Sauerbraten is a German pot roast, usually of beef (but other meats such as lamb, mutton, pork, and traditionally, horse), marinated before slow cooking as pot roast. The meat is marinated for several days in a mixture of vinegar or wine, water, and a variety of seasonings before being slow-cooked. The result is a meal that’s both tender and infused with a distinctive tangy flavor, which is complemented by a rich gravy. Sauerbraten is often served with red cabbage, potato dumplings, or boiled potatoes, making it a hearty and satisfying dish.
Prep Time: 2 days (for marinating)
Cook Time: 4 hours
Total Time: About 4 hours, plus marinating time
Ingredients:
- 4-pound beef roast
- 2 onions, coarsely chopped
- 1 cup red wine vinegar
- 1 cup water
- 2 cloves
- 2 bay leaves
- 1 tablespoon sugar
- 10 black peppercorns
- Salt to taste
- 2 tablespoons vegetable oil
- 1 tablespoon flour
- 1/2 cup raisins (optional for sweetness)
Instructions:
- Combine vinegar, water, onions, cloves, bay leaves, sugar, peppercorns, and salt for the marinade.
- Place the beef in the marinade and refrigerate for 2-3 days.
- Remove beef, pat dry, and reserve the marinade.
- In a pot, brown the beef in vegetable oil.
- Add the reserved marinade, cover, and simmer for about 4 hours.
- Remove beef and strain the liquid to make the gravy.
- Thicken gravy with flour, add raisins if desired.
- Slice the roast and serve with the gravy.
Sauerbraten’s long marinating process gives it a unique flavor profile that is a signature of German cuisine.
The dish has a rich history, with some claims that it dates back to the time of Charlemagne. Others say it was a way to use leftover meats in the 9th century. Today, Sauerbraten is a celebrated dish throughout Germany, with regional variations adding their own local flair.