Sauerbraten (German Beef Roast)

German sauerbraten covered in the rich gravy on a plate served with spaetzle and rotkohl.

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Sauerbraten is a beef pot roast that is marinated for several days before being cooked to tender, saucy perfection and served with a delicious gravy.

Prep Time15

Cook Time2

Marinating Time3

Course: Dinner

Cuisine: German

Servings:

Calories: 540kcal

Author: Jana Dziak

Ingredients

4 lbs beef roast Top or bottom round roast.

Marinade Ingredients:

1 cup red wine
½ cup red wine vinegar
½ cup water Can also use bone broth or stock.
1 large yellow onion Peeled and thinly sliced.
8 whole peppercorns Lightly crushed.
4 whole juniper berries Lightly crushed.
3 bay leaves

Cooking Ingredients:

3 tablespoons lard Or oil/fat of your choosing.
1 large yellow onion Finely diced.
2 large carrots Finely diced.
1 rib celery Finely diced.
2 tablespoons flour
½ cup gingersnap cookies Very finely crushed. Can also use honeycake or raisins.

Instructions

Marinate The Beef:

Sprinkle salt over the beef roast. Place it in a deep pan (not stainless steel), crock, pot, or heavy-duty leak-proof bag.
Add the red wine, red wine vinegar, water, sliced onions, bay leaves, crushed peppercorns, and juniper berries to the pan or bag. Ensure the marinade covers at least half of the roast. If not, add more red wine. Marinate the meat for 3-5 days, turning it over 1-2 times daily.

Cook The Beef:

Remove the meat from the marinade and pat it completely dry. Strain the marinade, reserving the liquid and discarding the solids.
In a heavy pot, melt the lard over medium-high heat. Brown the meat on all sides for about 15 minutes until you achieve a deep, brown sear. Then transfer the meat to a plate.
To the fat in the pot, add the diced onions, carrots, and celery. Cook over medium heat, stirring occasionally, for 5-8 minutes or until they are soft and turning light brown.
Sprinkle the flour over the vegetables and continue to cook, stirring for 2-3 minutes, until the flour begins to color and is no longer raw.
Pour in the reserved marinade liquid and add 1/2 cup of water. Bring the mixture to a boil over high heat. Return the meat to the pot, cover it tightly, and simmer over low heat for two hours or until the meat is tender and shows no resistance when pierced with a knife.
Transfer the meat to a plate and keep it covered and warm while you prepare the final sauce.

Make The Final Sauce/Gravy:

Turn the heat up to high and bring the sauce to a boil. Add the crushed cookies, lower the heat, and stir frequently for about 10 minutes until the sauce thickens and coats the back of a spoon.
Use an immersion blender or a fine mesh sieve to puree the sauce until it reaches a thick gravy consistency without large vegetable chunks.
Carve the beef into 1/4-inch thick slices and serve covered in the sauce with your choice of sides.
Note: You can also cook sauerbraten in the oven at 350°F for about 2 hours.

Notes

Refrigerating: After cooking, allow the sauerbraten and sauce to cool to room temperature. Transfer them to an airtight container or cover the dish tightly with plastic wrap or aluminum foil. Store the dish in the refrigerator for up to 3-4 days.

Freezing: Once the sauerbraten and sauce have completely cooled, slice the meat into individual portions and divide the sauce. Place the portions into freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. Label with the date and contents, then freeze for up to 3 months.

Thawing: To thaw, place the frozen sauerbraten in the refrigerator overnight. For a quicker method, submerge the sealed bag in a bowl of cold water, changing the water every 30 minutes until fully thawed. Avoid using hot water to prevent uneven thawing.

Reheating: To reheat, place the thawed sauerbraten and sauce in a pot over medium heat, cover, and warm for 10-15 minutes, stirring occasionally. Alternatively, you can heat it in a preheated oven at 350°F (175°C) in an oven-safe dish, covered with foil, for 20-25 minutes, or microwave individual portions in a microwave-safe dish on medium power for 2-3 minutes, stirring halfway through.

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