Sauerbraten

  • Total time - 4 - 6 days (marinating) + 3 - 4 hours (cooking)
  • Prep time - 30 minutes
  • Cooking time - 3 - 4 hours
  • Servings: 6
  • Country: Germany
Slices of Sauerbraten with dark gravy, served with red cabbage and potato dumplings.

Originally, Sauerbraten was made from horse meat, but today beef, for example from the bottom round or rump roast, is most commonly used. It is a typical family meal served on special occasions. Although the preparation takes a long time, most of it is marinating, which makes the taste unforgettable.

Ingredients

Ingredients for Sauerbraten

  • 1.5 kg beef roast (rump or bottom round)
  • 2 pieces onion, chopped
  • 2 pieces carrot, chopped
  • 2 pieces celery stalk, chopped
  • 2 tablespoons canola or sunflower oil
  • to taste salt and black pepper

Ingredients for the Marinade

  • 250 ml red wine vinegar
  • 250 ml red wine (dry)
  • 250 ml water
  • 2 pieces bay leaves
  • 5 pieces juniper berries
  • 5 pieces cloves
  • 10 pieces whole black peppercorns

Ingredients for the Gravy

  • 50 g grated gingerbread or dark bread
  • 50 g raisins
  • 1 teaspoon sugar

Instructions

Step 1: Marinating (4-6 days)

In a saucepan, combine the marinade ingredients and bring to a boil. Let it cool. Place the meat in a bowl or bag and pour the cooled marinade over it. Ensure the meat is fully submerged. Refrigerate for 4 to 6 days, turning it once a day.

Step 2: Preparing for Braising

Remove the meat from the marinade and pat it dry. Reserve the marinade and vegetables. Season the meat thoroughly with salt and pepper on all sides.

Heat the oil in a large pot or Dutch oven. Sear the meat on all sides until browned. Remove and set aside.

Add the reserved vegetables (onion, carrot, celery) to the pot and sauté until softened and browned.

Step 3: Braising

Return the meat to the pot with the vegetables. Pour the reserved marinade over it. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 3-4 hours, or until the meat is tender enough to pull apart. Turn the meat occasionally during cooking.

Step 4: Making the Gravy and Serving

Once the meat is done, remove it from the pot and keep it warm. Strain the liquid and vegetables through a sieve into another pot, mashing the vegetables (or discard them if you prefer a thinner gravy).

Add the grated gingerbread and raisins to the gravy. Simmer for 5-10 minutes until the sauce thickens. Season with sugar and salt to taste. Slice the meat and serve with the gravy poured over it. It is traditionally served with potato dumplings, red cabbage, or spaetzle.