Name: German Sauerbraten Recipe
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: German
Ingredients: 4 pounds beef chuck roast or rump roast; 2 1/2 teaspoons salt; 1 teaspoon sugar; 4 slices bacon, finely diced (optional); 2 Tablespoons vegetable oil; 2 yellow onions, large, chopped; 2 large carrots, diced; 1 leek, large, chopped, thoroughly washed and drained; 3 cloves garlic, minced; 2 large sprigs thyme; 2 small sprigs rosemary; 2 bay leaves; 8 juniper berries, cracked; 6 cloves, whole; 10 black peppercorns, whole and cracked; 2 1/2 cups red wine; 1 cup red wine vinegar; 1 1/2 cups water; 1 tablespoon honey; 10 gingersnap cookies, crushed; 1/4 cup raisins; 4 tablespoons all-purpose flour

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Introduction

German Sauerbraten is a classic pot roast known for its rich, tangy flavor and tender texture. This traditional dish combines a marinated beef roast with a spiced gravy, creating a comforting meal perfect for family dinners or special occasions.

A thick, medium-rare beef roast with a dark brown, crispy outer layer sits on a white plate decorated with small purple and green floral designs, placed on a wooden board. The roast is partially sliced, revealing a pink, juicy interior with four slices fanned out on the right side. A small bunch of fresh green herbs sits on top of the roast, and a savory brown sauce pools underneath. To the right of the plate, a silver knife, two red cherry tomatoes on the vine, and a small wooden bowl filled with chopped herbs rest on the white marbled surface. In the background, a large window shows a blurred cityscape under a bright and partly cloudy sky. Photo taken with an iphone --ar 4:5 --v 7

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 large yellow onions, chopped
2 large carrots, diced
1 large leek, chopped, thoroughly washed and drained
3 cloves garlic, minced
2 large sprigs thyme
2 small sprigs rosemary
2 bay leaves
8 juniper berries, cracked
6 whole cloves
10 black peppercorns, whole and cracked
2 1/2 teaspoons salt
1 teaspoon sugar
2 1/2 cups red wine
1 cup red wine vinegar
1 1/2 cups water
4 tablespoons all-purpose flour
1/4 cup raisins

Instructions

Step 1: Trim any excess fat from the beef and season it with salt and pepper on all sides.
Step 2: Heat the vegetable oil in a large pot over medium-high heat. Add the meat and sear it until browned on all sides, then remove and set aside.
Step 3: In the same pot, sauté the onions, carrots, and leek until softened and lightly browned. Add the garlic and cook for another minute.
Step 4: Tie thyme and rosemary sprigs into a bouquet garni with kitchen twine. Add it to the pot along with bay leaves, juniper berries, cloves, peppercorns, crushed gingersnaps, honey, salt, and sugar. Stir to combine.
Step 5: Pour in the red wine, red wine vinegar, and water to deglaze the pot, scraping up any browned bits with a wooden spoon.
Step 6: Return the meat to the pot, bring to a simmer, cover, and cook over low heat for 2 to 3 hours until tender, turning occasionally.
Step 7: Remove the meat and set aside. In a small bowl, whisk the flour with some water until smooth, then stir into the pot. Cook until the sauce thickens.
Step 8: Return the meat and add raisins. Simmer together for 10–15 minutes to blend flavors.
Step 9: Slice the Sauerbraten thinly and serve with sauce spooned over. Traditional sides like potato dumplings or noodles work well.

Tips & Variations

Marinate the meat overnight in the wine and vinegar mixture for extra tenderness and flavor.
Use a heavy-bottomed pot to ensure even cooking and prevent burning.
Allow the meat to rest before slicing to keep it juicy.
Prepare Sauerbraten a day ahead and reheat to develop deeper flavors.
Consider using a slow cooker for convenience, following the same steps but adjusting cooking time accordingly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to preserve the meat’s tenderness and prevent the sauce from thickening too much. Sauerbraten also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A large piece of cooked roast beef sits on a round white plate with a floral border, placed on a wooden board. The beef is thick and juicy with a dark brown crust and a moist, pink center. Four slices have been cut and fanned out in front of the main piece, resting in a pool of savory brown gravy. A small bunch of fresh green herbs is placed on top of the roast, and sprigs of herbs lie around the plate. To the right, near a silver carving knife, are two bright red cherry tomatoes and a small wooden bowl with green chopped herbs. The whole scene rests on a white marbled surface, with a city skyline visible through a window in the background under a blue sky. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for Sauerbraten?

Yes, beef chuck or rump roast are traditional and work best due to their flavor and texture. Other tough cuts suited for slow cooking can also be used.

What can I serve with Sauerbraten?

Classic accompaniments include potato dumplings, spätzle, boiled potatoes, or egg noodles. Red cabbage or sauerkraut also complement the dish well.