Name: German Sauerbraten: Classic Marinated Roast with Aromatic Spices and Tender Braised Beef Recipe
Prep time: 15 min
Cook time: 3 h
Total time: PT-489294H40M34S
Cuisine: German
Ingredients: 2 cups white vinegar; 2 cups water; 2 tablespoons brown sugar; Whole cloves (about 6-8); 10 peppercorns; 2 bay leaves; 3-4 pounds beef roast (chuck or rump); 1 large onion, chopped; 2 carrots, sliced; 2 celery stalks, chopped; 4 cups beef broth; 3-4 tablespoons cooking oil (for searing)

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Introduction

German Sauerbraten is a classic slow-cooked beef roast known for its rich, tangy flavor and tender texture. This traditional dish features a beautifully marinated beef roast braised to perfection in a flavorful sauce. It’s perfect for a cozy family meal or special occasion.

A white plate holds a sliced steak arranged in the front, showing four pieces with a dark brown seared crust and pink, juicy inside, lying in a pool of rich brown sauce; behind the slices is a thick piece of steak with the same color and texture. To the right of the steak, there is a small heap of bright purple pickled cabbage. On the left side of the plate, two small mounds of mashed potatoes with a smooth texture and a pale yellow color are topped with small green herb sprigs. The plate sits on a wooden table with a blurred background showing a black pot with more steak, a small white bowl of mustard, and a white plate with several golden onions. The overall setting is warm and inviting with a white marbled texture under the wooden surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3-4 pounds beef roast (chuck or rump)
2 cups white vinegar
1 large onion, chopped
2 tablespoons brown sugar
Cloves, peppercorns, bay leaves (as needed)
2 carrots, sliced
2 stalks celery, chopped
4 cups beef broth

Instructions

Step 1: In a pot, combine white vinegar, water, cloves, peppercorns, bay leaves, and brown sugar. Bring to a boil, stirring until the sugar dissolves. Remove from heat and let cool completely to allow the spices to infuse.
Step 2: Place the beef roast in a large bowl or Ziploc bag. Pour the cooled marinade over the beef, ensuring it is fully submerged. Refrigerate and marinate for 3 to 4 days, using a weight to keep the meat submerged if needed.
Step 3: Preheat oven to 325°F. Heat oil in a heavy-bottomed Dutch oven over medium-high heat. Sear the beef roast on all sides until browned to develop flavor and lock in juices.
Step 4: Add the marinade along with the chopped onion, carrots, celery, and beef broth to the pot. The liquid should nearly cover the meat. Cover and transfer to the oven, braising for 2.5 to 3 hours until the meat is fork-tender.
Step 5: Remove the meat from the pot and set aside. Strain the sauce to remove solids and return it to the pot. Simmer over medium heat to reduce and thicken.
Step 6: For a thicker sauce, whisk 1 tablespoon cornstarch with 2 tablespoons water and stir into the simmering sauce until it reaches desired consistency. Serve the sliced roast with the sauce poured over.

Tips & Variations

Use chuck or rump roast for best tenderness after slow cooking.
Adjust the amount of cloves and peppercorns to match your flavor preference in the marinade.
Keep the beef fully submerged during marination to ensure even flavor.
Try serving Sauerbraten with buttery spaetzle or braised red cabbage for a traditional German meal.

Storage

Store leftover Sauerbraten in an airtight container in the refrigerator for up to 3 days. The flavors deepen after resting. To reheat, warm gently on the stovetop with the sauce to avoid drying out the meat. Sauerbraten can also be frozen for up to 2 months; thaw in the refrigerator before reheating.

How to Serve

A plate holds five thick slices of roast beef, medium cooked with a pink center and dark brown edges, arranged slightly overlapping on the right side. The beef is covered in a glossy, rich brown gravy that pools at the bottom. Behind the slices is a larger piece of the roast with the same gravy drizzled over it, garnished with a small bunch of fresh green parsley placed at the back right for color. The plate is white and sits on a white marbled surface. In the blurry background, round buttery golden-brown bread rolls are on a white plate, with a small black bowl of shredded bright purple cabbage and a black pot containing more gravy. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of vinegar for the marinade?

While white vinegar is traditional for Sauerbraten due to its clean acidity, you can experiment with apple cider vinegar or red wine vinegar for a slightly different flavor profile, but avoid stronger flavored vinegars that may overpower the dish.

How long should I marinate the beef?

The beef should marinate for at least 3 days, up to 4 days, to develop the signature tangy and aromatic flavors. Shorter marination times won’t allow the flavors to penetrate as deeply.