{"id":280276,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-22T00:47:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/easy-sauerbraten\/"},"modified":"2025-02-18T17:05:59","modified_gmt":"2025-02-18T23:05:59","slug":"easy-sauerbraten","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/easy-sauerbraten\/","title":{"rendered":"Sauerbraten"},"content":{"rendered":"<p>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&#8217;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&#8217;ll ever taste, with some sour sweetness from the brine. It goes perfectly with homey side dishes like potato dumplings, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/spaetzle-dumplings\/\" data-name=\"www.tasteofhome.com\/recipes\/spaetzle-dumplings\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">spaetzle<\/a> and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/german-red-cabbage\/\" data-name=\"www.tasteofhome.com\/recipes\/german-red-cabbage\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">braised red cabbage<\/a>.<\/p>\n<h2>What is sauerbraten?<\/h2>\n<p>Sauerbraten, which translates to &#8220;sour roast,&#8221; is a traditional German beef dish. To make it, a tougher <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-cuts-of-meat\/\" data-name=\"www.tasteofhome.com\/collection\/best-cuts-of-meat\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">cut of beef<\/a> 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.<\/p>\n<h2>Sauerbraten Ingredients<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2116325\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Sauerbraten-TOHD25_35152_JonathanMelendez_01.jpg?fit=700%2C1024\" alt=\"Ingredients laid out in various bowls and dishes.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JONATHAN MELENDEZ FOR TASTE OF HOME<\/span><\/span><\/p>\n<ul>\n<li><strong>Red wine vinegar:<\/strong> The acid from red wine vinegar helps tenderize the meat as it marinates.<\/li>\n<li><strong>Seasonings:<\/strong> Whole cloves, bay leaves and salt season the marinade and meat. <a href=\"https:\/\/www.tasteofhome.com\/article\/do-spices-expire\/\" data-name=\"www.tasteofhome.com\/article\/do-spices-expire\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Spices eventually expire<\/a>, so make sure to replace them often.<\/li>\n<li><strong>Brown sugar:<\/strong> Brown sugar provides sweetness to balance the acid in the marinade, and it helps the meat retain moisture so it doesn&#8217;t dry out.<\/li>\n<li><strong>Beef:<\/strong> 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.<\/li>\n<li><strong>All-purpose flour:<\/strong> Dredging the beef in all-purpose flour helps get a nice brown sear on the meat. Flour also works to thicken the cooking liquid.<\/li>\n<li><strong>Canola oil:<\/strong> You need a small amount of neutral <a href=\"https:\/\/www.tasteofhome.com\/article\/confused-about-cooking-oils-bookmark-this-guide\/\" data-name=\"www.tasteofhome.com\/article\/confused-about-cooking-oils-bookmark-this-guide\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">cooking oil<\/a>, like canola oil, to brown the meat before braising it.<\/li>\n<li><strong>Vegetables:<\/strong> Carrot, onion and celery are essential <a href=\"https:\/\/www.tasteofhome.com\/article\/what-are-aromatics-in-cooking\/?srsltid=AfmBOoop4SjKaXpIG03IuUi5RFnca6YApFat9hkLlJqrF439GTq8gqwn\" data-name=\"www.tasteofhome.com\/article\/what-are-aromatics-in-cooking\/?srsltid=AfmBOoop4SjKaXpIG03IuUi5RFnca6YApFat9hkLlJqrF439GTq8gqwn\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">aromatics<\/a> in most beef braises. Keep them chunky and serve them alongside the meat.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Marinate the beef<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2116320\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Sauerbraten-TOHVS20_35152_BL_09_21_1.jpg?fit=700%2C1024\" alt=\"In a large bowl, combine the water, vinegar, cloves, bay leaves, salt and brown sugar\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>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.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2116321\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Sauerbraten-TOHVS20_35152_BL_09_21_2.jpg?fit=700%2C1024\" alt=\"Add roast to large bowl with remaining marinade; turn to coat\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>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.