Cooking Lucid
Sauerbraten
Germany's great pot roast — beef marinated for days in vinegar, wine, and spices, then braised until meltingly tender in a sweet-sour gravy thickened with gingerbread or gingersnaps.
Prep 30 min
Cook 3h
Total 3h 30m
Serves 8
Ingredients
Step 1 — Marinate the beef (3–5 days ahead)
- 3 lbs beef chuck roast or bottom round
- 2 cups red wine vinegar
- 2 cups dry red wine
- 2 cups water
- 2 onions (sliced)
- 2 carrots (sliced)
- 2 celery stalks (sliced)
- 4 bay leaves
- 10 black peppercorns
- 6 juniper berries
- 4 cloves
- 1 tsp salt
Step 2 — Braise
- 3 tbsp vegetable oil
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 4 gingersnap cookies or 2 tbsp Lebkuchen (crushed)
- 2 tbsp red currant jelly
- Salt and pepper
Step 3 — Serve
- Semmelknödel or boiled potatoes
- Rotkohl (red cabbage)
- Sour cream (optional)
Instructions
- 1
Marinate
Place beef in a large non-reactive bowl. Bring vinegar, wine, water, vegetables, and spices to a boil, then cool completely. Pour over beef, cover, and refrigerate 3–5 days, turning daily.
- 2
Braise the roast
Remove beef and pat dry; strain marinade, reserving liquid and vegetables. Brown beef in oil in a Dutch oven on all sides. Add vegetables and tomato paste, cook 2 minutes. Pour in strained marinade (add water to cover if needed). Simmer covered 2½–3 hours until fork-tender.
- 3
Make the gravy and serve
Remove beef and keep warm. Strain cooking liquid, return to pot. Whisk in flour slurry, crushed gingersnaps, and red currant jelly. Simmer until thickened and glossy. Slice beef against the grain, serve with gravy, Semmelknödel, and Rotkohl.
Nutrition per serving: 480 cal · 42g protein · 18g carbs · 24g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
