LindySez | Recipes

  • About/Contact
  • Recipes
  • Tips & Techniques
  • Subscribe
menu icon
go to homepage
  • About/Contact
  • Recipes
  • Tips & Techniques
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About/Contact
    • Recipes
    • Tips & Techniques
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Beef » Traditional Sauerbraten My Way

    Traditional Sauerbraten My Way

    Published: Mar 23, 2016 · Modified: Nov 19, 2024 by Linda Baker · This post may contain affiliate links

    • Facebook
    • Twitter
    Jump to Recipe Print Recipe

    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.

    Rich wine gravy tops slices of tender Sauerbraten.

    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:
    • The Story Behind Traditional Sauerbraten My Way
    • Why is it my way?
    • The Marinade Ingredients
    • Step by Step Instructions
    • For deep flavor - brown everything
    • How to Finish the Sauerbraten
    • Wine Recommendation:
    • Traditional Sauerbraten - My Way (Recipe Card)

    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

    The ingredients needed to make sauerbraten.

    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 to use in Sauerbraten is a chuck roast.

    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:

    1. Beef Chuck Roast: Affordable, flavorful, and ideal for braising.
    2. Bottom Round Roast: A leaner option with a slightly firmer texture.
    3. Rump Roast: Traditional and flavorful, it holds up well during marination and cooking.
    4. 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

    Marinade ingredients in a white plastic measuring cup.

    Coarsly dice the onions and smash the garlic, then add all the marinade ingredients together.

    Marinating the beef roast in the wine and onions in a zip-top bag.

    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.

    A seasoned piece of pot roast on a board.

    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.

    Deeply browed pot roast for sauerbraten.

    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.

    A short video showing how to brown the vegetables.
    The sauerbraten is ready for the oven.

    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.

    A white wide bowl with sauerbraten, spaetzle, and red cabbage.

    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.

    The final shot of sauerbraten with sides.

    Sauerbraten My Way - perfect for a Sunday night dinner. 

    Wine Recommendation:

    For sauerbraten, here are some excellent red wine options:

    1. Spätburgunder (German Pinot Noir): Light-bodied with earthy and fruity notes, it enhances the spices and complements the tender beef.
    2. Zinfandel: Medium-bodied with rich fruit flavors and a hint of spice, perfect for the dish's sweet-and-sour profile.
    3. Cabernet Franc: Herbaceous and peppery, it pairs beautifully with the dish's bold flavors.
    4. Syrah/Shiraz: Offers robust body and smoky, spicy notes that match the heartiness of sauerbraten.
    5. 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!

    Rich wine gravy tops slices of tender Sauerbraten.

    Traditional Sauerbraten - My Way (Recipe Card)

    LindySez
    This is my traditional recipe for Sauerbraten done My Way. Tender slow-braised beef cooked in a tasty wine-based sauce.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 3 hours hrs
    Additional Time 3 days d
    Total Time 3 days d 3 hours hrs 30 minutes mins
    Course Beef
    Cuisine German
    Servings 8 servings
    Calories 436 kcal
    Prevent your screen from going dark

    Equipment

    • Enameled Dutch Oven with Lid
    • Sieve

    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.

    Notes

    LindySez: Do not skimp in the marinating time. You want the wine to penetrate the meat. Take your time to fully brown the meat, do not rush the process.

    Nutrition

    Serving: 1 servingCalories: 436kcalCarbohydrates: 5gProtein: 30gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 14gCholesterol: 88mgSodium: 400mgFiber: 1g
    Keyword German pot roast, pot roast, wine-braised pot roast
    Tried this recipe?Let us know how it was!
    « Super Simple Guacamole
    Spicy Coleslaw with Easy Homemade Sriracha Dressing »

    Comments

    1. brian says

      March 25, 2016 at 11:19 am

      Great dish. I am not a fan of 'hot lettuce" but this was tremendous. Really roasted and carmelized.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Hi, I'm Lindy.

    Welcome to LindySez! I'm Lindy, a self-taught home chef with a passion for helping others feel confident in the kitchen. I believe cooking should be approachable, fun, and above all, delicious!

    My mission is to guide anyone—whether you grew up on fast food or rarely cooked at home—to create amazing meals with ease. Through simple recipes and practical tips, I’ll show you how to turn everyday ingredients into flavorful dishes.

    Cooking doesn’t have to be intimidating—let’s make it enjoyable together!

    More about me →

    Popular

    • A blue bowl filled with Pretty Darn Good Chili Verde.
      Roasted Pork Chili Verde with a Smoky Twist
    • A hot dog dressed in chili sauce.
      The Best Hormel Chili No Beans Copycat Recipe
    • Slow cooked in the oven spaghetti sauce on noodles with basil.
      Slow Cooked Oven Baked Spaghetti Sauce
    • A sliced loaf of quick no knead crusty rye bread.
      A Quick No Knead Crusty Rye Bread
    • A tasty plate of ribs.
      Tender Oven-Baked Ribs with Quick Grill Finish
    • Polenta Cornmeal Muffins in cast iron mini skillets.
      The Best Easy Polenta or Cornmeal Muffins
    • German Braised Rabbit served with sides.
      Hasenpfeffer (German Style Wine Braised Rabbit)
    • A skillet and a plate with some fried mashed potato cakes on them.
      Easy Crispy Pan-Fried Mashed Potato Cakes
    • A white bowl filled with Spicy Crab Noodles.
      Spicy Crab Noodles
    • Sole being served on a gold rimmed plate with a light shrimp sauce on it. along with chives.
      Sole with a Light Creamy Shrimp Sauce

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2024 Lindy Sez