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> You can also marinade the meat in a zip-top bag. Place the bag in a bowl to catch any leaks.<\/p>\n<h3>Step 2: Brown the roast<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2116324\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Sauerbraten-TOHVS20_35152_BL_09_21_3.jpg?fit=700%2C1024\" alt=\"Pat roast dry; dredge in flour.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Discard the marinade and spices from the large bowl. Pat the roast dry, then dredge it in flour, dusting off any extra.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2116322\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Sauerbraten-TOHVS20_35152_BL_09_21_4.jpg?fit=700%2C1024\" alt=\"In a large skillet over medium-high heat, brown roast in oil on all sides.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>In a skillet over medium-high heat, brown the roast in oil on all sides.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2116323\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Sauerbraten-TOHVS20_35152_BL_09_21_5.jpg?fit=700%2C1024\" alt=\"Transfer to a small roasting pan. Add the onion, carrots, celery and reserved marinade.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>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.<\/p>\n<h3>Step 3: Braise the sauerbraten<\/h3>\n<p>Cover and bake the roast at 325\u00b0F 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.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> There are several ways to <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-thicken-sauce\/\" data-name=\"www.tasteofhome.com\/article\/how-to-thicken-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">thicken a sauce<\/a>. 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.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2116326\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Sauerbraten-TOHD25_35152_JonathanMelendez_02.jpg?fit=700%2C1024\" alt=\"Sauerbraten sliced and served on a platter with vegetables and sauce on the side\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JONATHAN MELENDEZ FOR TASTE OF HOME<\/span><\/span><\/p>\n<h2>Sauerbraten Variations<\/h2>\n<ul>\n<li><strong>Add gingersnaps:<\/strong> Gingersnaps are a traditional ingredient of sauerbraten! Crumble them up and add them to the cooking liquid to make a thick, gingery gravy.<\/li>\n<li><strong>Use a different cut of meat:<\/strong> Sauerbraten usually features beef, but you can also make it with venison or pork shoulder.<\/li>\n<\/ul>\n<h2>How to Store Sauerbraten<\/h2>\n<p>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.<\/p>\n<h3>Can you freeze sauerbraten?<\/h3>\n<p>You can freeze sauerbraten! Store it in a freezer-safe airtight container or resealable bag for up to four months. When you&#8217;re ready to eat it, thaw it overnight in the fridge before reheating it.<\/p>\n<h3>How do you reheat sauerbraten?<\/h3>\n<p>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&#8217;s ready to go.<\/p>\n<h2>Sauerbraten Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2116329\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Sauerbraten-TOHD25_35152_JonathanMelendez_03.jpg?fit=700%2C1024\" alt=\"Sauerbraten sliced and served on a platter with vegetables and sauce on the side\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JONATHAN MELENDEZ FOR TASTE OF HOME<\/span><\/span><\/p>\n<h3>Why is my sauerbraten tough?<\/h3>\n<p>If your sauerbraten comes out tough, there could be a few reasons why. The marinade is important as a tenderizer, so don&#8217;t cut the marinating time short. And make sure you&#8217;re cooking the roast at the correct low temperature. Cutting the meat against the grain will also ensure deliciously tender slices.<\/p>\n<h3>Can you make sauerbraten in a slow cooker?<\/h3>\n<p>Sauerbraten is made for the slow cooker. This <a href=\"https:\/\/www.tasteofhome.com\/recipes\/slow-cooker-sauerbraten\/\" data-name=\"www.tasteofhome.com\/recipes\/slow-cooker-sauerbraten\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">slow-cooker sauerbraten<\/a> calls for a long braise (six to eight hours), but skips the marinating time. It&#8217;s a fantastic set-it-and-forget-it meal during the colder months.<\/p>\n<h3>What can you serve with sauerbraten?