Traditional German Sauerbraten
The traditional German pot roast is one of the best ways to transform more tougher cuts of beef into a tender, succulent meal.
Chuck and bottom round are most favored cuts for this German classic, while the key to a perfect sauerbraten is in its lengthy marinade of red wine, tart vinegar. and spices, which tenderizes the meat infusing it with sharp, tangy flavors.
After long hours of braising, the remaining cooking liquid is whisked into einbrenne (roux), and finally simmered into a thick, brown gravy.
Sauerbraten is traditionally served with German favorites such as spätzle egg noodles, bread dumplings, or boiled potatoes and a side of braised or roasted red cabbage.
RECIPE INGREDIENTS
1.2 kg Beef
For the marinade:
1 piece celery root
1 large carrot
2 large onions
2 cloves garlic
2 carnation(s)
2 bay leaves
10 peppercorns
5 juniper berry(s)
Salt
sugar
400ml red wine
200ml red wine vinegar
For the roast:
2 Tablespoons Fat
2 onions
2 tablespoons honey
200ml roast stock
100g honey cake (honey bread)
4 tablespoons raisins
DIRECTIONS ON TRADITIONAL GERMAN SAUERBRATEN
First, pickled meat must be pickled. Roughly chop the root vegetables (carrot, celery, onions with skin, garlic).
Mix the meat with the vegetables, spices (cloves, bay leaves, peppercorns, juniper, salt and sugar), wire and wine vinegar. Marinate in a closed container in the refrigerator.
After a week, remove the meat from the marinade, drain and pour the marinade through a sieve. Discard the vegetables.
Heat the fat in a roasting pan and let the meat color in it. Add the diced onions and let them turn golden.
Then add the honey and fill up with the strained marinade and the roast stock. Cook with the lid on for about 2 hours over medium heat. Turn the meat every half hour.
After the cooking time, cover the meat and put it aside and crumble the honey bread into the sauce.
Let the sauce simmer gently until the bread has dissolved. Mix the sauce finely with the hand blender and then season again to taste. Now add the raisins.
Cut the meat open and drizzle with the sauce. Serve with homemade potato dumplings and red cabbage!
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Ingredients
1.2 kg Beef
For the marinade:
1 piece celery root
1 large carrot
2 large onions
2 cloves garlic
2 carnation(s)
2 bay leaves
10 peppercorns
5 juniper berry(s)
Salt
sugar
400ml red wine
200ml red wine vinegar
For the roast:
2 Tablespoons Fat
2 onions
2 tablespoons honey
200ml roast stock
100g honey cake (honey bread)
4 tablespoons raisins
Instructions
- First, pickled meat must be pickled. Roughly chop the root vegetables (carrot, celery, onions with skin, garlic).
- Mix the meat with the vegetables, spices (cloves, bay leaves, peppercorns, juniper, salt and sugar), wire and wine vinegar. Marinate in a closed container in the refrigerator.
- After a week, remove the meat from the marinade, drain and pour the marinade through a sieve. Discard the vegetables.
- Heat the fat in a roasting pan and let the meat color in it. Add the diced onions and let them turn golden.
- Then add the honey and fill up with the strained marinade and the roast stock. Cook with the lid on for about 2 hours over medium heat. Turn the meat every half hour.
- After the cooking time, cover the meat and put it aside and crumble the honey bread into the sauce.
- Let the sauce simmer gently until the bread has dissolved. Mix the sauce finely with the hand blender and then season again to taste. Now add the raisins.
- Cut the meat open and drizzle with the sauce. Serve with homemade potato dumplings and red cabbage!
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Ingredients
1.2 kg Beef
For the marinade:
1 piece celery root
1 large carrot
2 large onions
2 cloves garlic
2 carnation(s)
2 bay leaves
10 peppercorns
5 juniper berry(s)
Salt
sugar
400ml red wine
200ml red wine vinegar
For the roast:
2 Tablespoons Fat
2 onions
2 tablespoons honey
200ml roast stock
100g honey cake (honey bread)
4 tablespoons raisins
Instructions
- First, pickled meat must be pickled. Roughly chop the root vegetables (carrot, celery, onions with skin, garlic).
- Mix the meat with the vegetables, spices (cloves, bay leaves, peppercorns, juniper, salt and sugar), wire and wine vinegar. Marinate in a closed container in the refrigerator.
- After a week, remove the meat from the marinade, drain and pour the marinade through a sieve. Discard the vegetables.
- Heat the fat in a roasting pan and let the meat color in it. Add the diced onions and let them turn golden.
- Then add the honey and fill up with the strained marinade and the roast stock. Cook with the lid on for about 2 hours over medium heat. Turn the meat every half hour.
- After the cooking time, cover the meat and put it aside and crumble the honey bread into the sauce.
- Let the sauce simmer gently until the bread has dissolved. Mix the sauce finely with the hand blender and then season again to taste. Now add the raisins.
- Cut the meat open and drizzle with the sauce. Serve with homemade potato dumplings and red cabbage!