German Sauerbraten Recipe
This flavorful dish centers around marinated and slow-cooked meat, typically beef, although other meats like pork, lamb, or even traditionally horsemeat have been used in various regions of Germany.
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Servings: 8 People
Calories: 121 kcal
Equipment
- Large bowl for marinating
- Resealable plastic bag for marinating the meat
- Large ovenproof Dutch oven or roasting pan for searing and slow-cooking
- Cutting board for slicing the cooked meat
- Ladle for serving the sauce
- Plates and utensils for serving
Ingredients
- 2 onions large chopped
- 2 carrots large chopped
- 1 leek large chopped
- 3 cloves garlic minced
- 2 sprigs thyme
- 2 sprigs rosemary
- 2 bay leaves
- 8 juniper berries
- 6 whole cloves
- 10 whole black peppercorns cracked
- 2 ½ tsp kosher salt
- 1 tbsp sugar
- 2 cups red wine
- 1 ½ cups red wine vinegar
- 1 cup beef broth
- ½ cup raisins golden optional
Instructions
Marinade Preparation.
- a. In a large bowl, combine chopped yellow onions, carrots, leek, minced garlic, thyme sprigs, rosemary sprigs, bay leaves, juniper berries, whole cloves, cracked black peppercorns, kosher salt, and sugar.
- b. Pour red wine, red wine vinegar, and beef broth over the mixture.
- c. Add optional golden raisins if desired.
- d. Stir well to ensure all ingredients are evenly mixed.
- e. Cover the bowl and refrigerate the marinade for at least 24 to 48 hours, allowing the flavors to meld.
Meat Marination.
- a. Place the beef chuck roast or rump roast into a large, resealable plastic bag.
- b. Carefully pour the prepared marinade over the meat.
- c. Seal the bag, ensuring all excess air is removed to maximize contact between the meat and marinade.
- d. Refrigerate the meat in the marinade for at least 3 to 5 days, turning it occasionally to ensure even marination.
Preheat Oven.
- a. Preheat your oven to 325°F (160°C).
Roasting the Meat.
- a. Remove the marinated meat from the plastic bag, allowing any excess marinade to drip off.
- b. In a large ovenproof Dutch oven or roasting pan, heat vegetable oil over medium-high heat.
- c. Sear the meat on all sides until it develops a golden-brown crust, approximately 4-5 minutes per side.
- d. Once seared, remove the meat from the pan and set it aside.
Creating the Sauce.
- a. In the same pan, add the crushed gingersnap cookies to the remaining marinade and stir well to dissolve.
- b. Return the seared meat to the pan, covering it with the sauce.
Slow Cooking.
- a. Cover the Dutch oven or roasting pan with a tight-fitting lid.
- b. Place it in the preheated oven and roast for approximately 3 to 3.5 hours, or until the meat is fork-tender.
- c. Check the meat periodically, ensuring it stays submerged in the sauce. If needed, add a bit of water to maintain the desired consistency.
Final Preparation.
- a. Once the meat is tender, remove it from the oven.
- b. Transfer the meat to a cutting board and allow it to rest for a few minutes.
- c. While the meat rests, skim any excess fat from the sauce if necessary.
- d. Slice the Sauerbraten into thin pieces against the grain.
Notes
Marinate the meat for an extended period to enhance the flavor.
Sear the meat until it forms a rich, golden-brown crust for a flavorful base.
Skim excess fat from the sauce for a healthier dish.
Serve with traditional side dishes like red cabbage, potato dumplings, or boiled potatoes.
Pair with a glass of red wine for a perfect complement.
Experiment with different meats like pork or lamb for variation.
Make extra sauce to have on hand for reheating or serving with leftovers.
Nutrition
Calories: 121kcal | Carbohydrates: 17g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 861mg | Potassium: 303mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2749IU | Vitamin C: 6mg | Calcium: 35mg | Iron: 1mg
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