German🥩 Meat

Sauerbraten – German Sour Roast Beef

Name: Sauerbraten – German Sour Roast Beef
Cuisine: German
Ingredients: beef (round roast or shoulder cut); 2 bay leaves; 5 juniper berries; 10 peppercorns; 2 allspice berries; 2 cloves; root celery (celeriac); leek; carrot; 2 garlic cloves; 1 onion; 400 ml red wine; 200 ml red wine vinegar; oil for frying; 100 g ginger snaps; 2 tbsp honey; 200 ml beef broth; raisins; heavy cream

Sauerbraten is a classic German pot roast featuring beef with a distinctive slightly sour taste in both the meat and gravy. The roast marinates for five to seven days to become tender, then is braised with red wine, vinegar, and sweet ingredients like gingerbread to balance the acidity.

Adapted from a video by My German Recipes

Sour Roast - Sour Beef // German Sauerbraten Recipe ✪ MyGerman.Recipes

Watch on YouTube

Ingredients

beef (round roast or shoulder cut)
bay leaves2
juniper berries5
peppercorns10
allspice berries2
cloves2
root celery (celeriac)a piece
leeka piece
carrot
garlic cloves2
onion

Steps

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1
Prepare the vegetables: wash and cut the root celery, leek, carrot, onion and garlic into smaller pieces.
2
Place the prepared vegetables and spices (bay leaves, juniper berries, peppercorns, allspice berries, and cloves) into a large pot.
3
Place the beef roast into the pot, ensuring it is surrounded by the vegetables.
4
Pour the red wine and red wine vinegar over the meat, making sure it is completely submerged in the liquid.
5
Cover the pot and refrigerate for five to seven days.
6
After a week, carefully remove the beef and strain the marinade through a sieve, discarding the vegetables.
7
Pat the beef dry with kitchen paper towels.
8
Heat oil and brown the roast on all sides.
9
Add the chopped onions and fry them slightly.
10
Pour in the strained marinade, beef broth, and honey, ensuring the meat is completely covered.
11
Cover and simmer at medium heat for two hours, checking occasionally to ensure it continues to boil gently.
12
After two hours, remove the roast and let it rest, covered.
13
Add the ginger snaps to the sauce and let them soften and dissolve slightly for a few minutes.
14
Use an immersion blender to blend the sauce until smooth and gravy-like.
15
Add the raisins and bring back to a boil briefly so they absorb the sauce flavor.
16
Taste the sauce and adjust seasoning. If too sour, add a splash of cream to balance the acidity. Adjust salt and pepper as needed.
17
Slice the rested beef into thick pieces, plate, and serve with the sauce. Traditional sides include potato dumplings, red cabbage, or boiled potatoes.

Sauerbraten – German Sour Roast Beef

Ingredients

Steps

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