Dinner Meat Dishes Beef Main Course Roast Beef Sauerbraten 4.8 (4) 4 Reviews Red wine and vinegar in the spiced marinade tenderizes the meat in this German roast. By Craig Ruff Craig Ruff Craig has both a culinary education and professional training from his time in restaurants. He is an avid reader of food media and a dedicated cook. During his time in culinary school and in restaurants, he has much experience testing and developing recipes. Food & Wine's Editorial Guidelines Published on September 17, 2024 Tested by Renu Dhar Tested by Renu Dhar Renu is a personal chef, culinary instructor, and food blogger. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley Active Time: 45 mins Marinate Time: 3 days Total Time: 3 days 3 hrs 30 mins Servings: 8 Jump to recipe Sauerbraten is a traditional German pot roast that is marinated in red wine, red wine vinegar, and spices for days before it is slowly roasted until tender. Because of the high acidity in the marinade and the long marinating time, the juniper and clove shine through and are quite distinguishable in the final dish. This recipe calls for chuck roast, which isn’t as traditional and inexpensive as bottom roast, but has additional fat for a nice balance of texture and flavor. Hearty, earthy herbs, such thyme and rosemary provide depth and aroma to the meat and sauce, too. Instead of flour or cornstarch, crushed gingersnap cookies thicken the sauce, providing both sweetness to balance the acidity and a punch of cinnamon and ginger. Frequently Asked Questions What cut of meat is sauerbraten made out of? Sauerbraten is a traditional German roast marinated in wine, vinegar and spices, then roasted slowly until tender. It is often regarded as the national dish of Germany and is most commonly made from lean cuts of beef such as bottom round, rump roast, eye of round, and chuck roast. What is served with sauerbraten? Sauerbraten is most commonly served with knödel (potato dumplings) and braised red cabbage, though spaetzle is often served alongside as well. What does sauerbraten mean in English? Sauerbraten means sour roast in English. This dish is sour because of the high acid marinade that uses red wine and red wine vinegar, though the resulting flavor is not sour. Notes from the Food & Wine Test Kitchen Don’t be tempted to speed up the cooking process. Check your roast a couple of times throughout the cooking process to make sure that it is not at a rolling boil and reduce temp if so as you want a nice steady simmer. The low and slow braise renders the fat and breaks down the collagen in the meat, which will also helps the mouthfeel of the sauce. Make ahead The high acidity of the marinade means you can make this up to a week in advance and refrigerate until needed. Store the sauerbraten in an airtight container in the refrigerator for up to three days. Cook Mode (Keep screen awake) Ingredients 2 1/2 cups (20 ounces) dry red wine 1 cup red wine vinegar 1 cup tap water 1 tablespoon plus 1 teaspoon kosher salt 1 teaspoon black peppercorns 1 teaspoon light brown sugar 1/2 teaspoon caraway seeds 1 medium yellow onion, chopped (about 1 1/2 cups) 1 medium carrot, peeled and chopped (1/2 cup) 1 medium celery stalk, chopped (about 1/4 cup) 8 dried juniper berries 6 whole cloves 2 fresh bay leaves 2 (3-inch) thyme sprigs 1 (4-inch) rosemary sprig 1 (3 1/2- to 4-pound) boneless chuck roast 3 tablespoons canola oil 7 gingersnap cookies (1 1/2 ounces), crushed Braised red cabbage Curly-leaf parsley Directions Place red wine, vinegar, water, salt, black peppercorns, brown sugar, caraway seeds, onion, carrot, celery, juniper berries, cloves, bay leaves, thyme, and rosemary in a large saucepan; bring to a boil over high. Remove from heat, and let cool, about 30 minutes. Place chuck roast in a large ziplock plastic bag or large bowl, and pour wine mixture into bag, completely submerging roast. Seal bag or cover bowl, and marinate in refrigerator for at least 3 days or up to 1 week. Preheat oven to 300°F. Remove roast from marinade, reserving marinade. Heat oil in a large Dutch oven over medium. Pat roast dry using paper towels, and carefully place in Dutch oven, Bake in preheated oven, turning occasionally, until browned on all sides, 15 to 20 minutes. Transfer roast to a plate, and set aside. Pour marinade in Dutch oven, and bring to a simmer over medium, scraping up browned bits from bottom of Dutch oven. Place roast in Dutch oven along with any juices. Cover and carefully place in preheated oven; roast at 300°F until fork-tender, about 2 hours to 2 hours, 30 minutes. Carefully remove roast from Dutch oven, and set aside. Pour wine mixture through a fine mesh strainer into a heatproof bowl; discard solids. Pour strained liquid back into Dutch oven; bring to a boil over medium-high. Reduce heat to medium-low, and simmer, uncovered, until slightly reduced, about 8 minutes. Whisk in gingersnaps until dissolved and sauce is thickened. Pour sauce through a fine mesh strainer into a heatproof bowl, stirring using a spoon or spatula; discard solids. Slice roast against the grain into 1/2-inch-thick slices. Serve with sauce over braised cabbage; garnish with parsley. Rate It Print