📝 About This Recipe
A crown jewel of German cuisine, Sauerbraten is a masterclass in patience and flavor balancing. This traditional roast is marinated for several days in a spiced vinegar brine, resulting in a fork-tender beef that boasts a complex, tangy profile. The signature sauce, thickened with crushed gingersnaps, provides a velvety finish with hints of ginger and clove that warm the soul.
🥗 Ingredients
The Marinade & Meat
- 4 pounds Beef Bottom Round or Chuck Roast (trimmed of excess fat)
- 2 cups Red Wine Vinegar (high quality)
- 1 cup Dry Red Wine (such as Pinot Noir or Cabernet)
- 1 cup Water
- 1 large Yellow Onion (thinly sliced)
- 2 medium Carrots (chopped)
- 3 pieces Bay Leaves
- 10 whole Juniper Berries (lightly crushed)
- 1 teaspoon Whole Peppercorns (black)
- 4 pieces Whole Cloves
The Braise & Sauce
- 2 tablespoons Vegetable Oil (for searing)
- 2 teaspoons Kosher Salt (to taste)
- 3/4 cup Gingersnap Cookies (finely crushed into crumbs)
- 2 tablespoons Brown Sugar (packed)
- 1 cup Beef Broth (low sodium)
- 1/4 cup Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
In a large saucepan, combine the vinegar, wine, water, sliced onion, carrots, bay leaves, juniper berries, peppercorns, and cloves. Bring to a simmer over medium heat, then remove from heat and let cool completely to room temperature.
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2
Place the beef roast in a large glass bowl or a heavy-duty gallon-sized zip-top bag. Pour the cooled marinade over the beef, ensuring it is completely submerged. Seal and refrigerate for at least 3 days, turning the meat once daily.
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3
After marinating, remove the beef from the liquid and pat it extremely dry with paper towels. Reserve the marinade, straining out the vegetables and spices but keeping the liquid.
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4
Preheat your oven to 325°F (165°C). Season the dried beef generously with salt and pepper.
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5
Heat the vegetable oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until a deep, dark brown crust forms, about 3-5 minutes per side.
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6
Pour 2 cups of the strained marinade and 1 cup of beef broth into the Dutch oven. Bring the liquid to a simmer, scraping up the brown bits (fond) from the bottom of the pot.
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7
Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven. Braise for 3 to 3.5 hours, or until the meat is incredibly tender and easily pierced with a fork.
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8
Once tender, transfer the meat to a cutting board and tent loosely with aluminum foil to rest for 15 minutes.
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9
While the meat rests, strain the cooking liquid into a clean saucepan and skim off any excess fat from the surface. Bring to a gentle boil over medium heat.
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10
Whisk in the crushed gingersnaps and brown sugar. Simmer for 5-10 minutes until the cookies dissolve and the sauce thickens into a glossy, velvety gravy.
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11
Taste the sauce; if it is too tart, add a little more brown sugar. If too sweet, add a splash of the remaining marinade.
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12
Slice the beef against the grain into 1/2-inch thick slices. Arrange on a warm platter and ladle a generous amount of the gingersnap sauce over the top.
💡 Chef's Tips
Always use a non-reactive container (glass or plastic) for marinating, as the high acid content will react with metal. Don't rush the marinating process; 3 days is the minimum, but 5 days yields the most traditional flavor and texture. Patting the meat dry before searing is crucial; moisture on the surface will steam the meat rather than browning it. If you can't find gingersnaps, use Lebkuchen or a mixture of flour, butter, and extra ground ginger/cloves as a thickener. For a smoother sauce, pass the finished gravy through a fine-mesh sieve before serving.
🍽️ Serving Suggestions
Serve with traditional German Potato Dumplings (Kartoffelklöße) to soak up the rich gravy. Pair with buttery Spätzle (German egg noodles) and a side of braised Red Cabbage (Rotkohl). A crisp, dry German Riesling or a malty Doppelbock beer balances the acidity of the dish perfectly. Garnish with a dollop of sour cream or lingonberry jam for an extra layer of authentic flavor.