Authentic German Sauerbraten
Traditional German pot roast marinated in a tangy vinegar and spice mixture, slow-cooked to perfection.
30 mins
Prep Time
3 hours
Cook Time
6
Servings
Ingredients
- 3-4 lbs beef rump roast
- 2 cups red wine vinegar
- 1 cup red wine
- 1 large onion, sliced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 10 whole cloves
- 10 whole peppercorns
- 4 bay leaves
- 2 tbsp brown sugar
- 1 tsp salt
- 1/2 cup crushed gingersnaps
- 2 tbsp vegetable oil
Nutrition Facts
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Instructions
Prepare the marinade: In a large bowl, combine red wine vinegar, red wine, onion, carrots, celery, cloves, peppercorns, bay leaves, and brown sugar. Stir well to dissolve the sugar.
Marinate the beef: Place the beef in a large non-reactive container or ziplock bag. Pour the marinade over the beef, ensuring it's completely submerged. Refrigerate for 3-5 days, turning daily.
Remove and dry: After marinating, remove the beef from the liquid (reserving marinade) and pat dry with paper towels. Strain and reserve the marinade liquid, discarding the solids.
Sear the beef: Heat oil in a large Dutch oven over medium-high heat. Brown the beef on all sides, about 4-5 minutes per side, until nicely seared.
Slow cook: Add the reserved marinade liquid to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 2.5-3 hours until the meat is fork-tender.
Thicken the sauce: Remove the beef and keep warm. Stir crushed gingersnaps into the cooking liquid and simmer for 10-15 minutes until thickened to a gravy consistency.
Serve: Slice the sauerbraten against the grain and serve with the rich gravy, traditionally accompanied by potato dumplings or red cabbage.
Chef's Tips
- Marinating Time: For best results, marinate the full 5 days - this develops the deepest flavor and most tender texture.
- Meat Selection: While rump roast is traditional, you can also use bottom round or chuck roast for this recipe.
- Gravy Thickness: Adjust gingersnap quantity to achieve your preferred gravy thickness - more cookies for thicker gravy.
- Make Ahead: Sauerbraten tastes even better the next day as flavors continue to develop.
- Traditional Sides: Serve with spätzle, potato pancakes, or boiled potatoes for an authentic German meal.
- Wine Pairing: A full-bodied German Riesling or Dornfelder pairs beautifully with this dish.
