Sauerbraten
Germany's national pot roast — beef marinated for days in red wine vinegar and spices, then slow-braised until tender with a rich, sweet-sour gingersnap gravy.
About This Recipe
Sauerbraten — literally 'sour roast' — is Germany's most iconic meat dish, a testament to the German tradition of preservation and patient cooking. The extended marinade in vinegar and spices was originally a way to preserve and tenderise tough cuts of beef, but over centuries it became a celebrated cooking technique producing one of the world's great pot roasts.
Ingredients
Serves 6
- 1.2 kgbeef rump or chuck roast
- 300 mlred wine vinegar
- 300 mlred wine
- 300 mlwater
- 1 largeonion(sliced)
- 2 mediumcarrots(sliced)
- 3 bay leavesbay leaves
- 10black peppercorns
- 6cloves
- 2 tbspoil
- 50 ggingersnap biscuits(crushed, for gravy)
- 2 tbspsugar
- 1 tspsalt
Instructions
- 1
Marinate
Bring vinegar, wine, water, onion, carrots, bay leaves, peppercorns, and cloves to a boil. Cool completely. Submerge beef; marinate 3–5 days in the fridge, turning daily.
- 2
Sear
Remove beef, pat dry. Sear in oil on all sides until browned. Remove.
- 3
Braise
Strain marinade; discard solids. Add marinade liquid to pot with beef. Cover; braise at 160 °C for 3 hours until very tender.
- 4
Make gravy
Remove beef. Whisk crushed gingersnaps and sugar into braising liquid. Simmer until gravy thickens, 10 min. Season.
- 5
Serve
Slice beef, spoon gravy over. Serve with Spätzle, red cabbage, and potato dumplings.
Pro Tips
- →
The gingersnap gravy is traditional and essential — it gives the sweet-sour balance that defines sauerbraten.
Variations
- •
Use venison for a gamier version
- •
Add golden raisins for more sweetness
- •
Skip gingersnaps and thicken with a flour roux
Storage
Refrigerate up to 5 days. Improves with time. Reheat gently in the gravy.
History & Origin
Sauerbraten has been documented in German cookbooks since the 16th century and is considered the national dish of Germany. Different regions have their own variations — Rhineland sauerbraten uses raisins in the gravy, while Swabian versions may use different spices.
Frequently Asked Questions
Can I marinate for only 1 day?
A shorter marinate gives less tang but still works. 3–5 days is traditional for the full flavour.
Nutrition Facts
Per serving · 6 servings total
Time Summary
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