Sauerbraten
The traditional German pot roast is one of the best ways to transform more tougher cuts of beef into a tender, succulent meal. Chuck and bottom round are most favored cuts for this German classic, while the key to a perfect sauerbraten is in its lengthy marinade of red wine, tart vinegar, and spices, which tenderizes the meat infusing it with sharp, tangy flavors.
After long hours of braising, the remaining cooking liquid is whisked into einbrenne (roux), and finally simmered into a thick, brown gravy. Sauerbraten is traditionally served with German favorites such as spätzle egg noodles, bread dumplings, or boiled potatoes and a side of braised or roasted red cabbage.
Pairing tips
Dunkel
Dunkel is a German dark lager that is mostly associated with Bavaria and Munich. This dark beer, which can range from copper to dark brown, is mainly brewed from ... Read more
Serve with
Apple sauce
Different versions of apple sauces have been prepared since ancient times—a combination of pork and apples is even mentioned in Apicius, a collection of ... Read more
Rotkohl
Rotkohl is a traditional salad and side dish made from red cabbage that is finely shredded and then braised or slow-cooked with ingredients like apples, onions, vinegar,... Read more
Recipe variations
Traditional Rheinischer Sauerbraten
READY IN 2h 30minThe following recipe gives instructions on how to prepare a traditional sauerbraten dish from North Rhine-Westphalia. The gravy is thickened with gingerbreads, and the recipe also gives instructions on how to prepare potato dumplings to serve with the roast.
Westphalian Sauerbraten
READY IN 4h 30minThe following is the recipe for horsemeat sauerbraten, typical of the North Rhine-Westphalia region. The recipe also includes instructions on how to make rotkhol (red cabbage with apples) and schupfnudels, a kind of thick noodles typical of Baden and Swabia.
Fränkischer Sauerbraten
READY IN 3hThis recipe is courtesy of the Bavarian State Ministry of Agriculture and Forestry and is accessed via bayern.by. The beef is marinated in a liquid made with root vegetables, a host of spices, and water for five days. It is then pat dried, seared shortly in lard, and cooked in the marinade. Once the meat is done, the marinade is used to make a sweet and sour gray that goes with it. Finally, the meat and the gravy should be served with dumplings and braised red cabbage.
Bad Sauerbraten
READY IN 3h 30minUnlike other regional sauerbraten recipes, the sauerbraten from Bad region does not have any sweeteners, giving the dish a more acidic taste. The recipe also gives instructions on how to prepare bread dumplings and spätzle to serve with the roast.
Sauerbraten Authentic recipe
The following recipe gives instructions on how to prepare a traditional sauerbraten dish from North Rhine-Westphalia. The gravy is thickened with gingerbreads, and the recipe also gives instructions on how to prepare potato dumplings to serve with the roast.
WHERE TO EAT The best Sauerbraten in the world (according to food experts)
