Sauerbraten

About This Recipe

Sauerbraten is one of Germany's most storied dishes, a pot roast with ancient origins that is as much about patience and planning as it is about cooking. The name translates as 'sour roast' — the defining step is a long marinade in a mixture of wine, vinegar, vegetables and spices that tenderises the meat and infuses it with a complex, sweet-and-sour character that is unlike any other pot roast in the world. After marinating for two to seven days, the beef is braised low and slow in the same liquid, which is then thickened with crushed gingerbread (Lebkuchen) or raisins and spices to create the distinctive sweet-sour gravy that makes Sauerbraten unforgettable. Regional variations abound across Germany — Rhineland Sauerbraten uses more raisins and wine, while Swabian versions are more vinegary — but all share that remarkable depth of flavour.

Ingredients

Serves 6

• 1.5 kgbeef topside or chuck roast
• 400 mlred wine vinegar
• 400 mldry red wine
• 400 mlwater
• 2 mediumonions(sliced)
• 2carrots(sliced)
• 2 stalkscelery(sliced)
• 8whole cloves
• 8black peppercorns
• 4bay leaves
• 1 teaspoonjuniper berries(lightly crushed)
• 2 tablespoonsvegetable oil
• 3 tablespoonssugar
• 60 gLebkuchen or gingerbread biscuits(crushed, for the gravy)
• 50 graisins(for the Rhineland-style gravy)

Instructions

1. 1

   Prepare the marinade

   Combine the vinegar, red wine, water, onions, carrots, celery, cloves, peppercorns, bay leaves and juniper berries in a large saucepan. Bring to a boil, simmer for 5 minutes, then cool completely.

2. 2

   Marinate the beef

   Place the beef in a non-reactive container (glass or ceramic). Pour the cooled marinade over it — the beef should be mostly submerged. Cover and refrigerate for 3–5 days (minimum 2 days), turning the meat once or twice daily.

   Longer marinating gives a more pronounced sour flavour and more tender meat. 5 days is ideal.

3. 3

   Brown the beef

   Remove the beef from the marinade and pat dry. Strain and reserve the marinade. Heat oil in a large Dutch oven over medium-high heat. Brown the beef well on all sides, about 5 minutes per side.

4. 4

   Braise

   Add the strained vegetables from the marinade and pour in enough of the strained marinade liquid to come halfway up the meat. Bring to a boil, cover tightly, and cook in an oven at 160°C (320°F) for 2.5–3 hours until very tender. Turn the meat halfway through.

5. 5

   Make the gravy

   Remove the meat and rest under foil. Strain the braising liquid into a saucepan, discarding the vegetables. Bring to a boil and add the crushed gingerbread, raisins and sugar. Simmer for 10 minutes, stirring, until the gravy is thick, glossy and sweet-sour. Adjust seasoning.

6. 6

   Slice and serve

   Slice the beef against the grain into thick portions. Ladle the gravy over the meat. Serve with Kartoffelklöße (potato dumplings), Rotkohl (braised red cabbage) and Spatzle or boiled potatoes.

Variations

• •

  Rhineland style: more raisins and a sweeter gravy, sometimes with a small piece of Pumpernickel.

• •

  Swabian style: less sweet, more vinegary, served with Spätzle.

• •

  Some households use horsemeat (Pferdefleisch) in the traditional recipe — still found in some German regions.

Storage

Sauerbraten actually improves after 1–2 days in the fridge as the flavours meld. Refrigerate for up to 4 days. Reheat gently in the gravy. Freezes well for up to 3 months.

Frequently Asked Questions