This authentic German Sauerbraten recipe features a richly marinated and braised beef roast with a delicious sweet-and-sour gravy. Perfect for Oktoberfest celebrations or a hearty German dinner!
Ingredients
Marinade:
- 1 large onion, chopped
- 2 carrots, chopped
- 1 leek, sliced
- 3 cloves garlic, minced
- 2 cups red wine
- 1 cup red wine vinegar
- 1 cup beef broth
- 2 tbsp sugar (or honey)
- 6 juniper berries (optional)
- 1 tsp kosher salt
- 1 tsp whole black peppercorns
- 2 bay leaves
- 3 sprigs thyme
- 1 sprig rosemary
- 4 whole cloves
- ¼ cup raisins (optional)
Roast:
- 3 lbs rump roast (or beef bottom round, chuck roast)
- 2 tbsp vegetable oil
- 10 gingersnap cookies, crushed (for thickening sauce)
Instructions
- Prepare the Marinade: In a large Dutch oven, combine onion, carrots, leek, garlic, juniper berries, cloves, peppercorns, salt, and sugar.
- Pour in red wine, vinegar, and beef broth. Add bay leaves, thyme, rosemary, and raisins.
- Bring to a boil over medium-high heat, then reduce and simmer for 10 minutes.
- Remove from heat and allow to cool completely.
- Marinate the Meat: Place the beef in a glass or ceramic bowl. Pour the cooled marinade over the meat, ensuring it’s fully submerged.
- Cover and refrigerate for at least 2-3 days, up to 10 days. Turn the meat once a day.
- Sear & Braise: Remove beef from marinade and pat dry. Heat oil in a Dutch oven over high heat and sear the meat on all sides.
- Strain the marinade, keeping the liquid and discarding solids.
- Pour the strained marinade over the seared meat, bring to a boil, then cover and simmer over low heat for 2-2.5 hours.
- Make the Gravy: Remove the beef and let it rest for 10 minutes. Strain the cooking liquid, return to the pot, and stir in crushed gingersnaps. Simmer for 10 minutes until thickened.
- Serve: Slice the sauerbraten into thin slices and spoon the rich gravy over the meat. Serve with Rotkohl, Spaetzle, or potato dumplings.
Notes
Authentic German Sauerbraten Recipe – A Classic German Pot Roast 🇩🇪🥩
This authentic German Sauerbraten recipe will transport your taste buds straight to Germany! A beautifully marinated beef roast, braised to perfection, and served with a rich sweet-and-sour gravy – it’s a dish that will impress any food lover. Whether you’re celebrating Oktoberfest or just want to try a traditional German meal, this recipe is a must-try! 🍷🔥🥘 What is Sauerbraten?
Sauerbraten (literally "sour roast") is one of Germany's national dishes. It’s a pot roast marinated for several days in red wine, vinegar, herbs, and spices, which tenderizes the meat and infuses it with deep, complex flavors. The marinade is later transformed into a luscious gravy thickened with gingersnaps, giving it a unique touch of sweetness and spice. 🤤 Sauerbraten is traditionally served with red cabbage (Rotkohl), potato dumplings (Kartoffelklöße), or German egg noodles (Spaetzle), making it a hearty and comforting meal. 🍽️⭐ Why You’ll Love This Recipe
✅ Authentic German flavors – A true taste of traditional German cuisine. ✅ Versatile & customizable – Works with different types of meat. ✅ Make-ahead friendly – The long marination means it’s ready to cook when you are! ✅ Perfect for special occasions – Great for family dinners, Oktoberfest celebrations, or holiday feasts.🍷 What to Serve with Sauerbraten
Traditional side dishes to complete your German meal:- 🥬 Red Cabbage (Rotkohl) – Sweet, tangy, and the perfect complement.
- 🥔 Potato Dumplings (Kartoffelklöße) – Soft and pillowy dumplings.
- 🍜 Spaetzle – Traditional German egg noodles for soaking up the gravy.
- 🥦 Green Beans or Asparagus – A fresh, vibrant veggie side.
- 🥔 Mashed Potatoes – Creamy and comforting.
❄️ How to Store & Reheat Sauerbraten
Refrigerator:
- Store leftovers in an airtight container for up to 4 days.
- Reheat gently in the oven at 300°F (150°C) until warmed through.
Freezer:
- Freeze in portioned airtight containers for up to 3 months.
- Thaw overnight in the fridge before reheating.
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