Classic Sauerbraten Germany (Print)
Get to know Sauerbraten: tender beef, bold spices, tangy marinade, and favorite sides that make it extra special.
# Ingredients:
→ Seasoning Mix
01 -
2 tablespoons salt
02 -
1 cinnamon stick
03 -
3 juniper berries, gently smashed
04 -
10 whole black peppercorns
05 -
5 whole cloves
06 -
3 bay leaves
→ Sauce Bits
07 -
2 tablespoons sour cream
08 -
2 tablespoons butter
09 -
Salt and pepper to taste
10 -
60 ml beef broth
11 -
60 g crushed gingerbread or spiced cookies
→ Beef and Marinade
12 -
2 stalks celery, finely diced
13 -
3 carrots, peeled and cubed
14 -
2 large onions, sliced
15 -
250 ml water
16 -
250 ml red wine vinegar
17 -
500 ml dry red wine
18 -
2 kg beef bottom round, trimmed
# Steps:
01 -
Slice the meat against the grain and spoon sauce over the top. Red cabbage and potato dumplings go great on the side if you want.
02 -
Pull the beef out and keep it warm. Run the braising liquid through a strainer, skim off extra fat, and let it bubble away until it's about a third less. Toss in the gingerbread, stirring until things get thick. At the end, stir in the sour cream and tweak the flavors until they're just right.
03 -
Pour the strained marinade and beef broth into the pot with the meat. Pop on the lid and cook in a hot oven at 165°C fan for 2 and a half to 3 hours, or until a fork goes through super easy.
04 -
Melt butter in your big roasting pan or Dutch oven. Sear the whole beef on every side over high heat, about 3–4 minutes each, so it gets a tasty crust.
05 -
After marinating, pull the beef and pat really dry with paper towel. Give it a good sprinkle of salt and pepper. Run the marinade through a mesh strainer and save it.
06 -
Drop the trimmed beef into a large glass or ceramic dish. Pour over your cooled marinade so the meat's fully covered. Cover up and chill in the fridge for 3 to 5 days, flipping the meat every day.
07 -
Bring red wine, vinegar, water, onions, carrots, celery, plus all your spices to a boil in a big pot. Let it simmer gently for 5 minutes, then cool it off completely.
# Notes:
01 -
Marinating this long makes even cheaper beef super tender and gives it that deep classic flavor.