Sauerbraten (Rhineland Marinated Pot Roast)
Local name: Rheinischer Sauerbraten
In short: Beef marinated for days in spiced vinegar and red wine, then braised until tender, with a sweet-sour gravy of raisins and gingersnaps. It takes about 3 h 40 min in total and makes 8 servings.
- Prep
- 40 min
- Cook
- 3 h
- Resting
- 72 h
- Total
- 3 h 40 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 340 kcal
Sauerbraten is a Sunday and holiday roast in the Rhineland and across Germany. A lean beef roast sits in a spiced vinegar and wine marinade for three days, which softens the meat and gives it a pleasant sourness. It is then browned and braised, and the strained liquid becomes a dark gravy sweetened with raisins and gingersnaps. Serve it with red cabbage and potato dumplings.
Instructions
- Bring the vinegar, wine, water, sliced vegetables, peppercorns, juniper, cloves, bay and mustard seeds to a boil in a pot. Simmer 5 minutes, then cool completely.
- Put the beef in a deep glass or ceramic dish and pour over the cold marinade so the meat is mostly covered. Cover and refrigerate for 3 days, turning the roast once a day.
- Heat the oven to 160°C (325°F). Lift out the beef and pat it very dry. Strain the marinade and keep the liquid, bay leaves and juniper.
- Season the beef and brown it in the oil in a heavy casserole over medium-high heat, about 4 minutes per side. Remove it.
- Cook the chopped onions and carrots in the same pot for 8 minutes until browned. Stir in the tomato paste for 1 minute.
- Return the beef to the pot and pour in 750 ml (3 cups) of the strained marinade. Add the bay and juniper, bring to a simmer, cover and braise in the oven for 2 to 2 1/2 hours, turning once, until a fork slides in easily.
- Lift out the beef, wrap it in foil and rest 15 minutes. Strain the sauce, skim off the fat and return it to the pot with the raisins and crushed gingersnaps. Simmer 10 minutes until thickened.
- Taste the gravy and balance with salt, pepper or a spoon of sugar. Slice the beef across the grain and serve with the gravy.
Tips
- Marinate in glass, ceramic or food-grade plastic, never aluminum, which reacts with the vinegar.
- Rhineland cooks add raisins and a spoon of sugar beet syrup, while other regions use sour cream or red currant jelly. Adjust the sweet and sour until the gravy tastes balanced.
Questions and answers
How long should Sauerbraten marinate?
Three days is the usual minimum, and up to 5 days gives a stronger sour flavor. A shorter marinade leaves the meat chewier.
Can I make Sauerbraten ahead?
Yes, it reheats well. Slice the cooled roast, return it to the gravy and warm gently for 20 minutes. It keeps 4 days in the fridge and freezes for 3 months.
What cut of beef is best?
Use beef round, rump or chuck. They are lean enough to slice but have enough connective tissue to soften during the long braise.
How long does it take to make Sauerbraten (Rhineland Marinated Pot Roast)?
About 3 h 40 min in total: 40 min of preparation and 3 h of cooking.
How many calories are in Sauerbraten (Rhineland Marinated Pot Roast)?
About 340 kcal per serving, with 40 g of protein, 18 g of carbohydrates and 12 g of fat. These values are estimates.
Nutrition per serving
| Calories | 340 kcal |
|---|---|
| Protein | 40 g |
| Carbohydrates | 18 g |
| Fat | 12 g |
| Fiber | 2 g |
| Sugar | 11 g |
| Sodium | 650 mg |
Estimated values, calculated from the ingredients.
