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German Sauerbraten Recipe

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★★★★★

4.8 from 90 reviews

Traditional German Sauerbraten is a flavorful pot roast marinated and slow-cooked with aromatic spices, vegetables, and a tangy sauce enriched with crushed gingersnap cookies and raisins. This classic dish features tender seared beef braised in red wine and vinegar for a rich, hearty meal perfect for family dinners or special occasions.

Ingredients

Scale

Meat and Seasonings

  • 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

Vegetables and Aromatics

  • 2 yellow onions, large, chopped
  • 2 large carrots, diced
  • 1 leek, large, chopped, thoroughly washed and drained
  • 3 cloves garlic, minced

Herbs and Spices

  • 2 large sprigs thyme
  • 2 small sprigs rosemary
  • 2 bay leaves
  • 8 juniper berries, cracked
  • 6 cloves, whole
  • 10 black peppercorns, whole and cracked

Liquids and Flavorings

  • 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

Thickening Agent

  • 4 tablespoons all-purpose flour

Instructions

  1. Prepare the Meat: Trim any excess fat from the beef chuck or rump roast, then season it evenly with salt and pepper on all sides to enhance flavor.
  2. Sear the Meat: Heat 2 tablespoons of vegetable oil in a large pot over medium-high heat. Add the seasoned meat and sear it on all sides until it develops a rich brown crust, then remove and set aside.
  3. Sauté the Aromatics: In the same pot, add chopped yellow onions, diced carrots, and chopped leek. Sauté the vegetables until softened and lightly browned. Stir in minced garlic and cook for an additional minute to release its aroma.
  4. Add the Spices and Flavorings: Tie sprigs of thyme and rosemary with kitchen twine to form a bouquet garni. Add the bouquet garni, bay leaves, cracked juniper berries, cloves, and cracked black peppercorns to the pot. Stir in crushed gingersnap cookies, honey, salt, and sugar to build depth of flavor.
  5. Deglaze with Liquids: Pour in the red wine, red wine vinegar, and water to deglaze the pot, scraping the bottom with a wooden spoon to loosen browned bits that add richness.
  6. Braise the Meat: Return the seared meat to the pot and bring the liquid to a gentle simmer. Cover the pot and braise over low heat for 2-3 hours, turning the meat occasionally to ensure even cooking until tender.
  7. Thicken the Sauce: Remove the meat and set aside. In a small bowl, whisk all-purpose flour with a bit of water to create a smooth paste. Stir this paste into the cooking liquid and simmer for a few minutes until the sauce thickens.
  8. Add the Finishing Touches: Return the meat to the pot along with raisins, and simmer together for 10-15 minutes allowing flavors to meld and the raisins to plump.
  9. Serve: Thinly slice the Sauerbraten and arrange on a serving platter. Spoon the thickened sauce over the meat and serve hot, ideally with traditional sides such as potato dumplings or noodles.

Notes

  • Marinate the meat overnight in the marinade for enhanced tenderness and a more complex flavor profile.
  • Use a heavy-bottomed pot to ensure even heat distribution and avoid burning the aromatics during sautéing.
  • Allow the meat to rest after cooking before slicing to retain its juices and ensure moist, tender slices.
  • Prepare Sauerbraten a day ahead whenever possible and gently reheat to develop deeper flavors.
  • For convenience, a slow cooker can be used to braise the meat, following the same preparation and ingredient steps.

Keywords: German Sauerbraten, Sauerbraten recipe, German pot roast, braised beef, traditional German cuisine

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