<\/h3>\n<p>This dish goes well with other <a href=\"https:\/\/www.tasteofhome.com\/collection\/german-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/german-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">German recipes<\/a> like <a href=\"https:\/\/www.tasteofhome.com\/recipes\/german-potato-dumplings\/\" data-name=\"www.tasteofhome.com\/recipes\/german-potato-dumplings\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">potato dumplings<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/country-potato-pancakes\/\" data-name=\"www.tasteofhome.com\/recipes\/country-potato-pancakes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">potato pancakes<\/a> and red cabbage. <a href=\"https:\/\/www.tasteofhome.com\/recipes\/chunky-applesauce\/\" data-name=\"www.tasteofhome.com\/recipes\/chunky-applesauce\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Applesauce<\/a> is another popular accompaniment to sauerbraten. Finish off the meal with <a href=\"https:\/\/www.tasteofhome.com\/recipes\/potluck-german-apple-cake\/\" data-name=\"www.tasteofhome.com\/recipes\/potluck-german-apple-cake\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">German apple cake<\/a> for dessert.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>This sauerbraten recipe calls for a long marinade in a tangy, sweet-and-sour sauce and a slow braise to ensure the most tender beef.<\/p>\n","protected":false},"author":7061,"featured_media":2116011,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[307308,307313,304328,305271,304993,304292,305487,305334,305343,304988,303887,306848,304348,304268,307307,306441,324623,304238,304150,303883],"categories-v2":[310347,310349,308988,308984,309216,308940,308305,310796,309337,309351,308935,308478,309603,309000,259483,310342,312419,309177,339175,309434,308476],"coauthors":[340582],"recommended_recipes":[{"post_title":"Easy Lasagna","post_link":"\/recipes\/easy-lasagna\/","post_image":"\/wp-content\/uploads\/2018\/01\/Easy-Lasagna_EXPS_TOHVP_8209_MF_10_19_EasyLasagna_1.jpg"},{"post_title":"Easy Mostaccioli","post_link":"\/recipes\/easy-mostaccioli\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps41180_SD1440071D13A.jpg"},{"post_title":"Easy Chili Verde","post_link":"\/recipes\/easy-chili-verde\/","post_image":"\/wp-content\/uploads\/2024\/10\/Easy-Chili-Verde_EXPS_FT24_160849_EC_0925_3.jpg"},{"post_title":"Easy Chicken Francese","post_link":"\/recipes\/chicken-francese-2\/","post_image":"\/wp-content\/uploads\/2024\/11\/Easy-Chicken-Francese_EXPS_FT24_278213_JR_1115_7.jpg"},{"post_title":"Slow-Cooker Sauerbraten","post_link":"\/recipes\/slow-cooker-sauerbraten\/","post_image":"\/wp-content\/uploads\/2018\/01\/Slow-Cooker-Sauerbraten_EXPS_CWON17_41050_B06_09_4b.jpg"},{"post_title":"Pressure-Cooker Sauerbraten","post_link":"\/recipes\/pressure-cooker-sauerbraten\/","post_image":"\/wp-content\/uploads\/0001\/01\/Pressure-Cooker-Sauerbraten_EXPS_THN18_39243_E06_06_2b.jpg"},{"post_title":"Easy Pimiento Cheese","post_link":"\/recipes\/easy-pimiento-cheese\/","post_image":"\/wp-content\/uploads\/2021\/01\/Easy-Pimiento-Cheese_EXPS_FT20_258985_F_1217_1.jpg"},{"post_title":"Easy Spaghetti and Meatballs","post_link":"\/recipes\/easy-spaghetti-and-meatballs\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps5006_C0708C127A.jpg"},{"post_title":"Sauerbraten","post_link":"\/recipes\/sauerbraten\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps4089_RM1404C47C.jpg"},{"post_title":"Easy Espresso","post_link":"\/recipes\/easy-espresso\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps37406_THE1213734_37406.jpg"},{"post_title":"Sauerbraten Soup","post_link":"\/recipes\/sauerbraten-soup\/","post_image":"\/wp-content\/uploads\/0001\/01\/Sauerbraten-Soup_EXPS_THSO18_217969_B04_24_7b.jpg"},{"post_title":"German Sauerbraten","post_link":"\/recipes\/german-sauerbraten\/","post_image":"\/wp-content\/uploads\/2018\/01\/German-Sauerbraten_EXPS_TOHAS21_14318_E04_15_7b.jpg"},{"post_title":"Easy Mai Tai","post_link":"\/recipes\/easy-mai-tai\/","post_image":"\/wp-content\/uploads\/2024\/06\/Easy-Mai-Tai_EXPS_TOHVP24_276775_MF_05_14_2.jpg"},{"post_title":"Easy Chocoflan","post_link":"\/recipes\/chocoflan\/","post_image":"\/wp-content\/uploads\/2025\/01\/Easy-Chocoflan_EXPS_TOHD24_278540_ChristineMa_8.jpg"},{"post_title":"Easy Sausage Stroganoff","post_link":"\/recipes\/easy-sausage-stroganoff\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Round Steak Sauerbraten","post_link":"\/recipes\/round-steak-sauerbraten\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps23693_CFD1227358D10_12_3b.jpg"},{"post_title":"Old-World