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Tenderly Tangy: Aromatic Sauerbraten Delight


About the Dish:

Sauerbraten is a traditional German pot roast that is marinated in a mixture of vinegar, water, and spices for several days before being slow cooked. This dish is known for its tangy and flavorful gravy, tender beef, and hearty side dishes like potato dumplings or spaetzle. The marinade helps to tenderize the meat and infuse it with a unique and savory flavor. Sauerbraten is often served with pickles, red cabbage, and a generous portion of gravy for a comforting and satisfying meal.

Nutrition Information:

Nutrient Amount
Total Fat 15g
Saturated Fat 6g
Cholesterol 120mg
Sodium 800mg
Total Carbohydrates 20g
Dietary Fiber 2g
Sugars 5g
Protein 30g


Ingredient Quantity
Beef roast (such as bottom round or rump roast) 4 pounds
Red wine vinegar 1 cup
Water 2 cups
Onion 1 large, chopped
Carrot 1 large, chopped
Celery 1 stalk, chopped
Garlic cloves 4 cloves, minced
Juniper berries 6 berries
Bay leaves 2 leaves
Peppercorns 1 teaspoon
Flour 1/4 cup
Vegetable oil 2 tablespoons
Sugar 2 tablespoons
Gingersnap cookies 6 cookies, crushed
Salt 1 teaspoon
Black pepper 1/2 teaspoon
Cornstarch 2 tablespoons
Water 1/4 cup

Cooking Instructions:

  • Step 1: Place the beef roast in a large resealable plastic bag. In a bowl, combine the red wine vinegar, water, chopped onion, carrot, celery, minced garlic cloves, juniper berries, bay leaves, and peppercorns. Pour the marinade into the bag with the beef roast. Seal the bag and refrigerate for 3-5 days, turning the roast once a day to ensure even marinating.
  • Step 2: After marinating, remove the beef roast from the marinade and pat dry with paper towels. Strain the marinade and reserve the liquid. Discard the solids.
  • Step 3: Preheat the oven to 325°F (165°C). In a large Dutch oven or oven-safe pot, heat vegetable oil over medium heat. Add the beef roast and brown on all sides.
  • Step 4: In a separate bowl, mix together flour, salt, and black pepper. Rub the flour mixture over the browned beef roast.
  • Step 5: Pour the reserved marinade liquid over the beef roast. Add sugar and crushed gingersnap cookies to the pot.
  • Step 6: Cover the pot and transfer it to the preheated oven. Cook for 3-4 hours, or until the beef is tender and easily pulls apart with a fork.
  • Step 7: Once cooked, transfer the beef roast to a cutting board and cover with foil to keep warm. Strain the cooking liquid and return it to the pot.
  • Step 8: In a small bowl, mix together cornstarch and water to create a slurry. Gradually add the slurry to the pot while stirring constantly. Cook over medium heat until the gravy thickens.
  • Step 9: Slice the beef roast and serve with the thickened gravy.

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