Because they put so little effort into their food, the Germans say, “Here is the boiled meat; now let’s improve it.” A good German Sauerbraten recipe requires just ten basic ingredients. It does not take too long to prepare. This dish is ideal for backyard barbecues and potluck as well.
What is German Sauerbraten?
Sauerbraten is a German dish made of beef roast, pork roast, or rump roast braised in red wine vinegar, beef broth, water, and spices. The word “Sauer” means sour in German, so this dish gets its name from the vinegar used to braise the meat. The result is a tender and flavorful piece of meat perfect for serving with potatoes or noodles.
The History of German Sauerbraten
While the specific origin of Sauerbraten is unknown, it is believed to have been invented in either the early 1800s or the late 1700s. This dish became popular in Germany and quickly spread to other parts of Europe. It is enjoyed around the world today.
What are the main ingredients of the Authentic German Sauerbraten recipe?
In traditional German sauerbraten, the ingredients are beef roast, red wine vinegar, beef broth, water, and, spices (pepper, allspice, cloves). But there are a lot of substitutes for Sauerbraten. On the other hand, this recipe is a German pot roast.
Using pork roast and rump roast
You can substitute pork roast or rump roast for the beef roast in this recipe without changing the outcome too much. Some people also use lamb roast or chuck roast. Just make sure that your meat is cooked through before serving.
Alternative to red wine vinegar
You can use apple cider vinegar or white vinegar in place of the red wine vinegar in this recipe without changing the outcome too much.
Are there variations to the German Sauerbraten recipe?
Yes, there are many variations to the German Sauerbraten recipe. Some add onions or carrots to the braising liquid, while others add potatoes or mushrooms.
You can use other spices, such as thyme and marjoram. Also, some people add ingredients to the sauce before serving it, such as lemon juice or tomato paste.
How to cook German Sauerbraten:
Servings: 14 slices
Ingredients
- 2 teaspoons plain or kosher salt
- 1 teaspoon ground ginger
- 1 (4 pounds of beef top round roast
- 2 1/2 cups water
- 2 cups cider vinegar or a cup red wine vinegar
- 2 medium onions, sliced
- 1/3 cup of brown sugar
- 2 tablespoons mixed pickling spice
- 1 teaspoon whole peppercorns
- 8 whole cloves
- 2 bay leaves
- 2 tablespoons vegetable oil
- 14 gingersnaps, crushed
Directions
Combine salt and ginger; rub over roast in a deep glass bowl. Combine water, vinegar, onions, sugar, pickling spices, peppercorns, cloves, and bay leaves; bring to a boil. Pour over roast; turn to coat. Cover and refrigerate for two days, turning twice a day.
Remove roast, reserving marinade; pat roast dry. In a large kettle, slow cooker, or Dutch oven, brown roast on all sides in oil over medium-high heat. Strain marinade, reserving half of the onions and seasonings.
Pour 1 cup of marinade and reserved onions and seasonings over browned roast (cover and refrigerate remaining marinade).
Bring to a boil. Reduce heat; cover and simmer for 3 hours or until the meat are tender.
Strain cooking juices, discarding the onions and seasonings. Measure liquid; if necessary, add enough reserved marinade to equal 3 cups. Pour into a saucepan; bring to a rolling boil. Add gingersnaps; simmer until gravy is thickened. Slice meat and serve with gravy.
Enjoy!
Useful Tips
- Rub the salt and ginger thoroughly into the roast
- If you have time, marinate the roast for three days in the fridge. Turning it twice a day will make it more flavorful.
- Add the gingersnaps to the gravy to thicken it and give it a slight ginger flavor. You can leave them out if you prefer.
- Turning the meat while in marinate will even out the flavor.
- You can use other kinds of vinegar but measure the sourness.
What is the best way to serve Sauerbraten?
You can serve Sauerbraten with mashed potatoes, noodles, rice, or any other side dish. We recommend serving it with potato dumplings or boiled potatoes and a salad dressed with oil and vinegar for a traditional German pot roast.