Sauerbraten","post_link":"\/recipes\/old-world-sauerbraten\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps2445_CS0706C107.jpg"},{"post_title":"Sauerbraten Stew","post_link":"\/recipes\/sauerbraten-stew\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps24064_CW10584D37-2.jpg"},{"post_title":"Easy Chili","post_link":"\/recipes\/easy-chili\/","post_image":"\/wp-content\/uploads\/2018\/01\/Easy-Chili_EXPS_FT20_6006_F_0527_1_HOME.jpg"},{"post_title":"Easy Turkey Schnitzel","post_link":"\/recipes\/easy-turkey-schnitzel\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Easy-Sauerbraten_EXPS_TOHD25_35152_JonathanMelendez_03.jpg","override_recipe_video_settings":false,"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/easy-sauerbraten\/","name":"Sauerbraten","datePublished":"2018-01-01","dateModified":"2025-02-18","prepTime":"PT25M","cookTime":"PT03H00M","totalTime":"PT03H25M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Easy-Sauerbraten_EXPS_TOHD25_35152_JonathanMelendez_03.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"This sauerbraten recipe takes a tough cut of meat and turns it into tender bites of beef. You'll want to plan ahead, since this sweet-and-sour German specialty marinates for at least a day.","recipeIngredient":["4 cups water","2 cups red wine vinegar","12 whole cloves","2 bay leaves","3 teaspoons salt","3 teaspoons brown sugar","1 boneless beef chuck roast or rump roast (4 pounds)","1\/4 cup all-purpose flour","2 tablespoons canola oil","1 large onion, cut into wedges","5 medium carrots, cut into 1-1\/2-inch pieces","2 celery ribs, cut into 1-1\/2-inch pieces"],"recipeInstructions":[{"@type":"HowToStep","name":"Marinate the beef","text":"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. 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.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Sauerbraten-TOHVS20_35152_BL_09_21_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Brown the roast","text":"Discard the marinade and spices from the large bowl. Pat the roast dry, then dredge it in flour, dusting off any extra. In a skillet over medium-high heat, brown the roast in oil on all sides. 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.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Sauerbraten-TOHVS20_35152_BL_09_21_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Braise the sauerbraten","text":"Cover and bake the roast at 325\u00b0F 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.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Sauerbraten-TOHD25_35152_JonathanMelendez_02.jpg?fit=700,1024"}],"recipeYield":"10 servings","author":[{"@type":"Person","name":"Risa Lichtman"}],"nutrition":{"@type":"NutritionInformation","calories":" 365 calories","fatContent":"20g fat (7g saturated fat)","cholesterolContent":"118mg cholesterol","sodiumContent":"368mg sodium","carbohydrateContent":"9g carbohydrate (3g sugars","fiberContent":"1g fiber)","proteinContent":"36g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":5,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, German","video":{"@type":"VideoObject","name":"Easy Sauerbraten","description":"Check out this video for how to make Easy Sauerbraten","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/2Fxq3Bji\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M2S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/2Fxq3Bji-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-03-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"san70"},"reviewBody":"I LOVED THIS RECIPE THIS WAS MY FIRST TIME MAKING SAUERBRATEN AFTER YEARS OF LOOKING FOR A GOOD REGIPE THIS WAS SO EASY AND I HAD  PLENTY OF GRAVY .IT HAS BEEN A MONTH AND TODAY I AM MAKING IT AGAIN YUM! SAN70","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-10-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"s_pants"},"reviewBody":"My husband and I loved it! I only cooked a 2 pound roast and it got done in about an hour and a half (probably sooner), but the full amount of the veggies. Took the roast out of the oven and let the vegetables cook while I finished the rest of the meal. The gravy made it so good!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-10-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"lgibbs101"},"reviewBody":"Almost as good as my great omas recipe. Very very good!