderfully with traditional German side dishes such as potato dumplings, potato pancakes, or simple boiled potatoes. Boiled cauliflower also makes an excellent accompaniment.
Don't discard the marinade vegetables after braising! Puree them and add them back into the sauce for an extra layer of flavor and richness.

Buster Turcotte

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 3 Ratings)
Total Reviews: (9)
  • Reed Gusikowski

    I tried it with potato pancakes. Such a great pairing!

  • Ralph Krajcik

    The marinade really makes a difference. Don't skip the marinating time!

  • Theo Hamill

    The sauce thickened perfectly. My guests were very impressed.

  • Stanley Ward

    The gingersnap cookies add a unique and delicious touch.

  • Ally Feest

    I added a splash of red wine to the sauce and it was amazing.

  • Therese Gerlach

    A bit time-consuming, but worth every minute!

  • Rosina Flatley

    I recommend using a good quality beef for the best result.

  • Garret Hammes

    My family absolutely loved this recipe! The meat was so tender and flavorful.

  • Isidro Schulist

    This is the best Sauerbraten recipe I've ever tried. Thank you!

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