Sauerbraten
Sauerbraten, whose name literally means "sour roast," is considered one of Germany's national dishes, with origins disputed among several cities — Cologne, Frankfurt and the Rhineland each claim their own version. A popular legend, though likely apocryphal, attributes the dish's invention to Julius Caesar, who is said to have sent wine preserved in vinegar to Roman troops stationed in Germany, later used for marinating meat. What is certain is that the technique of long marinating in vinegar arose as a method of preserving and tenderizing game or tougher beef cuts, in the era before refrigerators. Each German region defends its own version of the sauce: the Rhineland's uses raisins and gingerbread for sweetness, Saxony's prefers a more sour sauce, without sweet elements. Sauerbraten remains a Sunday or festive dish, due to its lengthy preparation time that makes it unsuited for a quick weekday meal.
Days-long marinade
The beef sits marinating for 3-5 days in vinegar, red wine and spices, for maximum tenderness.
Beef roast
A compact cut of beef is used, ideal for slow, low-heat cooking.
Gingerbread-thickened sauce
The sauce is traditionally thickened with crumbled gingerbread (Lebkuchen), giving a unique sweet-sour note.
With dumplings and red cabbage
Classically served alongside potato dumplings (Kartoffelklöße) and braised red cabbage.
Ingredients 4 servings
- 1.2kg beef roast (round or chuck)
- 500ml red wine vinegar
- 500ml dry red wine
- 2 onions, sliced
- 2 carrots, sliced
- 1 celery root, cubed
- 10 black peppercorns
- 6 cloves
- 3 bay leaves
- 3 tbsp oil
- 4 slices gingerbread (Lebkuchen), crumbled
- 2 tbsp raisins
- Salt to taste
How to make it
- 1PREPARE THE MARINADE: Combine the vinegar, wine, onions, carrots, celery, peppercorns, cloves and bay leaves in a large pot.
- 2MARINATE THE MEAT: Place the beef in a large dish, pour the marinade over to fully cover the meat, cover and refrigerate 3-5 days, turning the meat daily.
- 3REMOVE AND DRY: Remove the meat from the marinade, pat it dry with paper towels, strain the marinade and keep it, but separate the vegetables.
- 4Heat the oil in a large pot, brown the meat on all sides, 8-10 minutes total.
- 5ADD THE VEGETABLES: Add the strained vegetables from the marinade to the pot, sautéing 5 minutes.
- 6POUR IN THE MARINADE: Pour the strained marinade liquid over the meat, until it covers it halfway.
- 7SIMMER SLOWLY: Cover the pot and let simmer 2.5-3 hours over low heat, turning the meat occasionally, until very tender.
- 8REMOVE THE MEAT: Remove the meat and let it rest, covered with foil.
- 9THICKEN THE SAUCE: Strain the cooking liquid, add the crumbled gingerbread and raisins, simmer 10 minutes, stirring, until thickened.
- 10SLICE AND SERVE: Slice the meat thinly, pour the sauce over, serve with potato dumplings and braised red cabbage.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