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-11-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PucciBaby"},"reviewBody":"The meat was so flavorful. But the meat left no sauce! I couldn't make a sauce with it no matter how hard I tried to do it. But For sure will make again","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-11-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"UWmom"},"reviewBody":"I made the whole meal- sauerbraten, red cabbage, and spaetzle, all from Patricia Rutherford. I know that as a kid, I ate my grandmother's sauerbraten, but I can't remember the flavor, so I didn't have anything to compare this to. But I was thrilled with these recipes! The meat was delicately flavored. The red cabbage had a slight tang to it, and the spaetzle, even though the dough was really sticky when I put it through my potato ricer, turned out great! Definitely keepers!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Easy Sauerbraten","description":"Check out this video for how to make Easy Sauerbraten","url":"http:\/\/content.jwplatform.com\/videos\/2Fxq3Bji-Uot7Fvi8.mp4","duration":"2m14s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/xxb3bi04a65s3q06asyv04gfj0o25jxc.jpg","advertising":"","jw_id":"2Fxq3Bji","jw_url":"http:\/\/content.jwplatform.com\/videos\/2Fxq3Bji-Uot7Fvi8.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/2Fxq3Bji\/poster.jpg?width=720","jw_publish_date":"2020-10-13T00:00:00"},"rms_legacy_id":"35152","romance_copy_dek":"This sauerbraten recipe takes a tough cut of meat and turns it into tender bites of beef. You'll want to plan ahead, since this sweet-and-sour German specialty marinates for at least a day.","enhanced_recipe_title":"Easy Sauerbraten","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 cups water","IngredientText":"4 cups water"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups red wine vinegar","IngredientText":"2 cups red wine vinegar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"12 whole cloves","IngredientText":"12 whole cloves"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 bay leaves","IngredientText":"2 bay leaves"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 teaspoons salt","IngredientText":"3 teaspoons salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 teaspoons brown sugar","IngredientText":"3 teaspoons brown sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 boneless beef chuck roast or rump roast (4 pounds)","IngredientText":"1 boneless beef chuck roast or rump roast (4 pounds)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup all-purpose flour","IngredientText":"1\/4 cup all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons canola oil","IngredientText":"2 tablespoons canola oil"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 large onion, cut into wedges","IngredientText":"1 large onion, cut into wedges"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"5 medium carrots, cut into 1-1\/2-inch pieces","IngredientText":"5 medium carrots, cut into 1-1\/2-inch pieces"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 celery ribs, cut into 1-1\/2-inch pieces","IngredientText":"2 celery ribs, cut into 1-1\/2-inch pieces"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Easy-Sauerbraten_EXPS_TOHD25_35152_JonathanMelendez_03.jpg","RecipeId":35152,"AttachmentSourceId":null,"AttachmentSource":"Jonathan Melendez for Taste Recipes","PhotoCredit":"Easy Sauerbraten Recipe photo by Jonathan Melendez for Taste Recipes","VideoCode":"[dam-video dam-id=\"40051\" ol-id=\"T073TNA\"]","RecipeAttachmentFileName":"Easy-Sauerbraten_EXPS_TOHD25_35152_JonathanMelendez_03.jpg","ContributorId":null,"Firstname":"Patricia","Lastname":"Rutherford","City":"Winchester","StateDescription":"Illinois","IsCommunityCook":false,"TimeCallout":"Prep: 25 min. + marinating Bake: 3 hours","MinimumServingQuantity":10,"MaximumServingQuantity":10,"Yield":"10 servings.","DigitalTitle":"Easy Sauerbraten","SubmittedTitle":"Sauerbraten","RecipeTypeId":1,"AverageRating":5,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_DIYD_35152_EB09_24_6b.jpg","PreparationTimeInMinutes":25,"CookTimeInMinutes":180,"TotalTimeInMinutes":205,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Sauerbraten","OriginalSourceProject":"Sauerbraten","ContestPlacement":"","Trailer":"<h2>Easy Sauerbraten Tips<\/h2><h3>What does sauerbraten mean?<\/h3>In English, sauerbraten translates to \"sour roast\" or \"pickled roast,\" referring to the vinegar-based marinade that tenderizes the meat.  \r\n<h3>What is the best cut of meat for sauerbraten? <\/h3>Round, chuck or rump roasts are the <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-cuts-of-meat\/\">best cuts of meat<\/a> for sauerbraten. This easy sauerbraten recipe\u2019s long marinade and cook time will tenderize even the toughest cuts of meat. \r\n<h3>What is traditionally served with sauerbraten? <\/h3><a href=\"https:\/\/www.tasteofhome.com\/recipes\/german-potato-dumplings\/\" style=\"\">Potato dumplings<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/german-red-cabbage\/\" style=\"\">red cabbage<\/a> and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/chunky-applesauce\/\" style=\"\">applesauce<\/a> are popular German accompaniments when serving sauerbraten. You can also serve it with <a href=\"https:\/\/www.tasteofhome.com\/recipes\/country-potato-pancakes\/\" style=\"\">potato pancakes<\/a>, followed by a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/potluck-german-apple-cake\/\" style=\"\">German apple cake<\/a>. <h3>Can you make sauerbraten in a slow cooker? <\/h3>Yes! Turn this dish into a hands-off weekday meal with this <a href=\"https:\/\/www.tasteofhome.com\/recipes\/slow-cooker-sauerbraten\/\" style=\"\">Slow-Cooker Sauerbraten<\/a> recipe.","Metadescription":"This traditional yet easy sauerbraten recipe is the perfect star for your Oktoberfest (or weeknight!) meal. It's sure to delight any German food lover.","DigitalHeadnotes":"This easy sauerbraten recipe is a tasty example of traditional German fare. Its definitive pickled tang is pleasing and sure to delight German food lovers.  \u2014Patricia Rutherford, Winchester, Illinois","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":"Easy Sauerbraten Recipe","RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a large bowl, combine the water, vinegar, cloves, bay leaves, salt and brown sugar. Remove 2 cups to a small bowl; cover and refrigerate. Add roast to large bowl with remaining marinade; turn to coat. Cover and refrigerate for 1-2 days, turning twice each day.","SequenceNo":1},{"Direction":"   Discard marinade and spices from large bowl. Pat roast dry; dredge in flour. In a large skillet over medium-high heat, brown roast in oil on all sides. Transfer to a small roasting pan. Add the onion, carrots, celery and reserved marinade. ","SequenceNo":2},{"Direction":"   Cover and bake at 325\u00b0 for 3 to 3-1\/2 hours or until meat is tender. With a slotted spoon, remove meat and vegetables to a serving platter. Strain cooking juices; thicken if desired.","SequenceNo":3}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[],"Course":[{"Name":"Course","ID":0},{"Name":"Beef Dinner Recipes","ID":94738},{"Name":"Dinner Recipes","ID":94278},{"Name":"Roast Dinner","ID":97098},{"Name":"Roast Recipes","ID":94806}],"Cuisine":[{"Name":"Cuisine","ID":0},{"Name":"Comfort Food Dinner Recipes","ID":89564},{"Name":"Comfort Food Recipes","ID":89540},{"Name":"Cuisine","ID":0},{"Name":"German Dinner Recipes","ID":89608},{"Name":"German Recipes","ID":89588}],"HealthyEating":[],"HolidaysAndCelebrations":[],"Ingredients":[{"Name":"Ingredients","ID":0},{"Name":"Beef Main Dishes","ID":100409},{"Name":"Beef Recipes","ID":100413},{"Name":"Onions","ID":102029}],"Kids":[],"PartnerRecipes":[],"Publications":[{"Name":"Publication","ID":0},{"Name":"All Taste Recipes Magazine Recipes","ID":107457},{"Name":"Taste Recipes Magazine Dinner Recipes","ID":107489},{"Name":"Taste Recipes Magazine Recipes","ID":107265}],"WinningRecipes":[],"Tags":[{"Name":"Cooking Style","ID":304328},{"Name":"Make-Ahead","ID":304348},{"Name":"Cuisines","ID":305271},{"Name":"Europe","ID":305334},{"Name":"German","ID":305343},{"Name":"Dishes & Beverages","ID":305487},{"Name":"Pot Roasts","ID":306441},{"Name":"Health & Wellness","ID":304988},{"Name":"Dairy-Free","ID":304993},{"Name":"Ingredients","ID":306848},{"Name":"Beef","ID":307308},{"Name":"Beef Roasts","ID":307313},{"Name":"Meat & Poultry","ID":307307},{"Name":"Meal Types","ID":304268},{"Name":"Dinner","ID":304292},{"Name":"Techniques","ID":304150},{"Name":"Roasting","ID":304238},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":15,"NutritionalAnalyisParagraph":"1 serving: 365 calories, 20g fat (7g saturated fat), 118mg cholesterol, 368mg sodium, 9g carbohydrate (3g sugars, 1g fiber), 36g protein.","NoOfRatings":5,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Easy-Sauerbraten_EXPS_TOHD25_35152_JonathanMelendez_03.