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Home » Recipes » Entrées » How to Make Traditional German Sauerbraten

How to Make Traditional German Sauerbraten

How to Make Traditional German Sauerbraten | 32 German Recipes Inspired by Oktoberfest

Sauerbraten is a flavorful German pot roast with a very unusual ingredient. But once you try it, you’ll wonder why you never tried it before!

When I lived in Germany, there were so many things that I had the pleasure of experiencing. Wonderful foods, fantastic culture the architecture, the history. I loved it!

Now my elder son is getting the chance to experience all of those things.

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My family heritage is primarily German and I love making traditional German dishes for my family, from pretzels to schweine schnitzel to apple pie. You’ll love this German pot roast too!

To begin, you’ll need to start this a couple days before you plan on having this. It will marinate for 2 – 3 days, preferably 3.

To make the marinade, in a saucepan combine 1/2 c dry red wine, 1/2 c red wine vinegar, 2 c water, 1 c sliced red onion, 10 juniper berries, 10 black peppercorns, 1 teaspoon salt and 2 bay leaves. Bring it to a boil reduce the heat and let it simmer for 2 minutes. Remove it from the heat and allow it to come to room temperature.

How to make traditional German Sauerbraten | Cosmopolitan Cornbread

Place a beef roast in a large ziplock bag. You can use a top round or a bottom round roast, whichever you find at a better price.

How to make traditional German Sauerbraten | Cosmopolitan Cornbread

Pour the cooled marinade into the bag with the roast. Press out as much of the air that you can and close the bag. Place the bag in a dish – in case you get a leak. Always better to be safe than sorry. Place it in your refrigerator and let it do its thing for 2-3 days. turn the bag over a couple times a day to let the roast evenly marinate.

How to make traditional German Sauerbraten | Cosmopolitan Cornbread
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After 2 – 3 days, remove the roast from the bag, and pat it dry with paper towels.

How to make traditional German Sauerbraten | Cosmopolitan Cornbread

Pour the marinade through a sieve to strain out all of the solids. Discard them and save the liquid. You’ll use that in a bit.

How to make traditional German Sauerbraten | Cosmopolitan Cornbread

In a dutch oven, heat 2 tablespoons of extra virgin olive oil over high heat. You want the oil hot enough to be “shimmery” but not smoking. Place the roast in the pot and let it sit for 4 minutes without touching it. Turn it over and let it cook 4 minutes on that side. You want a gorgeous sear on each side.

How to make traditional German Sauerbraten | Cosmopolitan Cornbread

Meanwhile, dice a cup of red onion.

How to make traditional German Sauerbraten | Cosmopolitan Cornbread

When the roast is done searing, place it in a dish and turn the heat down to low. Toss in your diced onion and cook for about 3 minutes or until the onions are just tender. Stir occasionally.

How to make traditional German Sauerbraten | Cosmopolitan Cornbread

Place the roast back in the pot, and pour the reserved marinade over the top. Bring this all to a boil, reduce the heat to low. Cover and simmer for an hour.

How to make traditional German Sauerbraten | Cosmopolitan Cornbread

After it has cooked an hour, toss in 3 or 4 diced carrots and 2 stalks of celery, diced. Cover and let this cook for 2 more hours.

How to make traditional German Sauerbraten | Cosmopolitan Cornbread

When it has finished cooking for a total of 3 hours, remove the roast to a tray or cutting board. Let it rest 5 minutes, then slice.

How to make traditional German Sauerbraten | Cosmopolitan Cornbread

Here comes that crazy ingredient: gingersnaps! Add 10 gingersnaps to the pot and let them cook, stirring often, until they dissolve and the liquid thickens.

How to make traditional German Sauerbraten | Cosmopolitan Cornbread

Place your sliced roast back in the pot. Let it simmer for about 4 minutes on low heat.

How to make traditional German Sauerbraten | Cosmopolitan Cornbread

Serve this with some cooked spätzle or egg noodles.

Enjoy!

How to make traditional German Sauerbraten | Cosmopolitan Cornbread

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Yield: 8

Traditional German Sauerbraten

How to make traditional German Sauerbraten | Cosmopolitan Cornbread

Sauerbraten is a traditional German pot roast that your family will love!

Prep Time 7 hours
Cook Time 4 hours
Total Time 11 hours

Ingredients

  • 1/2 c dry red wine
  • 1/2 c red wine vinegar
  • 2 c water
  • 10 juniper berries
  • 10 black peppercorns
  • 2 bay leaves
  • 1 tsp salt
  • 1 red onion, (1/2 sliced, 1/2 diced)
  • 2 Tb extra virgin olive oil
  • 4 carrots, diced
  • 2 stalks celery, diced
  • 2 lb top round beef roast
  • 10 gingersnap cookies
  • cooked spätzle or egg noodles for serving

Instructions

  1. To begin, you’ll need to start this a couple days before you plan on having this. It will marinate for 2 – 3 days, preferably 3.
  2. To make the marinade, in a saucepan combine the dry red wine, red wine vinegar, water, sliced red onion, juniper berries, black peppercorns, salt and bay leaves. Bring it to a boil reduce the heat and let it simmer for 2 minutes. Remove it from the heat and allow it to come to room temperature.
  3. Place a beef roast in a large ziplock bag. You can use a top round or a bottom round roast, whichever you find at a better price.
  4. Pour the cooled marinade into the bag with the roast. Press out as much of the air that you can and close the bag. Place the bag in a dish – in case you get a leak. Always better to be safe than sorry. Place it in your refrigerator and let it do its thing for 2-3 days. turn the bag over a couple times a day to let the roast evenly marinate.
  5. After 2 – 3 days, remove the roast from the bag, and pat it dry with paper towels.
  6. Pour the marinade through a sieve to strain out all of the solids. Discard them and save the liquid. You’ll use that in a bit.
  7. In a dutch oven, heat the extra virgin olive oil over high heat. You want the oil hot enough to be “shimmery” but not smoking. Place the roast in the pot and let it sit for 4 minutes without touching it. Turn it over and let it cook 4 minutes on that side. You want a gorgeous sear on each side.
  8. When the roast is done searing, place it in a dish and turn the heat down to low. Toss in your diced onion and cook for about 3 minutes or until the onions are just tender. Stir occasionally.
  9. Place the roast back in the pot, and pour the reserved marinade over the top. Bring this all to a boil, reduce the heat to low. Cover and simmer for an hour.
  10. After it has cooked an hour, toss in the diced carrots and celery. Cover and let this cook for 2 more hours.
  11. When it has finished cooking for a total of 3 hours, remove the roast to a tray or cutting board. Let it rest 5 minutes, then cut it into slices.
  12. Here comes that crazy ingredient: gingersnaps! Add 10 gingersnaps to the pot and let them cook, stirring often, until they dissolve and the liquid thickens.
  13. Place your sliced roast back in the pot. Let it simmer for about 4 minutes on low heat.
  14. Serve this with some cooked spätzle or egg noodles.
  15. Enjoy!

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 502Total Fat: 19gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 135mgSodium: 447mgCarbohydrates: 40gFiber: 9gSugar: 14gProtein: 43g

This data was estimated and provided by Nutritionix. Accuracy not guaranteed.

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