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German Sauerbraten

German Sauerbraten Recipe

5 from 1 vote
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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Prep Time 30 minutes
Cook Time 3 hours 25 minutes
Total Time 3 hours 55 minutes
Servings: 8 People
Course: Main Course
Cuisine: German
Calories: 121
Ingredients Equipment Method Notes

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

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

Method
 

Marinade Preparation.
  1. 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.
  2. b. Pour red wine, red wine vinegar, and beef broth over the mixture.
  3. c. Add optional golden raisins if desired.
  4. d. Stir well to ensure all ingredients are evenly mixed.
  5. e. Cover the bowl and refrigerate the marinade for at least 24 to 48 hours, allowing the flavors to meld.
Meat Marination.
  1. a. Place the beef chuck roast or rump roast into a large, resealable plastic bag.
  2. b. Carefully pour the prepared marinade over the meat.
  3. c. Seal the bag, ensuring all excess air is removed to maximize contact between the meat and marinade.
  4. d. Refrigerate the meat in the marinade for at least 3 to 5 days, turning it occasionally to ensure even marination.
Preheat Oven.
  1. a. Preheat your oven to 325°F (160°C).
Roasting the Meat.
  1. a. Remove the marinated meat from the plastic bag, allowing any excess marinade to drip off.
  2. b. In a large ovenproof Dutch oven or roasting pan, heat vegetable oil over medium-high heat.
  3. c. Sear the meat on all sides until it develops a golden-brown crust, approximately 4-5 minutes per side.
  4. d. Once seared, remove the meat from the pan and set it aside.
Creating the Sauce.
  1. a. In the same pan, add the crushed gingersnap cookies to the remaining marinade and stir well to dissolve.
  2. b. Return the seared meat to the pan, covering it with the sauce.
Slow Cooking.
  1. a. Cover the Dutch oven or roasting pan with a tight-fitting lid.
  2. b. Place it in the preheated oven and roast for approximately 3 to 3.5 hours, or until the meat is fork-tender.
  3. 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.
  1. a. Once the meat is tender, remove it from the oven.
  2. b. Transfer the meat to a cutting board and allow it to rest for a few minutes.
  3. c. While the meat rests, skim any excess fat from the sauce if necessary.
  4. 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.