German Sauerbraten, Marinated Beef
Sauerbraten means 'sour roast', and its secret is marinating the beef in vinegar and vegetables for 3 to 5 days — the acid breaks down the meat fibres so it becomes very tender. The sauce is thickened with crumbled gingerbread, and that is what gives it its distinctive taste.
- Prep
- 4350 min
- Cook
- 165 min
- Total
- 4515 min
- Calories
- 480
Sauerbraten is considered the German national dish. A large piece of beef marinated for days in vinegar and spices, then cooked slowly, with a sauce that is sweet and sour at once. It needs 3 days of planning, but only an hour of actual work.
Method
-
1
The marinade
Boil the vinegar and water with the onion, carrot, celery, spices and salt for 5 minutes, and let it cool completely.
⏱ 20 min -
2
Marinate — 3 days
Put the beef in a glass or stainless bowl (not aluminium) and cover it with the cold marinade. Cover and refrigerate for 3 to 5 days, turning it daily.
⏱ 4320 min -
3
Dry and sear
Lift the beef out and dry it well (essential for browning), strain the marinade and keep both the liquid and the vegetables. Sear the beef in the oil on all sides for 10 minutes.
⏱ 15 min -
4
Slow cook
Add the strained vegetables and brown them for 5 minutes, then pour in half the marinade, cover, and cook over very low heat for two and a half hours, turning every half hour.
⏱ 155 min -
5
The sauce
Lift out the beef and cover it. Strain the liquid and blend the vegetables into it, then add the crumbled gingerbread, brown sugar and raisins and simmer for 10 minutes until thickened.
⏱ 14 min -
6
Adjust
Taste: it should be balanced between sweet and sour. If too sour, more sugar; if too sweet, a little more marinade. Add the cream if you like.
⏱ 4 min -
7
Serve
Slice the beef against the grain and pour the sauce over. Served with mashed potato or dumplings and red cabbage.
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Tips that actually matter
- Three days of marinating is the minimum. A short marinade gives tough meat and shallow flavour.
- Glass or stainless bowl — aluminium reacts with vinegar and gives a metallic taste.
- Gingerbread is the traditional thickener, and it brings sweetness and spice at the same time.
- Dry the beef well before searing — wet meat steams instead of browning.
People also ask
Is three days really necessary?
That is the original recipe, and some regions marinate for a week. If you are pressed, two days is an acceptable minimum — but the tenderness and depth will noticeably suffer.
What can replace gingerbread?
3 tablespoons of toasted flour with a tablespoon of ground ginger, cinnamon and a pinch of clove, plus extra brown sugar. The result is very close.
Which cut of beef?
A large, solid piece such as rump or shoulder — cuts that need long cooking. Fillet is entirely unsuitable here.
Cook mode
German Sauerbraten, Marinated Beef
-
1
The marinade
Boil the vinegar and water with the onion, carrot, celery, spices and salt for 5 minutes, and let it cool completely.
-
2
Marinate — 3 days
Put the beef in a glass or stainless bowl (not aluminium) and cover it with the cold marinade. Cover and refrigerate for 3 to 5 days, turning it daily.
-
3
Dry and sear
Lift the beef out and dry it well (essential for browning), strain the marinade and keep both the liquid and the vegetables. Sear the beef in the oil on all sides for 10 minutes.
-
4
Slow cook
Add the strained vegetables and brown them for 5 minutes, then pour in half the marinade, cover, and cook over very low heat for two and a half hours, turning every half hour.
-
5
The sauce
Lift out the beef and cover it. Strain the liquid and blend the vegetables into it, then add the crumbled gingerbread, brown sugar and raisins and simmer for 10 minutes until thickened.
-
6
Adjust
Taste: it should be balanced between sweet and sour. If too sour, more sugar; if too sweet, a little more marinade. Add the cream if you like.
-
7
Serve
Slice the beef against the grain and pour the sauce over. Served with mashed potato or dumplings and red cabbage.
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