Savor the Flavor of Germany with this Traditional Sauerbraten Recipe

Sauerbraten is a traditional German recipe that features marinated beef cooked to perfection. Learn how to make this delicious dish with our step-by-step recipe.

Healthy food concept. Top view beef meat baked with vegetables (potatoes, carrots, eggplant, zucchini and tomato) in ceramic pot on wooden rustic table with basil sauce

Sauerbraten is a traditional German recipe that has been enjoyed for centuries. The dish is made with marinated beef that is cooked to perfection and served with a rich gravy. It’s a perfect dish for a family dinner or special occasion. In this post, we’ll take you through the process of making Sauerbraten, from marinade preparation to serving suggestions.

Ingredients and Marinade Preparation

  • 3 lb. beef roast (rump or round)
  • 2 cups red wine
  • 1 cup beef broth
  • 1 cup apple cider vinegar
  • 1 cup diced onions
  • 1 cup diced carrots
  • 1 cup diced celery
  • 2 cloves minced garlic
  • 2 tbsp. vegetable oil
  • 1 tbsp. sugar
  • 2 tsp. salt
  • 1 tsp. black pepper
  • 2 bay leaves
  • 2 cloves
  • 2 cinnamon sticks
  1. In a large bowl, combine the red wine, beef broth, apple cider vinegar, diced onions, diced carrots, diced celery, minced garlic, vegetable oil, sugar, salt, and black pepper. Stir well to combine.
  2. Add the bay leaves, cloves, and cinnamon sticks to the marinade.
  3. Place the beef roast in a large baking dish or Dutch oven and pour the marinade over the roast. Make sure the roast is well-coated with the marinade.
  4. Cover the dish or Dutch oven with plastic wrap or a lid and refrigerate for at least 24 hours, or up to 3 days, to allow the roast to marinate.

Cooking Instructions

  1. Preheat the oven to 350 degrees F.
  2. Remove the roast from the marinade and reserve the marinade.
  3. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
  4. Brown the roast on all sides, about 3-4 minutes per side.
  5. Place the roast in a large baking dish or Dutch oven and pour the reserved marinade over the roast.
  6. Cover the dish or Dutch oven with foil and bake in the preheated oven for 3-4 hours, or until the roast is tender and cooked through.
  7. Remove the roast from the oven and let it rest for 10-15 minutes before slicing and serving.
  8. To make the gravy, strain the marinade into a saucepan and bring to a boil. Reduce the heat and let it simmer for 15-20 minutes, or until the gravy thickens.

Serving Suggestions

Sauerbraten is traditionallyserved with potato dumplings (Klöße) or spatzle, and red cabbage or sauerkraut. However, it can also be served with other sides such as mashed potatoes or roasted vegetables.

Tips and Variations

  • For a sweeter gravy, add a little more sugar to the marinade.
  • For a richer gravy, add a little cornstarch or flour to the marinade before simmering.
  • To add more depth of flavor, try adding different herbs and spices to the marinade such as thyme, rosemary, or juniper berries.
  • If you prefer a more tangy flavor, add more apple cider vinegar to the marinade.
  • For a more traditional version, try using a pot roast cut such as rump roast or Chuck roast.

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