Authentic German Sauerbraten with Sweet-Sour Gravy & Red Cabbage
Germany's celebrated national pot roast: prime beef slow-marinated in spiced red wine vinegar, cloves, and juniper berries, braised to tender perfection and bathed in a silky sweet-sour gingersnap gravy.
Ingredients
Spiced Wine Marinade
- 1.5 kg beef chuck or rump roast
- 1.5 cups red wine vinegar & 1.5 cups dry German red wine (Spätburgunder)
- 1 large onion & 2 carrots, roughly chopped
- 2 bay leaves, 8 whole cloves, 8 juniper berries
- 1 tbsp black peppercorns & 1 tbsp mustard seeds
Braising & Silky Gravy
- 2 tbsp clarified butter or vegetable oil
- 2 tbsp sugar or honey
- 1/2 cup crushed German spiced gingersnap cookies (Printen or Lebkuchen)
- 2 cups beef broth
- Salt and freshly ground black pepper
Traditional Accompaniments
- Braised sweet-and-sour red cabbage (Rotkohl)
- Fluffy German potato dumplings (Kartoffelklöße)
Instructions
Marinate the Beef
In a saucepan, bring vinegar, wine, vegetables, and whole spices to a boil, then cool completely. Place the beef roast in a deep glass container, pour the marinade over, seal, and refrigerate for 3 to 5 days, turning daily.
Sear to Deep Golden Brown
Remove beef from marinade and pat thoroughly dry with paper towels. Strain and reserve the marinade liquid and vegetables. Heat clarified butter in a Dutch oven over high heat and sear beef on all sides until deeply browned.
Slow Braise to Tenderness
Add the strained vegetables and caramelize for 5 minutes. Pour in 2 cups of the strained marinade liquid and 2 cups beef broth. Cover tightly, reduce heat to low, and simmer for 2 to 2.5 hours until the meat is fork-tender.
Thicken the Gingersnap Gravy
Transfer beef to a carving board and tent with foil. Strain the braising liquid into a saucepan, whisk in crushed gingersnap cookies, and simmer for 10 minutes until glossy and thick. Season with salt, pepper, and a touch of sugar.
Slice and Serve
Slice the succulent beef into thick medallions, ladle hot sweet-sour gingersnap gravy over the top, and serve with braised red cabbage and potato dumplings.
Nutrition Facts
* Based on a 2,000 calorie diet.