Traditional German Sauerbraten History (Print-Friendly Version)
Dive into German Sauerbraten—its deep-rooted history, key ingredients, and authentic preparation methods.
# What You’ll Need to Make This:
→ Beef and Marinade
01 -
2 kg beef bottom round roast
02 -
480 ml dry red wine
03 -
240 ml red wine vinegar
04 -
240 ml water
05 -
2 large onions, sliced
06 -
3 medium carrots, chopped
07 -
2 celery stalks, diced
→ Spice Blend
08 -
3 bay leaves
09 -
5 whole cloves
10 -
10 black peppercorns
11 -
3 juniper berries
12 -
1 cinnamon stick
13 -
2 tablespoons salt
→ Gravy
14 -
120 g crushed gingersnap cookies
15 -
2 tablespoons sour cream
16 -
60 ml beef broth
17 -
2 tablespoons unsalted butter
18 -
Salt and black pepper, to taste
# How to Prepare:
01 -
In a large saucepan, combine red wine, red wine vinegar, water, onions, carrots, celery, bay leaves, cloves, peppercorns, juniper berries, cinnamon stick, and salt. Bring to a gentle simmer and heat for 5-7 minutes, allowing the aromatics to infuse. Remove from heat and cool completely.
02 -
Place the beef in a non-reactive glass or ceramic container. Pour the cooled marinade over the meat, ensuring it is fully submerged. Cover and refrigerate for 3-5 days, turning the beef daily for even flavor absorption.
03 -
After marinating, lift the beef from the liquid. Pat dry thoroughly with paper towels for optimal browning. Reserve the marinade.
04 -
Preheat oven to 165°C. In a large cast-iron pot or Dutch oven, melt 2 tablespoons butter over high heat. Sear the beef on all sides for 3-4 minutes per side until a deep golden crust forms.
05 -
Strain the reserved marinade to remove solids. Add the strained liquid and 60 ml of beef broth to the pot with the seared beef. Bring to a simmer, cover tightly, and transfer to the oven.
06 -
Cook the covered beef in the oven for 2.5-3 hours, basting occasionally, until the meat is exceptionally tender.
07 -
Remove the beef and set aside, tenting with foil to retain heat. Skim excess fat from the braising liquid, then place pot over medium heat. Reduce the liquid by one-third, then whisk in crushed gingersnap cookies and simmer until the sauce thickens and is velvety. Remove from heat and whisk in sour cream for richness. Adjust seasoning with additional salt and pepper as needed.
08 -
Carve the beef into thick slices and arrange on a platter. Ladle the gravy generously over the meat and present with traditional sides such as Kartoffelklöße or braised red cabbage.
# Extra Tips:
01 -
For optimal tenderness, marinate the beef for at least 3 days, turning daily to promote even absorption of flavors.
02 -
Allow the braising liquid to cool and skim off any fat for a cleaner, well-balanced gravy.
03 -
Crushed gingersnap cookies are essential for authentic thickening and a signature sweet-sour flavor.