Traditional Sauerbraten

Tender slices of traditional Sauerbraten drizzled with rich gravy, accompanied by tangy red cabbage and buttery spaetzle.

There is nothing better than a traditional Sauerbraten. Think of it as the German version of pot roast that's loaded with an incredible sweet and sour flavors, slowly cooked, and amazingly tender. It's especially great during the colder months when you're looking for meals that stick to the ribs.

Sauerbraten may seem like a labor of love, but besides the time it takes to marinate the beef, it’s really quite simple to prepare. The key is to let the beef marinate for 3 to 7 days. This allows the meat to not only fill with flavor but help make it extremely tender.

It's great paired with wine braised red cabbage and spaetzel but you can also serve it with mashed potatoes, dumplings, egg noodles, or creamy polenta.

Everything from preparing this to sitting down and enjoying this meal is comforting. The aromas alone will make you hungry.

The Ingredients:

• 3 1/2 - 4lb rump roast/bottom round roast

  
  

• 5 oz gingersnap cookies (about 15 cookies), smashed

• 1/2 cup brown sugar 

Marinade Ingredients:

• 1 cup apple cider vinegar 

• 2 cups red wine

• 1 cup cold water

• 1 large onion, quartered 

• 1/2 lemon, quartered 

• 1 tsp sea salt 

• 1/2 tsp ground pepper 

• 1/2 tsp mustard seeds

• 1 tsp whole cloves

• 1 tsp juniper berries (optional, recommended)

• 3 bay leaves 

Make the Marinade:

Add all of the marinade ingredients to a pot and bring to a boil. Once boiling, lower the heat and simmer for 10 minutes. Turn off the heat and let the marinade cool. Once cool, add the beef into a large bowl and pour the marinade over it. Cover and refrigerate. Flip the beef once a day so that it evenly marinates. Allow beef to soak for at least 3 days and up to 7 days.

Prepare the Sauerbraten:

1. Preheat oven to 325F.

2. Add the beef to a large roasting pan. Gently pour the marinade around the roast.

3. Cover and roast for 2 hours or until meat is tender. 

4. Remove roast from the pan and allow to rest on a cutting board. Tent with foil.

5. Strain the solids from the marinade/pan juices into a small sauce pan. Bring sauce to a low boil. 

6. Whisk in the gingersnap crumbs and brown sugar. Lower heat to slow simmer and whisk until thickened. About 10 minutes. 

7. Using a sharp knife, slice the meat against the grain and place on a serving platter. Add any remaining juices on the board over the meat.

8. Pour about half the sauce over the meat. When ready to serve, ladle the meat with remaining sauce. 

Serving suggestions:

Wine Braised Red Cabbage 

Buttered Spatzle or Creamy Mashed Potatoes