Forktionary

Authentic Sauerbraten Recipe

Experience the rich, complex flavors of traditional German Sauerbraten! This recipe features a mouthwatering marinade, slow-cooked beef, and a unique gingerbread-spiced gravy. Perfect for a special occasion or a cozy winter night.

Prep Time 30 mins
Cook Time 0 mins
Calories 478 kcal
Protein 77g
Rating 3.7 (3 Reviews)
Authentic Sauerbraten 92

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Authentic Sauerbraten

  • 3-4 lb. beef rump roast
  • 2 large onions, thinly sliced
  • 1 tbsp whole peppercorns
  • 1 tsp whole cloves
  • 2 bay leaves
  • 2 cups white vinegar
  • 2 cups water
  • 1 cup cider vinegar
  • 2 tbsp vegetable oil
  • 1 tsp salt
  • 8 gingersnap cookies, crushed
  • 1/2 cup sour cream
  • 2 tbsp unbleached flour

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Authentic Sauerbraten? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Authentic Sauerbraten

  1. In a large, non-reactive bowl (glass or ceramic), combine the sliced onions, peppercorns, cloves, and bay leaves.
  2. Add the beef chuck roast to the bowl.
  3. Pour the white vinegar and cider vinegar over the meat, ensuring it's fully submerged.
  4. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 days, turning the meat twice daily.
  5. After 4 days, remove the beef from the marinade and pat it completely dry with paper towels. Strain the marinade through a fine-mesh sieve, reserving 1 cup of marinade and the marinated onions.
  6. Heat vegetable oil in a large Dutch oven over medium-high heat. Brown the beef roast on all sides, about 2-3 minutes per side.
  7. Season the seared roast with 1 teaspoon of salt.
  8. Pour 2 cups of boiling water into the Dutch oven around the beef.
  9. Add the crushed gingersnaps to the pot.
  10. Bring the liquid to a simmer, then cover the pot tightly and cook for 1 ½ hours, turning the meat occasionally.
  11. Add the reserved cup of marinade and the marinated onions. Continue to cook, covered, for another 2-3 hours, or until the beef is fork-tender.
  12. Remove the beef from the Dutch oven and keep it warm, loosely tented with foil.
  13. Strain the cooking juices through a fine-mesh sieve into a large saucepan.
  14. In a small bowl, whisk together the sour cream and flour until smooth.
  15. Gradually whisk the sour cream mixture into the hot cooking juices, stirring constantly until the sauce has thickened to your desired consistency.
  16. Slice the beef roast into ¼-inch thick slices.
  17. Add the sliced beef to the sauce and gently heat through.
  18. Serve the Sauerbraten over mashed potatoes or dumplings, spooning extra gravy over the top.

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

11g

Fat

54g

Carbs

2g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Beef & Red Meat European Fall Recipes Holiday Recipes

Recipe Tags (Choose a tag and find related recipes!)

15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Main Dish Beef German European Dietary Meat