Sauerbraten recipe: A Taste of Tradition — German recipes

This classic German dish features a marinated roast, traditionally made with beef, slow-cooked until tender and bursting with tangy flavor. Here’s how to recreate it in your own kitchen.

Source: tasteatlas

Ingredients:

• 3–4 lbs beef rump roast (topside or silverside)
• 1 large onion, thinly sliced
• 5 cloves garlic, skin on and smashed
• 700ml red wine vinegar
• 700ml water
• 4 bay leaves
• 5 cloves
• 1 tablespoon black peppercorns
• 2 tablespoons granulated sugar
• 3 tablespoons vegetable oil
• 4 tablespoons packed brown sugar
• 2 large carrots, peeled and thinly sliced
• 2 tablespoons unsalted butter
• 2 tablespoons plain flour
• A handful of raisins (optional)
• Salt and pepper to taste

Deutsch:

• 1.5–2 kg Rinderbraten (Hochrippe oder Tafelspitz)
• 1 große Zwiebel, dünn geschnitten
• 5 Knoblauchzehen, mit Haut und zerdrückt
• 700ml Rotweinessig
• 700ml Wasser
• 4 Lorbeerblätter
• 5 Nelken
• 1 Esslöffel schwarze Pfefferkörner
• 2 Esslöffel Zucker
• 3 Esslöffel Pflanzenöl
• 4 Esslöffel brauner Zucker
• 2 große Karotten, geschält und dünn geschnitten
• 2 Esslöffel Butter
• 2 Esslöffel Mehl
• Eine Handvoll Rosinen (optional)
• Salz und Pfeffer nach Geschmack

Instructions:

1. Marinieren (Marinate): Season the beef generously with salt and pepper. Place the sliced onions in a large glass bowl and set the beef on top. In a separate bowl, combine the vinegar, water, bay leaves, cloves, peppercorns, garlic, and granulated sugar. Pour this mixture over the beef and onions, ensuring everything is submerged. Cover and refrigerate for at least 4 days, turning the meat daily.
2. Braten (Roasting): Preheat oven to 175°C (350°F). Remove the beef from the marinade and pat dry. Heat vegetable oil in a large Dutch oven or ovenproof pot over medium heat. Sear the beef on all sides until golden brown. Pour in some of the reserved marinade, enough to cover the bottom of the pot. Add the browned sugar, carrots, and optionally, raisins.
3. Schmoren (Braising): Cover the pot tightly and transfer it to the preheated oven. Braise for 3–4 hours, or until the beef is fork-tender. Check the liquid level occasionally and add more marinade if needed.
4. Soße (Sauce): Once the beef is cooked, carefully transfer it to a plate and set aside. Strain the cooking liquid into a saucepan, discarding the solids. Bring the sauce to a simmer and whisk in the butter and flour to thicken. Adjust seasonings with salt and pepper to taste.
5. Servieren (Serving): Slice the cooked beef and arrange on a platter. Pour the warmed sauce over the meat and garnish with fresh parsley or cranberry sauce. Serve with roasted potatoes, dumplings, or mashed potatoes.

Guten Appetit! genießen Sie Ihr köstliches Sauerbraten!

Tips:

• Traditionally, Sauerbraten is marinated for even longer, up to 2 weeks. Adjust the marinating time according to your preference.
• You can substitute veal or venison for the beef in this recipe.
• Serve this dish with other classic German sides like Rotkohl (red cabbage) and Kartoffelknödel (potato dumplings).

Enjoy this flavorful journey into German cuisine!