If you’re a fan of heartwarming, delicious meals, then German Sauerbraten is a must-try! Sauerbraten, meaning “sour roast”, is a traditional German dish that’s rich in flavour and has a tender, melt-in-your-mouth texture.
This pot roast is marinated for several days in a mixture of vinegar, water, and spices, which gives it an incredibly unique taste.
In this post, I am going to guide you through making this classic dish with ease!
Ingredients You’ll Need
Ingredient | Quantity |
Beef Roast (Chuck or Round) | 3-4 lbs |
Water | 2 cups |
Red Wine Vinegar | 1 cup |
Onion (sliced) | 1 large |
Carrots (sliced) | 2 medium |
Celery Stalks (sliced) | 2 |
Bay Leaves | 2 |
Whole Cloves | 4 |
Whole Black Peppercorns | 10 |
Mustard Seeds | 1 tsp |
Salt | To taste |
Sugar | 1 tsp |
Flour | For thickening |
Oil | For browning |
Marinade Preparation
- In a large pot, combine water, red wine vinegar, onions, carrots, and celery.
- Add bay leaves, cloves, peppercorns, mustard seeds, salt, and sugar.
- Bring the mixture to a boil, then let it cool to room temperature.
- Place the beef roast in a deep dish and pour the marinade over it.
- Ensure the meat is completely covered with the marinade.
- Cover the dish and refrigerate for 2 to 4 days, turning the meat daily.
Cooking the Sauerbraten
- Remove the beef from the marinade and pat it dry with paper towels.
- Heat oil in a large pot over medium-high heat.
- Brown the beef on all sides.
- Strain the marinade to remove the solid pieces and reserve the liquid.
- Add the strained marinade to the pot with the beef.
- Bring to a boil, then reduce heat to a simmer.
- Cover and cook for 3 to 4 hours or until the beef is tender.
Making the Gravy
- Once the beef is cooked, remove it from the pot and keep it warm.
- Strain the cooking liquid into a saucepan.
- Bring the liquid to a simmer.
- Gradually mix in flour to thicken the gravy to your liking.
- Cook until the gravy is smooth and has no lumps.
- Slice the beef and serve it with the gravy.
Tips for Perfect Sauerbraten
- Marinate Properly: Don’t rush the marinating process; it’s key to the flavor.
- Low and Slow: Cook the beef on low heat for several hours to make it tender.
- Balance the Flavors: Adjust the sweetness and acidity of the gravy to your taste.
There you have it, a step-by-step guide to making the perfect German Sauerbraten. With this recipe, you’ll be able to recreate a traditional dish that’s been loved for generations. Serve your Sauerbraten with boiled potatoes, red cabbage, or spaetzle for an authentic German experience. Enjoy the rich, savory flavors of this classic comfort food with family and friends!
Frequently Asked Questions
What Is Sauerbraten?
Sauerbraten is a traditional German pot roast, usually of beef (but other meats such as lamb, mutton, pork, and traditionally, horse), marinated before slow cooking as pot roast.
How Long To Marinate Sauerbraten?
Traditionally, Sauerbraten should marinate for 3 to 10 days to fully develop its unique flavors.
What Cut Of Meat For Sauerbraten?
A tough cut like bottom round or chuck roast is ideal for Sauerbraten, as the long, slow cooking process tenderizes the meat.
Can Sauerbraten Be Frozen?
Yes, Sauerbraten can be frozen. Ensure it’s properly cooled and stored in an airtight container to maintain quality.