Tender, deeply flavored, and a little tangy, Traditional Sauerbraten is Germany’s national pot roast—beef marinated in vinegar, spices, and aromatics, then slowly braised until melt-in-your-mouth soft. This dish is the ultimate celebration meal.
Origin Traditional Sauerbraten
Sauerbraten dates back to medieval Germany, where vinegar-based marinades helped preserve meat before refrigeration. It’s especially popular in the Rhineland, Bavaria, and Franconia regions and is traditionally served with red cabbage and potato dumplings.
What I Love About This Recipe
The long marinade infuses every bite with layers of sweet-sour flavor, and the luscious gravy is perfect ladled over tender slices of beef. It’s an impressive dish that tastes like old-world comfort.
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Traditional Sauerbraten
Course: Recipes4
servings30
minutes40
minutes400
kcalIngredients
2 cups red wine vinegar
2 cups water
1 large onion, sliced
2 carrots, sliced
1 tablespoon black peppercorns
4 whole cloves
2 bay leaves
6 juniper berries (optional but authentic)
2–3 pounds beef roast (bottom round or rump roast)
tablespoons vegetable oil
tablespoon sugar
cup beef broth
10–12 crushed gingersnap cookies (for thickening and flavor)
Salt and pepper, to taste
Directions
- In a non-reactive pot or large glass bowl, combine all marinade ingredients. Submerge beef completely. Cover and refrigerate 3–5 days, turning once daily.
- Remove beef from marinade, pat dry, and strain marinade, reserving liquid and vegetables separately.
- In a heavy Dutch oven, heat oil over medium-high heat. Brown beef on all sides. Transfer to a plate.
- Add sugar to the pot and let it caramelize lightly.
- Return beef to the pot. Pour in reserved marinade liquid and beef broth. Bring to a simmer.
- Cover and cook over low heat 3–3½ hours, until very tender.
- Remove beef and tent with foil to rest.
- Strain cooking liquid, discarding solids. Return liquid to the pot.
- Crumble in gingersnap cookies and cook, whisking, until gravy thickens, about 5–10 minutes. Season to taste with salt and pepper.
- Slice beef and serve with warm gravy.
Notes
- For extra richness, stir in a tablespoon of butter before serving the gravy.
- Traditionally paired with potato dumplings, boiled potatoes, or spaetzle.
- Keeps well refrigerated up to 3 days—flavors improve overnight.
