German Pot Roast Archives - RecipeWikki https://recipewikki.com/tag/german-pot-roast/ Wikipedia of Awesome Taste Mon, 21 Jul 2025 21:02:43 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.2 https://recipewikki.com/wp-content/uploads/2025/07/icons8-kawaii-rice-64.png German Pot Roast Archives - RecipeWikki https://recipewikki.com/tag/german-pot-roast/ 32 32 Traditional Sauerbraten https://recipewikki.com/traditional-sauerbraten-recipe-classic-german-pot-roast-2/ Mon, 21 Jul 2025 21:02:43 +0000 https://recipewikki.com/?p=8390 Tender, tangy, and infused with layers of bold, aromatic spices, Traditional Sauerbraten stands as one of Germany’s most beloved and time-honored dishes. This flavorful pot roast begins with days of marinating in a robust blend of vinegar, red wine, and warm spices—allowing every bite of beef to become fork-tender and deeply complex. Often served with […]

The post Traditional Sauerbraten appeared first on RecipeWikki.

]]> Tender, tangy, and infused with layers of bold, aromatic spices, Traditional Sauerbraten stands as one of Germany’s most beloved and time-honored dishes. This flavorful pot roast begins with days of marinating in a robust blend of vinegar, red wine, and warm spices—allowing every bite of beef to become fork-tender and deeply complex. Often served with red cabbage and potato dumplings, it’s a true centerpiece of German cuisine. Curious about the origins of Sauerbraten, exploring more classic German meals, or ready to try an authentic Sauerbraten recipe at home? This dish delivers old-world comfort with every bite.

Origin Traditional Sauerbraten

Sauerbraten (which means “sour roast”) dates back centuries and is often considered Germany’s national dish. Each region has its own twist — some add raisins, others gingersnap cookies to thicken the gravy. It was historically a way to preserve and tenderize tougher cuts of meat.

What I Love About This Recipe

The long marinade does all the work, infusing the beef with layers of flavor you can’t get any other way. Served with potato dumplings, red cabbage, or spaetzle, it’s the ultimate comfort food for a special dinner.

Also Read : Easy Pork Tacos with Pineapple Salsa

Traditional Sauerbraten
Pin
Print

Traditional Sauerbraten

Recipe by RecipeWikkiCourse: Main CourseCuisine: GermanDifficulty: Hard
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

450

kcal

Traditional Sauerbraten is a classic German pot roast made by marinating beef for several days in a mixture of vinegar, wine, onions, and spices before slow-cooking it to tender perfection. The long marination gives the meat its signature tangy flavor and melt-in-your-mouth texture. Often served with red cabbage, potato dumplings, or boiled potatoes, it’s a hearty and deeply flavorful dish. Sauerbraten is considered one of Germany’s national dishes and is especially popular for festive occasions.

Ingredients

  • 2 cups red wine vinegar

  • 2 cups dry red wine

  • 2 cups water

  • 1 large onion, sliced

  • 2 carrots, chopped

  • 2 celery stalks, chopped

  • 2 bay leaves

  • 6 whole cloves

  • 10 whole black peppercorns

  • 1 tbsp juniper berries (optional)

  • 1 tsp salt

  • 3–4 lbs beef roast (bottom round or rump)

  • 2 tbsp vegetable oil

  • 2 cups beef broth

  • 6–8 gingersnap cookies, crushed (for thickening)

  • Salt and pepper, to taste

Directions

  • In a large non-reactive container or bowl, combine all marinade ingredients.
  • Submerge the beef in the marinade. Cover and refrigerate 3–5 days, turning the meat once daily so it marinates evenly.
  • Remove beef from the marinade, pat dry, and strain the marinade, reserving both liquid and vegetables.
  • Preheat oven to 325°F (160°C).
  • In a large Dutch oven, heat vegetable oil over medium-high heat. Sear beef on all sides until well browned.
  • Add reserved vegetables and strained marinade liquid, plus beef broth. Bring to a simmer.
  • Cover and braise in the oven 3–4 hours, until meat is very tender.
  • Remove beef to a platter and tent with foil.
  • Strain the cooking liquid into a saucepan. Discard solids.
  • Bring liquid to a simmer and whisk in crushed gingersnaps to thicken. Season with salt and pepper to taste.
  • Slice roast and serve with warm gravy.

Notes

  • The gingersnaps add both flavor and a silky texture to the gravy — don’t skip them!
  • Sauerbraten is excellent served with potato dumplings (Kartoffelklöße) or red cabbage.
  • Leftovers keep well and taste even better the next day.

The post Traditional Sauerbraten appeared first on RecipeWikki.

]]>