Sauerbraten
Germany's iconic national roast: tender beef, marinated for days in a zesty blend of vinegar and spices, then slow-braised to perfection. The rich, savory gravy is thickened and subtly sweetened with crushed gingersnaps and finished with a touch of sour cream.
🧂 Ingredients
- 1.5 kg Beef rump roast (or bottom round)(A well-marbled cut will yield the best results.)
- 500 ml Red wine vinegar(Use a good quality vinegar for best flavor.)
- 250 ml Dry red wine(Such as a Pinot Noir or Merlot.)
- 2 large Yellow onions(Peeled and roughly chopped.)
- 2 medium Carrots(Peeled and roughly chopped.)
- 3 whole Bay leaves
- 6 whole Whole cloves
- 8 whole Juniper berries(Lightly crushed to release flavor.)
- 100 g Gingersnaps(Crushed into fine crumbs. These are essential for thickening and flavor.)
- 120 ml Sour cream(Full fat recommended for richness.)
- 2 tablespoons Vegetable oil or beef fat(For searing the roast.)
- 250 ml Beef broth(Low sodium preferred.)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Prepare the marinade: In a large non-reactive bowl or container, combine the red wine vinegar, red wine, chopped onions, chopped carrots, bay leaves, cloves, and crushed juniper berries. Place the beef roast into the marinade, ensuring it is fully submerged. Cover tightly and refrigerate for 4 to 6 days. Turn the roast daily to ensure even marination.
⏱️ 4-6 days - 2
Remove the roast from the marinade, reserving the marinade and vegetables. Pat the beef thoroughly dry with paper towels; this is crucial for achieving a good sear. Season generously with salt and freshly ground black pepper.
⏱️ 15 minutes - 3
Heat the vegetable oil or beef fat in a large, heavy-bottomed Dutch oven or oven-safe pot over medium-high heat until shimmering. Carefully sear the beef roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast from the pot and set aside.
⏱️ 10 minutes - 4
Add the reserved marinated vegetables to the same pot. Cook over medium heat, stirring occasionally, until they begin to soften and lightly caramelize, about 5-7 minutes. This step builds flavor for the sauce.
⏱️ 7 minutes - 5
Strain the reserved marinade through a fine-mesh sieve into a separate bowl, discarding the solids (or reserving them for another use if desired). Pour the strained marinade into the pot with the vegetables. Add the beef broth.
⏱️ 5 minutes - 6
Return the seared beef roast to the pot, nestling it into the liquid and vegetables. The liquid should come about halfway up the sides of the roast. Bring the liquid to a simmer.
⏱️ 5 minutes - 7
Cover the pot tightly and transfer it to a preheated oven. Braise at 160°C (320°F) for 3 to 3.5 hours, or until the beef is fork-tender. The internal temperature should reach at least 88°C (190°F).
⏱️ 3-3.5 hours - 8
Carefully remove the tender roast from the pot and place it on a warm platter. Tent loosely with foil to keep warm.
⏱️ 5 minutes - 9
Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing gently on the cooked vegetables to extract maximum flavor. Discard the solids. Skim off any excess fat from the surface of the liquid.
⏱️ 5 minutes - 10
Bring the strained braising liquid to a simmer over medium heat. In a small bowl, whisk together the crushed gingersnaps and sour cream until smooth. Gradually whisk this mixture into the simmering liquid. Continue to simmer, stirring constantly, until the sauce has thickened to your desired consistency, about 5-10 minutes. Taste and adjust seasoning with salt and pepper if needed.
⏱️ 10-15 minutes - 11
Slice the sauerbraten against the grain and serve hot, generously ladled with the gingersnap gravy. This dish is traditionally served with potato dumplings (Kartoffelklöße) or red cabbage.
⏱️ 5 minutes
💡 Pro Tips
- ✓The longer the marinating time (within the 4-6 day range), the more tender and flavorful the beef will become.
- ✓Gingersnaps are key to the authentic flavor and thickening of the gravy. They add a subtle sweetness and spice that balances the acidity.
- ✓For an even richer sauce, you can reduce the strained braising liquid further before adding the gingersnap mixture.
- ✓Ensure the roast is completely dry before searing for a beautiful brown crust.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Rhineland style: Add a handful of raisins to the gravy during the last 30 minutes of braising.
- For a different flavor profile, try using pork shoulder or venison instead of beef. Adjust marinating and braising times accordingly.