Sauerbraten

Ingredients

• 473 ml (2 cups)water
• 237 ml (1 cup)apple cider vinegar
• 237 ml (1 cup)red wine vinegar
• 1 mediumonion, chopped
• 1 largecarrot, chopped
• 25 g (1 tablespoon plus 2 teaspoons), divided, plus extra for servingkosher salt
• 2.5 ml (1/2 teaspoon), plus extra for servingfreshly ground black pepper
• 2bay leaves
• 6whole cloves
• 12whole juniper berries
• 5 ml (1 teaspoon)mustard seeds
• 1.6–1.8 kg (3 1/2–4 pounds)bottom round
• 15 ml (1 tablespoon)vegetable oil
• 67 g (1/3 cup)sugar
• 18 (5 cm/2-inch diameter)dark old-fashioned gingersnaps, finely crushed
• 75 g (1/2 cup), optionalseedless raisins

Instructions

1. 1

   Simmer the marinade

   Put the water, both vinegars, onion, carrot, 20 g (1 tablespoon plus 1 teaspoon) of the salt, pepper, bay leaves, cloves, juniper berries and mustard seeds in a large saucepan over high heat. Cover and bring to the boil, then reduce the heat and simmer for 10 minutes. Set aside to cool.

2. 2

   Brown the beef

   Pat the bottom round dry, then rub it all over with the vegetable oil and the remaining 5 g (1 teaspoon) of salt. Heat a large sauté pan over high heat and brown the meat on every side, for 2–3 minutes per side.

3. 3

   Marinate the meat

   Once the marinade feels cool to the touch, put the meat in a non-reactive container, such as a lidded 4-quart stainless-steel pan, and pour the marinade over it. Refrigerate for 3 days, turning the meat once each day if it is not fully submerged.

4. 4

   Braise until tender

   After 3 days, heat the oven to 163°C (325°F). Add the sugar to the meat and marinade, cover, and cook on the middle oven rack for about 4 hours, until the meat is tender.

5. 5

   Finish the sauce

   Take the meat out of the container and keep it warm. Strain the liquid to remove the solids, return it to the pan and set the pan over medium-high heat. Whisk in the crushed gingersnaps and cook for 3–4 minutes, stirring occasionally, until thickened. Pass the sauce through a fine-mesh sieve to remove lumps, then stir in the raisins. Slice the meat, season with extra salt and pepper if desired, and serve with the sauce.

What is sauerbraten?

Sauerbraten is a German pot roast whose name refers to its sour marinade. Beef is steeped for several days in vinegar with aromatics and spices, then braised until tender.

This version balances the sharp marinade with sugar and a sauce thickened with crushed gingersnaps. Raisins are stirred in at the end for optional little bursts of sweetness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 59g protein, 36g carbs, 24g fat.

Beef supplies most of the protein and much of the fat, while the sugar and gingersnaps contribute carbohydrates; the sauce also contains some fat from the browning oil. Serve a moderate amount of sauce with potatoes or dumplings and add vegetables to round out the plate.

Build a balanced marinade

Vinegar blend: Apple cider vinegar and red wine vinegar give the marinade both fruity and wine-like acidity. Water softens their intensity so the spice flavours can come through.

Whole spices: Bay leaves, cloves, juniper berries and mustard seeds infuse the liquid as it simmers. Let the marinade cool fully before it touches the beef.

Brown before marinating

Dry surface: Patting the beef dry helps it brown rather than steam in the hot pan. Turn it to colour every side, allowing 2–3 minutes per side.

Cool marinade: The recipe browns the beef before it goes into the cooled marinade. Use a non-reactive container, such as stainless steel, for the three-day soak.

Give the beef time

Three days: The long refrigerated marinade is central to sauerbraten's characteristic tang. If the beef is not covered by liquid, turn it once each day as directed.

Slow braise: After marinating, cook the covered beef at 163°C for about 4 hours. The useful cue is tenderness, not just the clock; check that a fork goes into the meat easily.

Thicken the sauce smoothly

Gingersnaps: Whisk the finely crushed biscuits into the strained cooking liquid and cook for 3–4 minutes. They add spice and sweetness as they thicken the sauce.

Fine sieve: Straining the finished sauce removes any lumps. Stir in the optional raisins after straining so they remain intact.

Slice and serve

Resting: Keep the beef warm while you finish the sauce, then slice it for serving. Season the slices with extra salt and pepper only if needed.

Accompaniments: Serve with potatoes, dumplings or bread to catch the sauce, and add a green vegetable or red cabbage for contrast.

Recipe notes & tips

• Use a container made from stainless steel or another non-reactive material for the acidic marinade.
• Cool the marinade completely before pouring it over the browned beef.
• Turn the beef once a day if the marinade does not cover it entirely.
• Crush the gingersnaps finely so they whisk into the sauce more evenly.
• Strain the sauce after thickening to catch any remaining lumps.
• Taste the sauce and sliced beef before adding extra salt and pepper.

Variations

• Add raisins: Stir them into the strained sauce at the end, as in the optional recipe ingredient.
• Use a different vinegar: Replace one vinegar with another mild vinegar while keeping the same total amount.
• Serve with dumplings: Choose soft dumplings to soak up the tangy sauce.
• Add red cabbage: Serve a sweet-sour cabbage side alongside the beef.
• Make it less sweet: Use less sugar in the braise and taste the sauce before serving.

Common mistakes to avoid

• Putting beef in hot marinade: Cool the liquid fully first so it is cool to the touch.
• Using a reactive container: Choose stainless steel or another non-reactive vessel for the vinegar marinade.
• Skipping the daily turn: If the meat is not submerged, turn it once each day during the three-day marinade.
• Rushing the braise: Cook until the beef is tender, allowing about 4 hours at 163°C.
• Adding gingersnaps in large pieces: Crush them finely and whisk them in to help the sauce thicken evenly.
• Serving lumpy sauce: Pass it through a fine-mesh sieve after thickening.

How to store

Refrigerate leftover beef and sauce in a covered container for up to 3 days. Reheat gently in a covered pan over low heat, adding a splash of water if the sauce has thickened too much.

Frequently asked questions