Name: German Sauerbraten: Classic Marinated Roast with Spiced Gravy Recipe
Prep time: PT-489584H12M14S
Cook time: 3 h
Total time: PT-489584H12M14S
Cuisine: German
Ingredients: 2 cups white vinegar; 2 cups water; 2 tablespoons brown sugar; Cloves (whole, to taste); Whole peppercorns (to taste); 2 bay leaves; 3-4 pounds beef roast (chuck or rump); 1 large onion, chopped; 2 carrots, sliced; 2 celery stalks, chopped; 4 cups beef broth; 3 tablespoons oil (for searing); 1 tablespoon cornstarch (optional for sauce thickening)

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Introduction

German Sauerbraten is a classic slow-cooked beef roast known for its tangy, richly flavored marinade and tender texture. This traditional dish is perfect for a comforting meal and pairs wonderfully with spaetzle or braised red cabbage.

The image shows a white plate on a white marbled surface holding a meal with four main parts: first, five slices of medium rare steak with dark brown crust and pink center, fanned out on the left side; behind the slices is a larger piece of steak, also medium rare with a dark crust and pink inside; to the right are thin strands of bright purple pickled cabbage; and next to the steak slices are two small mounds of piped mashed potatoes with a smooth, creamy yellow color topped with a small green herb. The plate has a light brown sauce from the steak pooling underneath. In the background, a black pot holds more steak, and out of focus are yellow onions and a small bowl of mustard. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3-4 pounds beef roast (chuck or rump)
2 cups white vinegar
1 large onion, chopped
2 tablespoons brown sugar
Cloves, peppercorns, bay leaves (whole spices, as needed)
2 carrots, sliced
2 stalks celery, chopped
4 cups beef broth

Instructions

Step 1: Combine the white vinegar, water (equal amount to vinegar), whole spices (cloves, peppercorns, bay leaves), and brown sugar in a pot. Bring to a boil, stirring occasionally to dissolve the sugar. Remove from heat and allow the marinade to cool completely to infuse the flavors.
Step 2: Place the beef roast in a large bowl or Ziploc bag. Pour the cooled marinade over the beef, ensuring it is fully submerged. For even flavor, place a weight on top if needed. Refrigerate and marinate for 3 to 4 days.
Step 3: Preheat your oven to 325°F (160°C). Heat a few tablespoons of oil in a heavy-bottomed Dutch oven over medium-high heat. Sear the beef roast on all sides until browned to lock in juices and add depth of flavor.
Step 4: Add the chopped onion, sliced carrots, celery, marinade liquid, and beef broth to the pot. The liquid should almost cover the meat. Cover and transfer the pot to the oven. Braise for 2.5 to 3 hours, or until the beef is fork-tender.
Step 5: Remove the beef from the pot and set aside. Strain the sauce to remove vegetables and spices. Return the strained sauce to the pot and simmer over medium heat to reduce and thicken.
Step 6: For a thicker sauce, whisk together 1 tablespoon cornstarch with 2 tablespoons water and stir into the simmering sauce until it reaches desired consistency.

Tips & Variations

Choose chuck or rump roast for the best results; these cuts become tender with slow cooking.
Adjust the amount of whole spices based on your taste to control the aromatic intensity.
Use a weight to keep the beef submerged during marination for even flavor distribution.
Serve with traditional sides like buttery spaetzle or braised red cabbage to complete the meal.

Storage

Store Sauerbraten in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to preserve tenderness and flavor. The dish also freezes well for up to 2 months; thaw overnight in the fridge and reheat slowly.

How to Serve

A grey plate holds five slices of cooked meat arranged in a slight fan shape, each slice showing a pinkish center and a browned outer edge, covered with a rich, glossy dark brown sauce that pools on the plate. At the back of the slices, there is a larger piece of meat also covered in the sauce, topped with a sprig of fresh green parsley. In the background, there is a blurred black bowl filled with more meat and a smaller black bowl containing shredded purple cabbage. To the right, a black plate holds three golden-brown baked rolls. The whole scene is set on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of vinegar for the marinade?

White vinegar is traditional for its sharp acidity, but you can substitute with apple cider vinegar for a milder tang. Avoid flavored or balsamic vinegars as they may alter the classic flavor profile.

How long should I marinate the beef?

Marinating for 3 to 4 days in the refrigerator is ideal to allow the flavors to fully penetrate the meat. Shorter marination will result in less pronounced tanginess and tenderness.