One of Germany’s national dishes, this authentic German Sauerbraten is marinated, cooked until tender, and served with a wonderfully rich and flavorful sweet-tangy gravy! Serve it with homemade Rotkohl and potatoes, Knödel or Spätzle and you’re all set for a memorable feast!
Growing up in southern Germany until my mid-20’s, Sauerbraten was a dish I always looked forward to. Both my German mother and my Oma would make it served with Rotkohl, Knödle and potatoes, sometimes Spätzle, and it was a memorable feast every time. It was also a dish we loved to order at restaurants. Wherever we went it was made a little differently, but always delicious.
Sauerbraten is a traditional German beef roast that is marinated, browned, and slow-cooked. It is usually marinated in a mixture of vinegar, wine, spices and herbs over the course of several days which tenderizes the meat and infuses it with its characteristic tangy flavor (hence the name sauerbraten, the German word for “sour roast”).
Sauerbraten recipes vary by region, each adding their own touches. Some regions use just vinegar, some just wine and others use a combination of both, which is the most common. There is always the addition of a sweet ingredient to balance the acidity and sourness of the sauce and some regions do this by adding ginger snap cookies, raisins, sugar, honey or sugar beet syrup (or often a combination of them) to achieve that balance. The addition of ginger snaps also serves to thicken the gravy.
Sauerbraten is a German roast of marinated meat, traditionally beef. Since it’s generally made with tougher cuts (usually the rump roast), the meat is marinated for days at a time. The roast is sliced and served with a gravy. In some recipes, the gravy is made with gingersnaps.
What to Serve with Sauerbraten
There are several traditional sides you can choose from. Besides potatoes, two of the most traditional and popular options are Semmelknödel and Kartoffelklöße (be sure to try our homemade Knödel recipe). Another delicious option is Spätzle. Some parts of Germany even serve Sauerbraten with Kartoffelpuffer.
And you most definitely need to serve Sauerbraten with German Rotkohl – it’s tradition and it’s a must!
Where Did Sauerbraten Originate?
The origin of Sauerbraten has been ascribed to Julius Caesar who is documented as having sent beef marinated in wine all the way from Rome to the new Roman colony of Cologne. Saint Albert the Great of Cologne was later credited with having popularized the recipe in the 13th century. Originally the dish was most commonly made with horse and there are a few restaurants that still serve it, but today it’s primarily made with beef. Sometimes it’s also made with venison or lamb.
This quintessential German dish is found on the menus of many German restaurants both in and outside of Germany. It has been one of Germany’s most popular dishes for generations and as such has become one of its official national dishes.
Beautiful Berchtesgaden in Bavaria, a favorite family vacation spot while growing up in the Swabia region of Southern Germany.
Sauerbraten is a dish that definitely requires some advance planning as the roast has to marinate for about a week before it’s ready to cook. Don’t cut corners by shortening the marinating time. Let the meat marinate fully and then reap the rewards for your patience!
Place all of the veggies and herbs in a heavy stock pot or Dutch oven along with the garlic, juniper berries, whole cloves, bay leaves, salt, sugar and peppercorns. Add the red wine, red wine vinegar and water.
Bring the mixture to a boil, reduce the heat, cover and simmer for 10 minutes. Turn off the heat and let the mixture cool down completely. Nestle the roast in the vegetable marinade and place the lid on the pot.
Let it marinate in the fridge for at least 4 days, preferably 7. (Traditionally, the marinating time is as long as 2 weeks!) Unless the meat is completely submerged under the liquid, turn the roast over once every day.
Remove the roast and strain the liquid from the vegetables. Reserve the vegetables.
Pat the roast dry with paper towels.
Rinse the pot out and heat a tablespoon or two of oil in it over high heat. Generously brown the roast on all sides.
Remove the roast and set aside. If using bacon, fry the bacon until done.
Leave about 2 tablespoons of the oil/fat in the pot. Place the strained vegetables in the pot (along with the bacon if using) and cook for 5-7 minutes. Stir in the flour, cooking the mixture for a minute or two to eliminate the flour flavor. Add the liquid that you strained from the vegetable marinade, bring it to a boil, stirring constantly to prevent lumps.
Add the raisins, honey and crushed ginger snaps. Return the roast to the pot.
Bring to a boil, reduce the heat to low, cover and simmer for 2-4 hours or until the meat is very tender. Cooking time will vary depending on the type of roast and how long the roast marinated.
Note: The longer you let the roast marinate the faster it will cook because the meat will be more tender from the start. So check on your roast periodically for doneness.
When the roast is done, remove and transfer it to a plate and let it rest for 5 minutes before slicing. In the meantime, strain the gravy.
Strain the gravy and return it to the pot.
Taste and more sugar, salt and pepper as desired. If you want your gravy thicker, make a cornstarch slurry to thicken the gravy.
Note: The balance of sour to sweet is a matter of personal taste – adjust the flavor according to your preference. If the flavor is too strong for you, you can also dilute it with a little water or broth.
Let the roast rest for 5 minutes after removing it from the pot. Then slice the roast.
Spoon the hot gravy over the sliced Sauerbraten and serve immediately.
Sauerbraten Rhenish – Authentic German Sauerbraten Recipe
FAQ
What cut of beef is sauerbraten made from?
What was sauerbraten originally made of?
Why is my sauerbraten tough?
What does sauerbraten mean in German?
What is German sauerbraten?
This authentic German Sauerbraten recipe makes the most tender and juicy roast beef and a wonderful sweet and sour gravy. Beef is richly marinated for a few days in a mixture of red wine, vinegar, and a mix of flavorful herbs and warm spices. Then, the meat is braised until succulent and tender—it’s so irresistible! WANT TO SAVE THIS RECIPE?
What kind of meat is used in Sauerbraten?
Sauerbraten can be made with many different kinds of roasting meat. Tougher, less expensive cuts of meat are used—typically a rump roast or bottom round of beef. Venison or other game is often prepared as sauerbraten as the spices and vinegar take away the gamey taste of the meat.
How many German sauerbraten recipes are there?
You might have thought like many other people that there is only one German recipe that is truly authentic. Fact is that depending on the region there are a variety of German Sauerbraten recipes.
What is Sauerbraten & how do you make it?
It is usually marinated in a mixture of vinegar, wine, spices and herbs over the course of several days which tenderizes the meat and infuses it with its characteristic tangy flavor (hence the name sauerbraten, the German word for “sour roast”). Sauerbraten recipes vary by region, each adding their own touches.