Rheinischer Sauerbraten
A classic Rhineland dish featuring tender, slow-braised beef marinated in a tangy vinegar mixture, served with a rich, slightly sweet sauce enriched with gingerbread and raisins. Traditionally served with potato dumplings (Klöße).
🧂 Ingredients
- 1.5 kg Beef rump roast or bottom round(A lean but flavorful cut that benefits from slow braising.)
- 500 ml Red wine vinegar(Use a good quality red wine vinegar for the best flavor.)
- 500 ml Water
- 3 medium Onions(Peeled and roughly chopped.)
- 2 medium Carrots(Peeled and roughly chopped.)
- 2 stalks Celery stalks(Roughly chopped.)
- 2 leaves Bay leaves
- 6-8 berries Juniper berries(Lightly crushed.)
- 1 tablespoon Black peppercorns
- 2 whole Cloves
- 2 tablespoons Vegetable oil or lard(For searing the beef.)
- 500 ml Beef broth(Low sodium preferred.)
- 100 g Lebkuchen (German gingerbread)(Crumbled. This is key for thickening and flavor.)
- 100 g Raisins(Optional, but traditional for sweetness.)
- 1-2 tablespoons Sugar(To taste, depending on the sweetness of the gingerbread.)
- to taste Salt
- to taste Freshly ground black pepper
👨🍳 Instructions
- 1
Prepare the marinade: In a large non-reactive bowl or container, combine the red wine vinegar and water. Add the chopped onions, carrots, celery, bay leaves, crushed juniper berries, peppercorns, and cloves. Stir to combine.
⏱️ 10 minutes - 2
Marinate the beef: Place the beef roast into the marinade, ensuring it is fully submerged. If necessary, add a little more water or vinegar. Cover tightly and refrigerate for 4 to 7 days, turning the roast once daily to ensure even marination. The meat should become noticeably tender and take on a pinkish hue.
⏱️ 4-7 days - 3
Prepare for braising: Remove the beef from the marinade and pat it thoroughly dry with paper towels. This is crucial for achieving a good sear. Strain the marinade, reserving the liquid and discarding the solids. You can also strain and reserve the vegetables if you plan to use them for the sauce.
⏱️ 15 minutes - 4
Sear the beef: Heat the vegetable oil or lard in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Sear the beef on all sides until deeply browned and a nice crust has formed. This will take about 8-10 minutes total. Remove the beef from the pot and set aside.
⏱️ 10 minutes - 5
Sauté aromatics (optional): If you reserved the vegetables from the marinade, you can sauté them in the same pot for a few minutes until slightly softened and fragrant. This adds another layer of flavor to the sauce.
⏱️ 5 minutes - 6
Deglaze and braise: Pour about half of the reserved marinade liquid into the hot pot and scrape up any browned bits from the bottom. Return the seared beef to the pot. Add the beef broth and enough of the remaining marinade liquid to come about two-thirds of the way up the sides of the roast. Bring the liquid to a simmer.
⏱️ 5 minutes - 7
Slow cook: Cover the pot tightly, reduce the heat to low, and simmer gently for 3 to 3.5 hours, or until the beef is fork-tender. Alternatively, you can braise it in a preheated oven at 150°C (300°F) for the same amount of time.
⏱️ 3-3.5 hours - 8
Make the sauce: Carefully remove the tender beef from the pot and place it on a platter, tented with foil to keep warm. Strain the braising liquid into a saucepan, discarding any solids. Bring the liquid to a simmer over medium heat.
⏱️ 10 minutes - 9
Thicken the sauce: In a small bowl, crumble the Lebkuchen into fine crumbs. Gradually whisk the crumbs into the simmering braising liquid until the sauce begins to thicken. Continue to simmer gently, stirring occasionally, for about 10-15 minutes, allowing the flavors to meld and the sauce to reach a smooth, gravy-like consistency.
⏱️ 15 minutes - 10
Finish the sauce: Stir in the raisins (if using) and sugar to taste. Season the sauce with salt and freshly ground black pepper as needed. The sauce should have a balance of sweet and sour flavors.
⏱️ 5 minutes - 11
Serve: Slice the Sauerbraten against the grain. Ladle the rich sauce generously over the meat. Serve immediately with traditional potato dumplings (Klöße), red cabbage, or mashed potatoes.
⏱️ 5 minutes
💡 Pro Tips
- ✓The long marinating time is essential for tenderizing the beef and infusing it with the characteristic sweet and sour flavor.
- ✓Taste and adjust the seasoning of the sauce at the end. The sweetness from the gingerbread and raisins, combined with the tang of the vinegar, should be well-balanced.
- ✓For an even richer sauce, you can add a tablespoon of currant jelly along with the raisins.
- ✓Sauerbraten is often considered even better the next day, as the flavors have more time to meld. Reheat gently.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Omit the raisins for a less sweet sauce.
- Experiment with different types of vinegar, such as apple cider vinegar or a blend of red wine and balsamic vinegar.
- Some recipes call for adding a dollop of sour cream or crème fraîche to the sauce for extra richness.