Sauerbraten Recipe
German · Main course · 210 min total
Sauerbraten is a classic German pot roast, known for its tangy, sweet-and-sour flavor from a long marinade in vinegar and spices. This recipe delivers tender beef in a rich, savory gravy.
30
min prep
min prep
180
min cook
min cook
6
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 3 lbs beef chuck roast
- 2 cups red wine vinegar
- 2 cups water
- 1 large onion, sliced
- 2 bay leaves
- 6 whole cloves
- 1 tablespoon black peppercorns
- 2 tablespoons sugar
- 1 tablespoon salt
- 2 tablespoons vegetable oil
- 1/2 cup crushed gingersnap cookies
- 1/2 cup raisins (optional)
Instructions
- In a non-reactive bowl, combine vinegar, water, onion, bay leaves, cloves, peppercorns, sugar, and salt. Add beef, cover, and refrigerate for 3-5 days, turning daily.
- Remove beef from marinade; reserve marinade. Pat beef dry with paper towels.
- Heat oil in a Dutch oven over medium-high heat; brown beef on all sides, about 10 minutes.
- Pour reserved marinade over beef; bring to a boil. Reduce heat to low, cover, and simmer for 2.5-3 hours until fork-tender.
- Transfer beef to a platter; keep warm. Strain cooking liquid into a saucepan; bring to a simmer.
- Whisk in crushed gingersnaps and raisins (if using); cook until thickened, about 5 minutes. Season with salt and pepper.
- Slice beef and serve with gravy.
Tips
- Serve with potato dumplings, spaetzle, or boiled potatoes and red cabbage.
- The longer the marination, the more intense the flavor; 5 days is ideal.
- Leftovers can be stored in the refrigerator for up to 4 days.
AI estimate may be inaccurate · Terms