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Easy-Sauerbraten_EXPS_TOHD25_35152_JonathanMelendez_03.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":true,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Q&A)","TipTitle":"","TipText":"<h2>Easy Sauerbraten Tips<\/h2><h3>What does sauerbraten mean?<\/h3>In English, sauerbraten translates to \"sour roast\" or \"pickled roast,\" referring to the vinegar-based marinade that tenderizes the meat.    <h3>What is the best cut of meat for sauerbraten? <\/h3>Round, chuck or rump roasts are the <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-cuts-of-meat\/\">best cuts of meat<\/a> for sauerbraten. This easy sauerbraten recipe\u2019s long marinade and cook time will tenderize even the toughest cuts of meat.   <h3>What is traditionally served with sauerbraten? <\/h3><a href=\"https:\/\/www.tasteofhome.com\/recipes\/german-potato-dumplings\/\" style=\"\">Potato dumplings<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/german-red-cabbage\/\" style=\"\">red cabbage<\/a> and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/chunky-applesauce\/\" style=\"\">applesauce<\/a> are popular German accompaniments when serving sauerbraten. You can also serve it with <a href=\"https:\/\/www.tasteofhome.com\/recipes\/country-potato-pancakes\/\" style=\"\">potato pancakes<\/a>, followed by a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/potluck-german-apple-cake\/\" style=\"\">German apple cake<\/a>. <h3>Can you make sauerbraten in a slow cooker? <\/h3>Yes! Turn this dish into a hands-off weekday meal with this <a href=\"https:\/\/www.tasteofhome.com\/recipes\/slow-cooker-sauerbraten\/\" style=\"\">Slow-Cooker Sauerbraten<\/a> recipe."}]},"breadcrumb":[{"term_id":309177,"name":"Recipes","slug":"recipes","term_group":0,"term_taxonomy_id":309112,"taxonomy":"categories-v2","description":"Browse Taste Recipes recipes by course, cooking style, cuisine, ingredient, holiday and more categories to find a new family-favorite recipe.","parent":0,"count":51683,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/"},{"term_id":310796,"name":"Dishes &amp; Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? We've got recipes for any dish and beverage you're craving, from easy dinners to rich chocolate cakes and everything in between.","parent":309177,"count":44033,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/"},{"term_id":312419,"name":"Pot Roasts","slug":"pot-roasts","term_group":0,"term_taxonomy_id":312354,"taxonomy":"categories-v2","description":"Take dinner low and slow with these pot roast recipes for savory suppers that are hearty and hands-off.","parent":310796,"count":358,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/pot-roasts\/"}],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Easy Sauerbraten"}},"analytics":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.3 (Yoast SEO v23.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Sauerbraten Recipe<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/recipes\/easy-sauerbraten\/\" \/>\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Sauerbraten Recipe","description":"This sauerbraten recipe uses a long marinade in a tangy, sweet sauce and a slow braise to ensure the most tender beef.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.tasteofhome.com\/recipes\/easy-sauerbraten\/","og_locale":"en_US","og_type":"article","og_title":"Sauerbraten","og_description":"This sauerbraten recipe uses a long marinade in a tangy, sweet sauce and a slow braise to ensure the most tender beef.","og_url":"https:\/\/www.tasteofhome.com\/recipes\/easy-sauerbraten\/","og_site_name":"Taste Recipes","article_publisher":"https:\/\/www.facebook.com\/tasteofhome","article_modified_time":"2025-02-18T23:05:59+00:00","og_image":[{"width":1200,"height":1200,"url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Easy-Sauerbraten_EXPS_TOHD25_35152_JonathanMelendez_03.jpg","type":"image\/jpeg"}],"twitter_card":"summary_large_image","twitter_image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Easy-Sauerbraten_EXPS_TOHD25_35152_JonathanMelendez_03.jpg","twitter_site":"@tasteofhome","twitter_misc":{"Est. reading time":"6 minutes","Written by":"Risa Lichtman"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.tasteofhome.com\/recipes\/easy-sauerbraten\/","url":"https:\/\/www.tasteofhome.com\/recipes\/easy-sauerbraten\/","name":"Sauerbraten