German Sauerbraten Recipe: How to Make This Traditional Dish
Try this simple and mouthwatering Sauerbraten recipe, a tender marinated beef roast known to be one of the savory national dishes in German.
Type: Main Dish
Cuisine: German
Keywords: german sauerbraten, german sauerbraten recipe, how to make german sauerbraten, german dish, traditional german food, german sauerbraten recipes
Recipe Yield: 4 to 6 servings
Preparation Time: PT48H30M
Cooking Time: PT4H
Total Time: PT52H30M
Recipe Ingredients:
- 2 teaspoons plain or kosher salt
- 1 teaspoon ground ginger
- 1 (4 pounds of beef top round roast)
- 2 1/2 cups water
- 2 cups cider vinegar or a cup red wine vinegar
- 2 medium onions, sliced
- 1/3 cup of brown sugar
- 2 tablespoons mixed pickling spice
- 1 teaspoon whole peppercorns
- 8 whole cloves
- 2 bay leaves
- 2 tablespoons vegetable oil
- 14 gingersnaps, crushed
Recipe Instructions: Combine salt and ginger; rub over roast. Place in a deep glass bowl. In a saucepan, combine water, vinegar, onions, sugar, pickling spices, peppercorns, cloves, and bay leaves; bring to a boil. Pour over roast; turn to coat. Cover and refrigerate for 2 days, turning twice a day. Remove roast, reserving marinade; pat roast dry. In a large kettle, slow cooker, or Dutch oven, brown roast on all sides in oil over medium-high heat. Strain marinade, reserving half of the onions and seasonings. Pour 1 cup of marinade and reserved onions and seasonings over browned roast (cover and refrigerate remaining marinade). Bring to a boil. Reduce heat; cover and simmer for 3 hours or until the meat are tender. Strain cooking juices, discarding the onions and seasonings. Measure liquid; if necessary, add enough reserved marinade to equal 3 cups. Pour into a saucepan; bring to a rolling boil. Add gingersnaps; simmer until gravy is thickened. Slice meat and serve with gravy.
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Conclusion
The sauerbraten recipe is easy to follow and doesn’t take much time to prepare. It is also a great way to experience traditional German food. It goes well with many side dishes and can be served as a main dish on different occasions.
FAQ
Why are the bay leaves needed?
The bay leaves add flavor to the gravy and are a traditional ingredient in sauerbraten recipes.
Can I use another type of vinegar?
Yes, you can use apple cider or white vinegar instead of red wine vinegar without changing the outcome too much.
Can I add other ingredients to the sauce before serving it?
You can add ingredients such as lemon juice or tomato paste to the sauce before serving it.
Can I use a different type of meat?
Yes, you can substitute pork roast or rump roast for beef roast without changing the outcome too much. just make sure that your meat is cooked through before serving.
Is there a way to prepare this ahead of time?
You can make the sauerbraten recipe up to 2 days before serving it. Just make sure you separate the meat and sauce before freezing and thaw them out in the refrigerator before reheating.
What is a “top round roast”?
A top round roast is cut from the cow’s hind leg and is a leaner cut of meat. It can be cooked in various ways, including roasting or braising.
Why do some recipes add gingersnaps?
Gingersnaps are added to the gravy to thicken it and give it a slight ginger flavor. You can leave them out if you prefer, but they do add a nice touch.
Do I have to refrigerate the roast for 2 days?
No, you don’t have to refrigerate the roast for 2 days. However, doing so will allow the flavors to meld together and create a more intense flavor. If you’re in a hurry, you can skip this step.
Why is sauerbraten so popular in Germany?
Sauerbraten is a popular dish in Germany because it is hearty, flavorful, and easy to make. It also has a long history and is considered a traditional German dish.
What does the word sauerbraten mean?
The word sauerbraten comes from the German word Sauer meaning sour, and Braten, which means roast.
What cut of beef is suitable for sauerbraten?
Sauerbraten is typically prepared with a beef roast and an eye round. If you want to try something new, use lamb or pork roast instead.
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