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Classic Authentic German Sauerbraten Recipe Easy Traditional Sides Included

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A traditional German pot roast marinated in a tangy vinegar and spice mixture, slow-cooked to tender perfection and served with classic sides like red cabbage and potato dumplings.

Ingredients

Scale
  • 3 to 4 lbs beef roast (chuck or rump), well-marbled
  • 1 cup red wine vinegar (240 ml)
  • 1 cup dry red wine (240 ml), such as German Spätburgunder or Pinot Noir
  • 2 cups beef broth (480 ml)
  • 2 medium onions, sliced
  • 2 large carrots, chopped
  • 2 bay leaves
  • 6 whole cloves
  • 8 juniper berries (optional)
  • 1 teaspoon black peppercorns, fresh cracked
  • Salt, to taste
  • 2 tablespoons sugar or brown sugar
  • 2 tablespoons vegetable oil or lard
  • 6 crushed ginger snap cookies (optional)
  • 1 small head red cabbage, shredded
  • 1 medium apple, peeled and sliced
  • 2 lbs potatoes (900 g)
  • 2 tablespoons butter
  • 1 small onion, finely chopped
  • 1 teaspoon caraway seeds (optional)
  • Salt and pepper, to taste

Instructions

  1. Prepare the marinade by combining red wine vinegar, red wine, beef broth, sliced onions, chopped carrots, bay leaves, cloves, juniper berries (if using), black peppercorns, and sugar in a large non-reactive bowl. Stir until sugar dissolves.
  2. Place the beef roast in the marinade, cover, and refrigerate for 3 to 5 days, turning daily to ensure even marinating.
  3. After marinating, remove the beef and pat dry thoroughly with paper towels. Strain the marinade, reserving liquid and vegetables separately.
  4. Heat vegetable oil or lard in a Dutch oven over medium-high heat. Brown the beef on all sides, about 2-3 minutes per side. Remove and set aside.
  5. In the same pot, sauté the reserved marinade vegetables until softened and fragrant, about 8-10 minutes, scraping up browned bits.
  6. Return the beef to the pot and pour in the strained marinade liquid. Bring to a gentle simmer, cover, and cook on stovetop or in a 325°F (160°C) oven for 2.5 to 3 hours until fork-tender.
  7. Remove the meat and keep warm. Strain the cooking liquid again, discarding solids. Return liquid to pot and bring to simmer.
  8. Whisk crushed ginger snaps (if using) into the sauce to thicken and add spice. Adjust seasoning with salt and pepper. Simmer longer if needed or add cornstarch slurry for thicker sauce.
  9. Prepare traditional sides: For red cabbage, sauté chopped onion in butter until translucent, add shredded cabbage, sliced apple, a splash of vinegar, sugar, and caraway seeds. Simmer gently for 45 minutes until tender.
  10. For potato dumplings, boil peeled potatoes until tender, mash thoroughly, mix with flour and egg to form dough, shape into dumplings, and boil until they float. Alternatively, prepare mashed potatoes.
  11. Slice the Sauerbraten thinly, ladle warm sauce over the top, and serve with red cabbage and potato dumplings.

Notes

Use a non-reactive container for marinating to avoid metallic taste. Dry meat thoroughly before browning to get a good crust. Brown meat in batches if needed to avoid overcrowding. Crushed ginger snaps naturally thicken the sauce; for gluten-free, use cornstarch slurry. Marinate for full 3 to 5 days for best tenderness and flavor. Slow simmer gently to keep meat tender. Leftovers taste better the next day. Serve with German lager or dry Riesling.

Nutrition

Keywords: Sauerbraten, German pot roast, traditional German recipe, marinated beef, red cabbage, potato dumplings, slow-cooked beef, authentic German cuisine

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