There’s nothing like a traditional German Sauerbraten, especially when it comes to hearty and fulfilling food. The marinated beef is loaded with incredible sweet and sour flavor, and since it’s cooked slowly, it’s perfectly tender. It’s especially great for Oktoberfest and Fall celebrations!
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Sauerbraten may seem like a labor of love, but besides the time it takes to marinate, it’s really quite simple.
In Germany, sauerbraten is often marinated for 7 days or longer, but I’ve cut the marinade time down to 4 days and it’s perfect.
The marinade softens and tenderizes the roast a bit, and the sweet and sour flavors are incredible!
I love to serve my sauerbraten with German red cabbage and spaetzle but you can also serve with mashed potatoes, potato dumplings, or egg noodles.
And if you love German recipes, be sure to check out my recipe for Jagerschnitzel!
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Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Beef. A rump roast is the traditional cut of beef for sauerbraten. You can also use chuck roast which will be super tender but will shred rather than slice. Note: pictured above is the rump roast after it’s been marinating for 4 days.
- Marinade. The marinade liquid consists of red wine vinegar, red wine, and beef stock. If possible, use homemade beef stock or low-sodium beef base, such as Better Than Bouillon brand to make a quick stock. Use a dry red wine, such as cabernet or merlot.
- Gingersnap cookies. These are used to thicken the sauce and sweeten it a bit (along with the raisins).
See the recipe card for full information on ingredients and quantities.
How to make it
Each number corresponds to the numbered written steps below.
- Chop 1 large onion, 2 medium carrots, and 1 large leek. Add them to a large pot along with 1 1/2 cups of red wine vinegar, 1 750ml bottle of dry red wine, 1 cup of low-sodium beef stock, 2 tablespoons of granulated sugar, 1/4 cup of golden raisins, 3 large bay leaves, 10 whole juniper berries, 8 whole cloves, 1 tablespoon of Diamond Cystal Kosher salt, and 1 teaspoon of black pepper. Bring the pot to a boil and once boiling, reduce the heat and simmer for 10 minutes. Turn off the heat and let the marinade cool.
- Once cool, add a rump roast (approximately 3 1/2 pounds) to the pot and coat it with the marinade. Cover the pot and refrigerate for at least 4 days. Every 12 hours flip the rump roast to ensure it’s evenly marinating.
- After the roast has marinated, remove it from the pot and pat very dry with paper towels. Pour the marinade into a bowl making sure to save all of it. Season the roast on all sides with salt and pepper, to taste. Preheat the oven to 300f and make enough room to accommodate a Dutch oven with a lid.
- To a plate or baking sheet, add 1/2 cup of all-purpose flour and dredge the roast in the flour on all sides, shaking gently to remove the excess. You won’t need all of the flour, so the excess should be discarded.
- Heat a Dutch oven to medium heat with 3 tablespoons of lard or vegetable oil, then add the roast to the pot and brown on all sides (about 10-15 minutes total). Place the seared roast to a plate.
- Add the marinade to the pot and bring to a simmer while scraping the pot with a wooden spoon to dislodge all the brown bits. Once simmering, turn the heat off.
- Return the seared roast to the pot and cover with a tight-fitting lid. Place the pot in the oven to braise until tender.
- After 3 hours, use a knife to check for tenderness. If there’s any resistance, cover and cook for another 45 minutes, then check again. Once the beef is tender, place the roast on a platter and tent with foil. If the roast was tied, you can cut the strings away now or wait until carving.
- Strain the solids from the sauce, then add the sauce back to the pot.
- Turn the heat to medium and whisk in 8 crushed gingersnap cookies. If using, add 1/3 cup of golden raisins and simmer for 10 minutes. If the gravy isn’t thick enough, you can whisk in a cornstarch slurry. Once the gravy is thick enough, taste test, and season with salt and pepper as needed. Note: The raisins will increase the sweetness of the sauce, so if you like how it tastes already or don’t like raisins, feel free to omit.
- Slice the sauerbraten against the grain.
- Arrange on a platter and cover with the sauce. Additional reserved sauce can be served on the side. Serve with your favorite sides and enjoy!
Top tips
- The marinade. Sauerbraten is traditionally marinated for a long time, sometimes 7-10 days. I have found that marinating for 4 days gives fantastic results, so I recommend doing it for at least 4 days. It may take time, but it is truly worth the wait!
- Thickening the sauce. Gingersnap cookies are traditionally used to thicken the sauerbraten gravy. If you find that it’s still not thick enough after adding the crushed gingersnaps, make a slurry using cornstarch and water and adust until your desired consistency is achieved.
- Use a slicing knife. I recommend using a slicing knife for sauerbraten, and many of my other beef recipes. It makes the job so much easier!
