Vida Recetas Editorial
Sauerbraten is one of the most iconic dishes in German cuisine, and this meat recipe lets you enjoy its sweet-and-sour, deep flavor at home. The key lies in the marinade: beef (ideally chuck or bottom round) rests for at least 24 hours in a mixture of red wine vinegar, onion, carrot, and spices like bay leaf, cloves, and pepper, which tenderizes it and infuses it with an unmistakable aroma.
After marinating, the meat is seared and slowly braised with the marinade liquid, beef broth, brown sugar, and raisins until it becomes so tender it falls apart. The result is a juicy roast, bathed in a thick, glossy sauce that balances the vinegar's acidity with the sweetness of sugar and raisins.
This dish is perfect for special occasions or family meals, and it's traditionally served with sides like sweet-and-sour red cabbage and potato dumplings (Kartoffelklöße). If you're looking for a hearty, traditional recipe, Sauerbraten is an option that will impress your guests and transport you to a Bavarian tavern.
Prep
239 min
Servings
6
Marinate beef in red wine vinegar, onions, carrots, bay leaves, cloves, and peppercorns for at least 24 hours.
Preheat the oven to 325°F (163°C).
Remove beef from marinade, pat dry, and season with salt and pepper.
Heat vegetable oil in a Dutch oven; brown beef on all sides.
Add marinade, beef broth, brown sugar, and raisins to the Dutch oven.
Cover and bake for about 3 hours or until beef is tender.
Remove beef, strain the liquid, and set aside.
In a saucepan, make a roux with flour and some cooking liquid.
Gradually add the rest of the cooking liquid to make the gravy. Simmer until thickened.
Slice the Sauerbraten, pour the gravy over, and serve with red cabbage and potato dumplings. Enjoy your taste of Germany!
This recipe has a medium difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 239 minutes and the cooking time is minutes.
This recipe is designed for 6 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