Recipe","isPartOf":{"@id":"https:\/\/www.tasteofhome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.tasteofhome.com\/recipes\/easy-sauerbraten\/#primaryimage"},"image":{"@id":"https:\/\/www.tasteofhome.com\/recipes\/easy-sauerbraten\/#primaryimage"},"thumbnailUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Easy-Sauerbraten_EXPS_TOHD25_35152_JonathanMelendez_03.jpg","datePublished":"2017-09-22T00:47:00+00:00","dateModified":"2025-02-18T23:05:59+00:00","description":"This sauerbraten recipe uses a long marinade in a tangy, sweet sauce and a slow braise to ensure the most tender beef.","breadcrumb":{"@id":"https:\/\/www.tasteofhome.com\/recipes\/easy-sauerbraten\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.tasteofhome.com\/recipes\/easy-sauerbraten\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.tasteofhome.com\/recipes\/easy-sauerbraten\/#primaryimage","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Easy-Sauerbraten_EXPS_TOHD25_35152_JonathanMelendez_03.jpg","contentUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Easy-Sauerbraten_EXPS_TOHD25_35152_JonathanMelendez_03.jpg","width":1200,"height":1200,"caption":"Easy Sauerbraten Exps Tohd25 35152 Jonathanmelendez 03"},{"@type":"BreadcrumbList","@id":"https:\/\/www.tasteofhome.com\/recipes\/easy-sauerbraten\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.tasteofhome.com\/"},{"@type":"ListItem","position":2,"name":"Recipes","item":"https:\/\/www.tasteofhome.com\/recipes\/"},{"@type":"ListItem","position":3,"name":"Recipes","item":"https:\/\/www.tasteofhome.com\/recipes\/"},{"@type":"ListItem","position":4,"name":"Ingredients","item":"https:\/\/www.tasteofhome.com\/recipes\/ingredients\/"},{"@type":"ListItem","position":5,"name":"Meat &amp; Poultry","item":"https:\/\/www.tasteofhome.com\/recipes\/ingredients\/meat-poultry\/"},{"@type":"ListItem","position":6,"name":"Beef","item":"https:\/\/www.tasteofhome.com\/recipes\/ingredients\/meat-poultry\/beef\/"},{"@type":"ListItem","position":7,"name":"Beef Roasts","item":"https:\/\/www.tasteofhome.com\/recipes\/ingredients\/meat-poultry\/beef\/beef-roasts\/"},{"@type":"ListItem","position":8,"name":"Sauerbraten"}]},{"@type":"WebSite","@id":"https:\/\/www.tasteofhome.com\/#website","url":"https:\/\/www.tasteofhome.com\/","name":"Taste Recipes","description":"Find Recipes, Appetizers, Desserts, Holiday Recipes &amp; Healthy Cooking Tips","publisher":{"@id":"https:\/\/www.tasteofhome.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.tasteofhome.com\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.tasteofhome.com\/#organization","name":"Taste Recipes","url":"https:\/\/www.tasteofhome.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.tasteofhome.com\/#\/schema\/logo\/image\/","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/toh-logo-red.png","contentUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/toh-logo-red.png","width":166,"height":125,"caption":"Taste Recipes"},"image":{"@id":"https:\/\/www.tasteofhome.com\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/tasteofhome","https:\/\/x.com\/tasteofhome","https:\/\/www.instagram.com\/tasteofhome\/","https:\/\/www.pinterest.com\/taste_of_home\/","https:\/\/www.youtube.com\/tasteofhome"]}]}},"publishpress_future_action":{"enabled":false,"date":"2025-06-30 20:13:27","action":"draft","terms":[],"taxonomy":"category"},"_links":{"self":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/recipe\/280276"}],"collection":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/recipe"}],"about":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/types\/recipe"}],"author":[{"embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/users\/7061"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/comments?post=280276"}],"version-history":[{"count":5,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/recipe\/280276\/revisions"}],"predecessor-version":[{"id":2079727,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/recipe\/280276\/revisions\/2079727"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/media\/2116011"}],"wp:attachment":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/media?parent=280276"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/tags?post=280276"},{"taxonomy":"categories-v2","embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/categories-v2?post=280276"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/coauthors?post=280276"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}