Name: German Sauerbraten: Classic Marinated Braised Beef with Aromatic Spices Recipe
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: German
Ingredients: 3-4 pounds beef roast (chuck or rump); 2 cups white vinegar; Water (equal amount to vinegar for diluting, approx. 2 cups); 2 tablespoons brown sugar; Whole spices: cloves, peppercorns, bay leaves (quantity as needed, typically 5-6 whole cloves, 1 tablespoon peppercorns, 2-3 bay leaves); 1 large onion, chopped; 2 carrots, sliced; 2 stalks celery, chopped; 4 cups beef broth; 1 tablespoon cornstarch; 2 tablespoons water

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Introduction

German Sauerbraten is a classic slow-cooked beef roast known for its tender texture and uniquely tangy, savory flavor. Marinated for several days, this dish blends aromatic spices and vinegar-based marinade to create a memorable meal perfect for any special occasion.

The dish shows a white round plate filled with six slices of brown roast beef covered in a thick, shiny brown gravy, sprinkled with small green herb pieces. The beef slices have a tender texture with some shredded parts visible underneath. In the background, there are two white bowls; one filled with bright purple shredded cabbage on the left side and the other with pale yellow egg noodles on the right. The setting is on a white marbled surface with a white cloth napkin featuring thin black stripes on the right side, and silver cutlery partially visible at the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3-4 pounds beef roast (chuck or rump)
2 cups white vinegar
1 large onion, chopped
2 tablespoons brown sugar
Whole spices: cloves, peppercorns, bay leaves (as needed)
2 carrots, sliced
2 celery stalks, chopped
4 cups beef broth
Water (to dilute marinade as needed)
Oil for searing
Optional: 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening sauce)

Instructions

Step 1: In a pot, combine white vinegar, water (equal part to vinegar), brown sugar, and whole spices (cloves, peppercorns, bay leaves). Bring to a boil, stirring occasionally until sugar dissolves. Remove from heat and let cool completely to allow the spices to infuse the liquid.
Step 2: Place the beef roast into a large bowl or resealable bag. Pour the cooled marinade over the beef, ensuring it is fully submerged. Use a weight or heavy dish to keep it submerged. Refrigerate and marinate for 3 to 4 days, turning occasionally for even flavor.
Step 3: Preheat the oven to 325°F (160°C). Heat a few tablespoons of oil in a heavy Dutch oven over medium-high heat. Remove roast from marinade (reserve marinade and vegetables) and sear the beef on all sides until browned, about 3-4 minutes per side.
Step 4: Add chopped onion, sliced carrots, chopped celery, reserved marinade (with spices), and beef broth to the pot. The liquid should nearly cover the roast. Cover with a lid and transfer to the oven.
Step 5: Braise the beef for 2.5 to 3 hours, or until fork-tender. Remove the meat and set aside to rest.
Step 6: Strain the cooking liquid to remove vegetables and spices, then return the sauce to the pot. Simmer over medium heat to reduce and thicken slightly.
Step 7: If a thicker gravy is desired, whisk the cornstarch mixture into the simmering sauce until it reaches your preferred consistency.
Step 8: Slice the Sauerbraten and serve with the rich sauce, alongside traditional sides like spaetzle or red cabbage.

Tips & Variations

Use chuck or rump roast for the best slow-cooked tenderness and flavor.
Ensure the marinade covers the meat completely for even flavor penetration.
Adjust vinegar amount for preferred tanginess; some prefer mixing red or apple cider vinegar for a milder acid profile.
For a richer sauce, add a splash of heavy cream or a dollop of mustard at the end of cooking.
Marinate for the full 3-4 days for authentic depth of flavor, but at least 2 days will still yield tasty results.

Storage

Store leftover Sauerbraten and sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of broth if the sauce thickens too much. Sauerbraten also freezes well for up to 3 months—thaw overnight in the refrigerator before reheating.

How to Serve

The image shows a white plate with a thick piece of roast beef cut into several slices, each covered in smooth brown gravy. The roast beef has a dark brown crust on the outside and a lighter brown inside, showing tender texture. The gravy glistens over the meat and pools slightly on the plate. Next to the beef is a small bunch of fresh green parsley. In the background, two white bowls hold side dishes, one with bright purple shredded cabbage and the other with creamy off-white mac and cheese topped lightly with green herbs. The setting is on a white marbled surface with a folded white and black striped cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Sauerbraten without marinating it for several days?

Marinating is essential to develop Sauerbraten’s signature tangy and tender qualities. While you can braise the meat without marinating, the flavor won’t be as rich or complex. For best results, plan ahead and marinate for at least 2-3 days.

What side dishes pair well with Sauerbraten?

Traditional sides include buttery spaetzle, braised red cabbage, and potato dumplings. You can also serve it with mashed potatoes or roasted root vegetables for a comforting meal.