German Sauerbraten: Classic Marinated Braised Beef with Aromatic Spices Recipe
Authentic German Sauerbraten is a slow-cooked pot roast featuring tender marinated beef braised in a tangy, flavorful sauce. This traditional recipe highlights a unique marinade made from vinegar, spices, and brown sugar that imparts a distinctive sweet and sour flavor. Slow braised to melt-in-your-mouth tenderness, Sauerbraten is best served with classic sides like buttery spaetzle and braised red cabbage for a comforting and hearty meal.
- Prep Time: 15 minutes (plus 3 to 4 days marinating)
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes (plus marinating time)
- Yield: 6-8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: German
Ingredients
Scale
Meat
- 3–4 pounds beef roast (chuck or rump)
Marinade
- 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)
Vegetables
- 1 large onion, chopped
- 2 carrots, sliced
- 2 stalks celery, chopped
Other Liquids
- 4 cups beef broth
Thickening (optional)
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Make the Marinade: In a pot, combine 2 cups white vinegar, an equal amount of water, brown sugar, and whole spices including cloves, peppercorns, and bay leaves. Bring the mixture to a boil while stirring to dissolve the sugar, then remove from heat and allow to cool completely so the spices infuse their flavor into the liquid.
- Marinate the Beef: Place the beef roast in a large bowl or Ziploc bag and pour the cooled marinade over it, ensuring the meat is fully submerged. Refrigerate and let it marinate for 3 to 4 days, using a weight or heavy dish to keep the beef under the liquid for even absorption of flavors.
- Sear the Beef: Heat a few tablespoons of oil in a heavy Dutch oven over medium-high heat. Carefully sear the marinated beef roast on all sides until it turns a deep, browned color, which develops rich flavor and seals in juices.
- Braise the Meat: Add the marinade along with the chopped onion, sliced carrots, chopped celery, and 4 cups beef broth to the Dutch oven, ensuring the liquid nearly covers the meat. Cover with a lid and place in a preheated oven at 325°F. Braise slowly for 2.5 to 3 hours until the beef is fork-tender and cooked through.
- Prepare the Sauce: Remove the cooked beef from the pot and set aside. Strain the braising liquid to remove vegetables and spices, returning the liquid to the pot. Simmer on the stovetop over medium heat to reduce and thicken the sauce. For a thicker gravy, stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons water and cook until desired consistency is reached.
Notes
- Marinating the beef for at least 3 days is essential to achieve the characteristic tangy depth of flavor.
- Using chuck or rump roast provides the best texture after long braising.
- Keeping the meat submerged in marinade ensures even flavor penetration.
- Searing the beef enhances color and flavor but does not cook the meat through.
- Braising low and slow in the oven guarantees tender, juicy results.
- Adjust the amount of spices to personal preference; whole spices can be removed before serving.
- Sauerbraten sauce pairs beautifully with spaetzle, potato dumplings, or red cabbage for a traditional meal.
Keywords: Sauerbraten, German pot roast, marinated beef, slow braised beef, traditional German recipe, vinegar pork roast, German cuisine
