Sauerbraten is a traditional German beef roast, prepared with meat marinated in red wine, vegetables, and spices, and then slowly cooked. The result is an aromatic and succulent one-pot dish, best served with its cooking juices, blended for an even creamier consistency, ideal for a Sunday family lunch.
Sauerbraten takes at least three days to prepare, as the meat must marinate for at least 48 hours before cooking. However, it's very simple to make, and its deliciousness will make it worth the time.
To bring it to the table, you'll need to let the piece of beef rest in a marinade made with herbs, spices, vinegar, wine, and sugar. After this resting time, the meat is browned with a drizzle of oil in a tall saucepan, then cooked with the previously browned vegetables and pancetta, and the marinating liquid, for about two hours.
Once cooked, the sauerbraten is sliced, coated with its own sauce, and finally served with mashed potatoes and stewed red cabbage.
Sauerbraten Variations
Sauerbraten may be Germany’s “national dish,” but there’s no single recipe—just a family of regional variations, each with its own personality.
- Rhenish sauerbraten, the version most Americans know, is finished with crushed ginger snaps, which melt into the gravy and give it a sweet-spiced richness.
- Head south to Bavaria and you’ll find a Bavarian sauerbraten that leans more savory, with a darker, maltier gravy and less sweetness overall.
- Franconian sauerbraten often uses a red wine–forward marinade, giving the meat a deeper, more robust acidity.
- Swabian sauerbraten might include a splash of red wine vinegar and fewer warm spices for a cleaner, tangier finish.
- In the Rhineland-Palatinate, cooks sometimes add raisins for a subtle fruity roundness, while in Thuringia and Saxony, the dish tends to be more peppery and sharply acidic.
Ingredients
How to Make Authentic Sauerbraten
Prepare the marinade: cut the vegetables into large pieces, add the spices, vinegar and wine.
Prepare the marinade: cut the vegetables into large pieces, add the spices, vinegar and wine.
Add the water too and sugar, and bring to a boil for 10 minutes. Turn off the heat and let it cool.
Add the water too and sugar, and bring to a boil for 10 minutes. Turn off the heat and let it cool.
Place the piece of meat in a bowl or container large enough to hold all the marinade and completely cover the meat.
Place the piece of meat in a bowl or container large enough to hold all the marinade and completely cover the meat.
Pour the marinade over the meat.
Pour the marinade over the meat.
The liquid should cover the meat; seal with cling film and leave to rest in the refrigerator for at least 48 hours.
The liquid should cover the meat; seal with cling film and leave to rest in the refrigerator for at least 48 hours.
After this time, brown the meat with a drizzle of oil using a tall saucepan.
After this time, brown the meat with a drizzle of oil using a tall saucepan.
Meanwhile, drain the vegetables from their liquid.
Meanwhile, drain the vegetables from their liquid.
Once the meat is lightly browned on all sides, set it aside and add the diced bacon to the same pan.
Once the meat is lightly browned on all sides, set it aside and add the diced bacon to the same pan.
Brown it for a few minutes, then add the vegetables too.
Brown it for a few minutes, then add the vegetables too.
After a few minutes, add the flour.
After a few minutes, add the flour.
Finally pour in the marinade liquid that you kept aside. Add salt to taste.
Finally pour in the marinade liquid that you kept aside. Add salt to taste.
Immerse the meat in the liquid again and continue cooking for about 2 hours on low heat and with the lid on.
Immerse the meat in the liquid again and continue cooking for about 2 hours on low heat and with the lid on.
Once cooked, transfer the meat to a cutting board and slice it about 1 cm thick.
Once cooked, transfer the meat to a cutting board and slice it about 1 cm thick.
Thicken the cooking liquid and, if you prefer, blend it with an immersion blender for a smoother consistency.
Thicken the cooking liquid and, if you prefer, blend it with an immersion blender for a smoother consistency.
Serve the slices of meat covered with the sauce and accompanied by mashed potatoes and stewed red cabbage. Enjoy!
Serve the slices of meat covered with the sauce and accompanied by mashed potatoes and stewed red cabbage. Enjoy!
What is The Best Way to Serve Sauerbraten?
If you like, you can serve it with roasted potatoes, braised cabbage, grilled radicchio, or sautéed mushrooms, garnished with slices of toasted bread.
Storage & Freezing Instructions
Sauerbraten will keep in an airtight container in the refrigerator for 2 days; you can also portion it into serving trays and freeze it for 1-2 months, so you always have it ready when needed.
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