German Sauerbraten Recipe

It typically uses a beef chuck roast or rump roast weighing around 4 pounds. The meat is often seared in a pot with vegetable oil to create a delicious crust and enhance its taste.

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5 from 1 vote

Prep Time: 35

Cook Time: 3 35

Total Time: 4 10

Course: Main Course

Cuisine: German

Keyword: German Sauerbraten Recipe

Servings: Servings

Calories: 646 kcal

Equipment

Large pot for searing and braising the meat
Wooden spoon for stirring and scraping
Kitchen twine for tying the bouquet garni
Small bowl for making the flour paste
Serving platter for presenting the sliced Sauerbraten

Ingredients

4 pounds beef chuck roast or rump roast
4 slices bacon finely diced (optional)
2 Tablespoons vegetable oil
10 gingersnap cookies crushed
1 tablespoon honey
2 yellow onions large -chopped
2 large carrots diced
1 leek large -chopped, thoroughly washed and drained to remove any dirt
3 cloves garlic minced
2 thyme large sprigs
2 rosemary small sprigs
2 bay leaves
8 juniper berries cracked
6 cloves whole
10 black peppercorns whole -cracked
2 1/2 teaspoons salt
1 teaspoon sugar
2 1/2 cups wine red
1 cup vinegar red wine
1 1/2 cups water
4 tablespoons all-purpose flour
1/4 cup raisins

Instructions

Prepare the Meat:

a. Trim any excess fat from the beef chuck roast or rump roast.
b. Season the meat with salt and pepper on all sides.

Sear the Meat:

a. Heat 2 tablespoons of vegetable oil in a large pot over medium-high heat.
b. Add the seasoned meat to the pot and sear it on all sides until browned.
c. Remove the meat from the pot and set it aside.

Sauté the Aromatics:

a. In the same pot, add the chopped yellow onions, diced carrots, and chopped leek.
b. Sauté the vegetables until they are softened and lightly browned.
c. Add the minced garlic and continue to sauté for another minute.

Add the Spices and Flavorings:

a. Tie together the sprigs of thyme and rosemary with kitchen twine to make a bouquet garni.
b. Place the bouquet garni, bay leaves, cracked juniper berries, cloves, and cracked black peppercorns in the pot with the sautéed vegetables.
c. Stir in the crushed gingersnap cookies, honey, salt, and sugar.

Deglaze with Liquids:

a. Pour in the red wine, red wine vinegar, and water to deglaze the pot.
b. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits.

Braise the Meat:

a. Return the seared meat to the pot and bring the liquid to a simmer.
b. Cover the pot and let the meat simmer over low heat for about 2-3 hours, or until it becomes tender.
c. Turn the meat occasionally during cooking to ensure it cooks evenly.

Thicken the Sauce:

a. Once the meat is tender, remove it from the pot and set it aside.
b. In a small bowl, whisk together the all-purpose flour with a little water to form a smooth paste.
c. Stir the flour paste into the liquid in the pot and let it cook for a few more minutes until the sauce thickens.

Add the Finishing Touches:

a. Return the meat to the pot and add the raisins.
b. Simmer the meat and sauce together for an additional 10-15 minutes to allow the flavors to meld.

Serve:

a. Slice the Sauerbraten into thin slices and place them on a serving platter.
b. Spoon some of the sauce over the meat.
c. Serve the German Sauerbraten hot with traditional accompaniments like potato dumplings or noodles.

Notes

Marinate the meat overnight to enhance its tenderness and flavor.

Use a heavy-bottomed pot to ensure even heat distribution during cooking.

Allow the meat to rest for a few minutes before slicing to retain its juices.

For a deeper flavor, prepare the Sauerbraten a day in advance and reheat it before serving.

Consider using a slow cooker for an alternative cooking method, following the same steps.

Nutrition

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