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Sauerbraten: German pot roast

Authentic Sauerbraten

Carne Diem Culinary
Sauerbraten is the national dish of Germany, and well worth the time and effort it takes to make it. Most of the time is hands off so don't let the cooking time scare you off from a great dish.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Marinade time 5 days
Total Time 5 days 3 hours
Course Main Course
Cuisine German
Servings 6 people
Calories 501 kcal

Equipment

  • Dutch oven or large pot

Ingredients
  

  • 3 lbs Beef Roast

Marinade

  • 1 Leek sliced, dark leafy part removed
  • ½ Yellow Onion
  • 2 Celery Stalks sliced, along with leaves
  • 2 Carrots sliced
  • 2 Fresh Rosemary Sprigs
  • 2 Fresh Thyme Sprigs
  • 2 Bay Leaves
  • 3 Garlic Cloves sliced
  • 10 Juniper Berries smashed
  • 10 Peppercorns smashed
  • 6 Whole Cloves
  • 1 cup Red Wine Vinegar
  • 1 bottle Red Wine preferably German

Finishing the dish

  • 1 cup Ginger Snaps finely crushed
  • ½ Onion thinly sliced
  • 1 Tab Dried Cranberries
  • Salt and pepper to taste

Instructions
 

Preparing the marinade

  • Dice the celery stalks, and slice the carrots and onion. Reserve the celery leaves as well.
  • Lightly smash the juniper berries and peppercorns in a mortar and pestle, or with a spoon.
  • Rinse the sliced leeks well, under running water to remove any dirt.
  • Place all of the veggies, herbs and seasonings into a dutch oven or large pot, along with the red wine vinegar.
  • Pour in the bottle of wine, minus about a glass worth which you should now enjoy. If you are not a wine drinker you can add the whole bottle.
  • Stir well to combine, and bring to a boil over medium high heat, then reduce and simmer for about 15 minutes.
  • Remove from the heat and cool the mixture to room temp. Add in the roast, making sure it is completely covered. Add a little additional water, if needed, to just cover the meat.
  • Place the dutch oven in a refrigerator and marinade the roast for 5 days (see note).

Finishing the dish

  • Remove meat from the marinade and pat dry with paper towels.
  • Strain the marinade into a large bowl, reserving the veggies if you want to cook them for later, or discard them.
  • In a skillet or cast iron pot, heat 2 tablespoons of oil over medium-high heat and brown the roast, about 2 minutes per side.
  • When browned, remove the meat to a plate, add 1 tablespoon of lard (or 2 strips of chopped bacon) and warm until lard is melted or bacon is browned, then stir in the onion and saute until nicely browned.
  • Return the meat and liquid to the pot and bring to a boil, then cover and reduce to simmer.  Simmer for 1.5-2 hours until the meat is tender (typically around an internal temp of 200 degrees), flipping halfway through.
  • When meat is cooked, remove the meat to a cutting board and cover with foil to rest.
  • Add the 1 cup of crushed ginger snaps and 1 tab of cranberries to the sauce and bring to a boil for about 3 minutes, then reduce to simmer and cook until thickened (about 5 minutes more), stirring frequently.
  • Slice the meat, top with sauce and serve along with spaetzle and other chosen sides.

Notes

Traditionally, sauerbraten is kept in the marinade for up to 2 weeks.  We recommend 5-7 days, but please go at least 4.  The longer it spends in the marinade the more tender it will become, and the quicker it will finish cooking, so you may need to adjust cooking times accordingly. 

Nutrition

Calories: 501kcalCarbohydrates: 27gProtein: 51gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 129mgSodium: 3536mgPotassium: 1010mgFiber: 2gSugar: 9gVitamin A: 3674IUVitamin C: 108mgCalcium: 689mgIron: 7mg
Keyword authentic, german, roast, traditional
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