More braised beef recipes
There’s something so comforting about braised beef dishes and my family can’t seem to get enough of them! Here are just a few of our favorite recipes.
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Sauerbraten
Ingredients
For the marinade
- 1 large onion chopped
- 2 medium carrots chopped
- 1 large leek chopped
- 1 1/2 cups red wine vinegar
- 1 750ml bottle dry red wine
- 1 cup low-sodium beef stock
- 2 tablespoons granulated sugar
- 1/4 cup golden raisins
- 3 large bay leaves
- 10 whole juniper berries
- 8 whole cloves
- 1 tablespoon Diamond Crystal Kosher salt
- 1 teaspoon black pepper
Remaining ingredients
- 3 1/2 pounds rump roast
- 1/2 cup all-purpose flour for dredging
- salt and pepper to taste
- 1/4 cup lard or vegetable oil
- 8 gingersnap cookies crushed
- 1/4 cup golden raisins optional
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Instructions
Marinating
- Add all of the marinade ingredient to a pot and bring to a boil. Once boiling, lower the heat and simmer for 10 minutes. Turn off the heat and let the marinade cool. Once cool, add the rump roast into the pot and coat with the marinade. Cover and refrigerate. Every 12 hours flip the rump roast so that it achieves equal marination. Marinade for at least 4 days.
Making the sauerbraten
- Preheat oven to 300f and make enough room to accomodate a Dutch oven with lid.
- Remove the Rump roast from the pot and pat very dry with paper towels. Pour the marinade into a bowl, making sure to save all of it. Wipe down the pot.
- Place the flour on a plate. Season the roast on all sides with salt and pepper then dredge the roast in the flour on all sides and shake off the excess.
- Heat the pot to medium with 3 tablespoons of lard or vegetable oil. Add the roast to the pot and brown on all sides (will take about 10-15 minutes).
- Add the marinade back to the pot and bring to a simmmer. Once simmering, turn the heat off and cover with a tight fitting lid. Place in the oven and braise until tender. Check for tenderness after 3 hours with a knife. If there is resistance, cover and cook for another 45 minutes then check again.
- Once the beef is tender, place the roast on a platter and tent with foil. Strain the solids from the sauce then add the sauce back to the pot over a burner. Turn heat to medium and whisk in the crushed gingersnaps. Add the optional raisins and simmer for 10 minutes. If the gravy is still too thin you can whisk in a cornstarch slurry. Once the gravy is thick enough for your liking, taste test, and season with salt and pepper if required.
- Using a slicing knife or other sharp knife, slice the meat against the grain and arrange on the platter. Pour the sauce on top and any reserved sauce can be served on the side. Enjoy!
Notes
- It is recommended to marinate for at least 4 days, though traditionally it is often done for 7 days or more.
- Rump roast is the cut that is traditionally used though chuck roast works great and will produce a more tender sauerbraten that will shred instead of slice.
- Many people will enjoy the sauce as is and will not need to make a thicker gravy. If you do enjoy a thicker sauce, by all means, use a slurry of cornstarch and water and adjust until desired consistency is achieved.
- Leftovers can be saved for up to 3 days in the fridge and can be reheated in the oven or microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Amazing! Woah, how have I never had this before. So delicious. Followed recipe almost exactly except for the leek. I opted not for the raisins since I have a golden raisin aversion. Marinated it for 5 days. My husband loved it, he even told me to write this recipe down and put it in the recipe box! That’s huge!!
We are thrilled to hear that, Anna!
I’ve been wanting to try sauerbraten for some time. Is beef really ok in fridge for minimum of 4 days before spoiling?
Yes, the acid in the marinade helps prevent spoilage. Note, in Germany they often will allow it to go 7 days. We’ve found that 4 days gives great results.
I saw this recipe and thought “This sounds interesting, what the hell?” I’m so glad I took a chance. I had a bottom round roast in the freezer and used that. It came out super tender. It was firm enough that you can cut it into slices with a sharp knife, yet tender enough that you can just pull it apart with your fork. I didn’t have juniper berries so I omitted them. It was my first time using leeks and found out you need to wash them well. Make 2 perpendicular cuts down the length of the leek starting where it begins to turn white, and slice through, then wash thoroughly. I marinated for 7 days and cooked for 3 hours. I paired the sauerbraten with mashed potatoes, green beans and some homemade sourdough bread to keep things simple. This dish will be made again whenever the market has a sale on the roast.
We’re glad you took a chance on this recipe and enjoyed it! Thanks for the comment!
This looks delicious. I just got it in the marinade. I am using 2 much smaller rump roasts…
1 3/4 lbs. each (that was the biggest my store had). How long should I cook it before checking it?
Hi Judy, it’s more about cooking it until tender, rather than timing. You can begin checking after 2 hours or so.
Looks good