German Sauerbraten: Classic Marinated Roast with Aromatic Spices and Tender Braised Beef Recipe
Classic German Sauerbraten is a slow-cooked marinated beef roast known for its tender texture and a rich, tangy brown gravy. The beef is marinated for several days in a vinegar-based spiced marinade, then seared and braised with aromatics until fork-tender. This dish is traditionally served with comforting sides like buttery spaetzle and braised red cabbage, offering a perfect balance of savory and tangy flavors.
- Prep Time: 15 minutes (plus 3-4 days marination time)
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes active plus 3-4 days marination
- Yield: 6-8 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: German
Ingredients
Scale
For the Marinade
- 2 cups white vinegar
- 2 cups water
- 2 tablespoons brown sugar
- Whole cloves (about 6-8)
- 10 peppercorns
- 2 bay leaves
For the Roast and Braising
- 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)
Instructions
- Making the Marinade: Combine the white vinegar, water, brown sugar, cloves, peppercorns, and bay leaves in a pot. Bring the mixture to a boil, stirring occasionally until the sugar dissolves. Remove from heat and allow to cool completely so the spices infuse the marinade with flavor.
- Marinating the Beef: Place the beef roast in a large bowl or resealable plastic bag. Pour the cooled marinade over the meat, ensuring it is fully submerged. Use a weight or heavy dish if necessary. Refrigerate and marinate the beef for 3 to 4 days to develop deep flavor penetration.
- Searing the Beef: Heat oil in a heavy-bottomed Dutch oven over medium-high heat. Remove beef from marinade (reserve marinade) and carefully sear the roast on all sides until evenly browned, about 3-4 minutes per side. This step adds flavor and seals in juices.
- Braising the Meat: Add the chopped onions, sliced carrots, chopped celery, reserved marinade, and beef broth to the Dutch oven. The liquid should almost cover the beef. Cover with a lid and place in a preheated oven at 325°F (163°C). Braise for 2.5 to 3 hours until the meat is fork-tender and fully cooked.
- Finalizing the Sauce: Remove the beef and vegetables from the pot. Strain the sauce through a fine sieve to remove solids. Return the liquid sauce to the pot and simmer over medium heat to reduce and thicken slightly, about 10 minutes. For a thicker sauce, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the sauce until desired consistency is reached.
- Serving: Slice the Sauerbraten and serve with the rich brown sauce, accompanied traditionally by buttery spaetzle and braised red cabbage or other German side dishes.
Notes
- Marinating the beef for 3 to 4 days is essential to develop the signature tangy flavor and tender texture.
- Use a weight or plate to keep the roast fully submerged during marination for even flavor distribution.
- Searing the beef before braising adds important depth of flavor and helps retain juices.
- Braising at a low temperature (325°F) for several hours produces the best tender results.
- Adjust spices in the marinade according to personal preference for more or less intensity.
- For a thicker gravy, use a cornstarch slurry and simmer until the sauce coats the back of a spoon.
Keywords: Sauerbraten, German pot roast, marinated beef roast, traditional German recipe, slow cooked beef, braised beef, vinegar marinated roast
