Sauerbraten

This German sauerbraten recipe is the very definition of comfort. While it looks simple on the plate, it requires some prep work (although the active cooking time isn’t really too long). The magic of sauerbraten comes from marinating the beef in a tangy, spiced liquid for several days before slowly braising it. The result is one of the most tender bites of meat you’ll ever taste, with some sour sweetness from the brine. It goes perfectly with homey side dishes like potato dumplings, spaetzle and braised red cabbage.

What is sauerbraten?

Sauerbraten, which translates to “sour roast,” is a traditional German beef dish. To make it, a tougher cut of beef like a chuck roast or rump roast is marinated for several days before being braised in a sweet and tangy liquid. Though recipes vary from region to region, the braising liquid generally includes vinegar, red wine or a combination of both. Originally created to use up the odds and ends of meat, sauerbraten is still a great way to prepare those tougher cuts.

Sauerbraten Ingredients

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• Red wine vinegar: The acid from red wine vinegar helps tenderize the meat as it marinates.
• Seasonings: Whole cloves, bay leaves and salt season the marinade and meat. Spices eventually expire, so make sure to replace them often.
• Brown sugar: Brown sugar provides sweetness to balance the acid in the marinade, and it helps the meat retain moisture so it doesn’t dry out.
• Beef: This German sauerbraten recipe calls for a boneless chuck or rump roast (the latter is sometimes called a top or bottom round roast). These cuts have big beefy flavor but are relatively lean (chuck tends to have more fat than rump roast), and they grow more tender with more prolonged cooking.
• All-purpose flour: Dredging the beef in all-purpose flour helps get a nice brown sear on the meat. Flour also works to thicken the cooking liquid.
• Canola oil: You need a small amount of neutral cooking oil, like canola oil, to brown the meat before braising it.
• Vegetables: Carrot, onion and celery are essential aromatics in most beef braises. Keep them chunky and serve them alongside the meat.

Directions

Step 1: Marinate the beef

TASTE OF HOME

In a large bowl, combine the water, vinegar, cloves, bay leaves, salt and brown sugar. Remove two cups of the marinade and transfer it to a small bowl, covering it and transferring it to the refrigerator.

TASTE OF HOME

Add the roast to the large bowl with the remaining marinade and turn to coat it. Cover and refrigerate it for one to two days, turning the roast twice daily.

Editor’s Tip: You can also marinade the meat in a zip-top bag. Place the bag in a bowl to catch any leaks.

Step 2: Brown the roast

TASTE OF HOME

Discard the marinade and spices from the large bowl. Pat the roast dry, then dredge it in flour, dusting off any extra.

TASTE OF HOME

In a skillet over medium-high heat, brown the roast in oil on all sides.

TASTE OF HOME

When fully browned, remove the roast and transfer it to a small roasting pan. Add the onion, carrots, celery and reserved marinade to the roast.

Step 3: Braise the sauerbraten

Cover and bake the roast at 325°F for 3 hours to 3 hours and 30 minutes, or until the meat is very tender. Remove the meat and vegetables with a slotted spoon and transfer them to a serving platter. Strain the cooking juices, and thicken them if desired.

Editor’s Tip: There are several ways to thicken a sauce. Make a roux with flour and butter, whisk in the cooking juices, and simmer until a thick gravy forms. Or make a cornstarch slurry, add it to the cooking juices, and simmer it for two to three minutes.

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Sauerbraten Variations

• Add gingersnaps: Gingersnaps are a traditional ingredient of sauerbraten! Crumble them up and add them to the cooking liquid to make a thick, gingery gravy.
• Use a different cut of meat: Sauerbraten usually features beef, but you can also make it with venison or pork shoulder.

How to Store Sauerbraten

Sauerbraten can be stored in an airtight container in the fridge for up to four days. The meat and liquid can be stored in the same container.

Can you freeze sauerbraten?

You can freeze sauerbraten! Store it in a freezer-safe airtight container or resealable bag for up to four months. When you’re ready to eat it, thaw it overnight in the fridge before reheating it.

How do you reheat sauerbraten?

Reheat the sauerbraten in its liquids on the stovetop, in the oven or in the microwave. Once the sauce is bubbly and the meat is warm to the touch, it’s ready to go.

Sauerbraten Tips

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Why is my sauerbraten tough?

If your sauerbraten comes out tough, there could be a few reasons why. The marinade is important as a tenderizer, so don’t cut the marinating time short. And make sure you’re cooking the roast at the correct low temperature. Cutting the meat against the grain will also ensure deliciously tender slices.

Can you make sauerbraten in a slow cooker?

Sauerbraten is made for the slow cooker. This slow-cooker sauerbraten calls for a long braise (six to eight hours), but skips the marinating time. It’s a fantastic set-it-and-forget-it meal during the colder months.

What can you serve with sauerbraten?

This dish goes well with other German recipes like potato dumplings, potato pancakes and red cabbage. Applesauce is another popular accompaniment to sauerbraten. Finish off the meal with German apple cake for dessert.