This is my spin on a traditional Sauerbraten, and I think it's the best way! One of the things I love about cooking is tailoring recipes to suit my tastes. So, in this recipe, I skip juniper berries because I’m not a fan of their flavor and leave out crushed gingersnap cookies because I don’t like the texture.
The Story Behind Traditional Sauerbraten My Way
As Frank Sinatra would say ... " I did it my way".
As my Aunt Christina would say ... "That's not Sauerbraten in the traditional sense".
As I say ... "I'm the cook, it's my traditional way".
So there.
Jump to:
Why is it my way?
I grew up eating my mom's Sauerbraten and loved it. Then I tried it at a couple of German restaurants and didn’t like it at all.
Curious, I looked up some recipes. Turns out, my mom’s version was totally different—less vinegar, no juniper berries (she avoided them like gin), and definitely no ginger snaps in the sauce.
So really, "Sauerbraten My Way" is just "Sauerbraten My Mom’s Way." And that’s the way I like it!
The Marinade Ingredients
Since the meat will absorb the rich flavors of the wine and vinegar, be sure to use a quality red wine and a high-quality red wine vinegar for the best results.
The best meat for Sauerbraten is typically a tough, lean cut that benefits from slow cooking and the tenderizing effects of the marinade. Common choices include:
- Beef Chuck Roast: Affordable, flavorful, and ideal for braising.
- Bottom Round Roast: A leaner option with a slightly firmer texture.
- Rump Roast: Traditional and flavorful, it holds up well during marination and cooking.
- Brisket: For a richer, slightly fattier take on Sauerbraten.
Choose a cut based on your preference for marbling and texture. The long marination process will ensure it’s tender and flavorful regardless!
Step by Step Instructions
Coarsly dice the onions and smash the garlic, then add all the marinade ingredients together.
Pour the marinade over the meat inside a zip-top bag, remove any air and seal. LindySez Tip: This is my favorite way to marinate things as it ensures the meat is completely surrounded by the marinade.
Place the bag inside a container just on that off chance it springs a leak.
Although it might not be entirely necessary, since the meat is surrounded by the marinade anyway, I still turn it twice a day, just to be sure every part is getting its fair share.
After the meat has been soaking up the winey goodness for at least 2 but better if it's 3 days, remove it from the marinade; making sure to scrape off any clinging onions and such, and pat it dry. LindySez Tip: Remember- dry meat browns, wet meat steams.
Season with salt and freshly ground pepper, then sprinkle on some dried thyme.
Now, brown it well in a Dutch oven or large heavy pot. Take your time with the browning process, as this will ensure a great rich gravy.
For deep flavor - brown everything
Add the solids, along with some chopped carrots, to the now-empty pot and brown them for about 5 minutes, or until the onions are tender and just beginning to brown; then add the flour and cook for about 3 minutes.
Stir the marinade into the pot along with 2 cups of beef broth, return the roast and all of the juices accumulated on the plate, cover, and put into the 325º oven and ignore it for 2 ½ to 3 hours, or until it is tender, tender, tender.
The finished dish of Sauerbraten served with Spatzel and German-style braised Red Cabbage.
How to Finish the Sauerbraten
Once the meat is tender, remove it to a warm plate and set it aside while you finish the gravy.
- Strain the solids through a sieve, keeping just the delicious sauce.
- Use a wooden spoon or rubber spatula to press against the solids to get as much flavor and liquid into the gravy, but leaving the pieces of onion and carrot, as well as the peppercorns and cloves in the sieve.
- If your sauce seems too thick, add a bit of beef broth until it reaches the desired consistency. If it seems too thin, mix a little cornstarch with some beef broth and slowly add that until it thickens to your desired consistency.
Sauerbraten is traditionally served with Spatzle and Braised Red Cabbage. So yummy. And see, I can be traditional when I want to be.
Sauerbraten My Way - perfect for a Sunday night dinner.
Wine Recommendation:
For sauerbraten, here are some excellent red wine options:
- Spätburgunder (German Pinot Noir): Light-bodied with earthy and fruity notes, it enhances the spices and complements the tender beef.
- Zinfandel: Medium-bodied with rich fruit flavors and a hint of spice, perfect for the dish's sweet-and-sour profile.
- Cabernet Franc: Herbaceous and peppery, it pairs beautifully with the dish's bold flavors.
- Syrah/Shiraz: Offers robust body and smoky, spicy notes that match the heartiness of sauerbraten.
- Barbera: Its bright acidity and dark fruit flavors cut through the richness of the meat and gravy.
Serve slightly chilled for an even better experience!
Traditional Sauerbraten - My Way (Recipe Card)
Equipment
Ingredients
For the Marinade
- 2 cups dry red wine
- 1 cup red wine vinegar
- 1 large onion diced
- 5 large cloves garlic sliced
- 7 sprigs fresh thyme
- 2 bay leaves
- 1 teaspoon black peppercorns
- 12 whole cloves
- 1 3 - 4 pound boneless beef roast (I used chuck - but you could use a top round as well)
To Finish
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 teaspoon dried thyme leaves
- 2 medium carrots diced
- 2 tablespoons flour or as needed
- 2 cups low-sodium beef broth
Instructions
- Prepare the Marinade: Combine the wine, vinegar, chopped onion, garlic, thyme sprigs, bay leaves, peppercorns, and cloves in a bowl or mixing cup. Place the meat in a zip-top bag and pour the marinade over, making sure some is on both sides of the meat. Zip the top and refrigerate for 2 - 3 days, turning occasionally. (Best to keep this in a container in the refrigerator in case of leakage).
- After 2 - 3 days, heat the oven to 325°F. Remove the meat from the marinade, scraping off any vegetables or peppercorns/cloves that cling. Pat the meat dry and season with salt, freshly ground pepper, and thyme leaves. Strain the marinade, keeping the solids and marinade separate. For now, remove the bay leaves and thyme sprigs. (We will return those once we have browned the onions.)
- Heat a large Dutch oven over medium-high heat; add the olive oil, then add the meat and brown well on both sides - about 10 to 12 minutes. Remove the meat to a plate.
- Add the carrots and reserved solids from the marinade to the pot and cook, stirring often, until the onions just begin to brown. Sprinkle in the flour and cook for about 2 minutes. Stir in the marinade along with the beef broth and reserved herbs; bring to a simmer. Return the meat to the pot; cover and place the pot into the oven for 2 ½ to 3 hours or until it is extremely tender.
- Remove the meat to a plate. Strain the broth to remove all solids, pressing with a wooden spoon to get as much of the solids as you can. Bring to a simmer; add a bit more stock if it seems too thick, or add some cornstarch mixed with beef stock if it seems too thin. Taste and adjust for seasonings.
- Slice the meat against the grain and serve with the gravy. Garnish with chopped parsley if desired.
brian says
Great dish. I am not a fan of 'hot lettuce" but this was tremendous. Really roasted and carmelized.