Sauerbraten

Ingredients

• about 1.8 kg (4 lb)beef roast of your choosing
• 480 ml (2 cups)vinegar of your choosing
• 480 ml (2 cups)water
• 1 largeonion, sliced
• 50 g (1/4 cup)white granulated sugar
• 10 ml (2 teaspoons)salt
• 15 ml (1 tablespoon)coarsely ground black pepper
• 5 ml (1 teaspoon)ground cloves
• 2bay leaves
• 1lemon, cut into 6 mm (1/4 in) slices
• 15 ml (1 tablespoon)marjoram
• 2–3 clovesgarlic, thinly sliced (optional)
• several teaspoonsbutter or ghee, for browning
• 710 ml (3 cups)strained marinade, for gravy
• 55 g (1/4 cup)butter, for gravy
• 30 g (1/4 cup)flour, for gravy
• 30–45 ml (2–3 tablespoons)honey, for gravy

Instructions

1. 1

   Warm the marinade

   Put all the ingredients except the sliced lemon in a saucepan. Heat without letting the mixture boil, until it reaches about 88°C (190°F).

2. 2

   Cover the beef

   Pour the hot mixture over the roast in a large bowl, then add the lemon slices.

3. 3

   Marinate the roast

   Let the mixture cool to room temperature, then cover and refrigerate for 7–10 days, turning the roast once each day.

4. 4

   Brown the beef

   When ready to cook, heat several teaspoons of butter or ghee. Remove the roast from the marinade and brown it on all sides.

5. 5

   Roast in marinade

   Put the browned roast and the remaining marinade in a Dutch oven. Cover and cook in an oven preheated to 177°C (350°F).

6. 6

   Check for doneness

   The roast is described as done at an internal temperature of 74–77°C (165–170°F).

7. 7

   Rest before slicing

   Transfer the roast to a warm platter, cover it with foil and rest for about 20–30 minutes before slicing.

8. 8

   Start the gravy

   If making gravy, strain the marinade left in the Dutch oven. Measure 710 ml (3 cups) into a saucepan with 55 g (1/4 cup) butter, 30 g (1/4 cup) flour and 30–45 ml (2–3 tablespoons) honey.

9. 9

   Thicken the gravy

   Bring the mixture to the boil, stirring constantly, until it reaches the consistency you want. Remove it from the heat.

What is Sauerbraten?

Sauerbraten is a German pot roast whose name refers to its sour marinade. The recipe description traces this version to a 1956 German and Viennese cookbook and presents it as a Christmas favourite.

Long marination seasons the beef with vinegar, spices and aromatics before it is browned and cooked in the same liquid. The optional honey gravy brings a gentle sweetness to the tangy cooking juices.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 55g protein, 18g carbs, 37g fat.

Beef supplies most of the protein and much of the fat, while the sugar and any flour in the gravy contribute carbohydrates. The roast’s cut and how much gravy is served will affect the fat and sodium in each portion. Add vegetables to the plate and serve gravy to taste for a balanced meal.

The marinade ingredients

Vinegar: choose one whose flavour you enjoy, since it is the main source of the marinade's sharpness. Water and sugar round out the liquid, while the onion, bay, cloves, pepper and marjoram build its savoury aroma.

Lemon and garlic: lemon is added after the hot mixture is poured over the beef, and the garlic is optional. Slice the garlic thinly so its flavour spreads through the marinade.

Marinating safely

Cool the marinade to room temperature before covering the bowl and refrigerating it. Keep the beef chilled throughout the 7–10 days, and turn it once daily so the marinade reaches all sides.

Use a bowl large enough to hold the roast and liquid without crowding. The recipe calls for the marinade to cover the meat; if it does not, turn the roast carefully each day.

Browning before roasting

Pat the roast dry after removing it from the marinade so it can brown rather than steam. Brown all sides in butter or ghee, working in batches if the pan is too small to give the meat room.

Transfer the browned beef to the Dutch oven with the remaining marinade and keep it covered while it roasts. The recipe does not specify a cooking duration, so use the stated internal temperature as its doneness cue.

Doneness and resting

Temperature: the recipe gives 74–77°C (165–170°F) as the target range. Check the thickest part of the roast with a meat thermometer, avoiding contact with the pot.

Rest: move the cooked roast to a warm platter and cover it loosely with foil for 20–30 minutes. Resting gives the juices time to settle before you slice.

Making the optional gravy

Strain the cooking liquid before measuring it for the gravy. Whisk in the butter, flour and honey, then stir constantly as it comes to the boil so the flour thickens the sauce evenly.

The stated quantity is 710 ml (3 cups) of marinade. If you have less left in the pot, use the amount available and adjust the other gravy ingredients to suit.

What to serve alongside

Serve the sliced beef with the gravy and a starchy side such as potatoes or dumplings to make a substantial plate. A green vegetable or braised red cabbage adds contrast to the rich meat and sharp sauce.

Keep the sides simply seasoned so they complement rather than compete with the spice and vinegar in the roast.

Recipe notes & tips

• Use a non-reactive bowl, such as glass or food-safe plastic, for the vinegar marinade.
• Turn the roast once each day during marination, as the recipe directs.
• Dry the beef before browning to help its surface colour in the pan.
• Brown every side before transferring the roast to the Dutch oven.
• Use a thermometer to check the centre of the roast against the recipe’s stated temperature range.
• Stir the gravy continuously as it comes to the boil to help prevent lumps.

Variations

• Choose another vinegar: use a different vinegar you enjoy while keeping the recipe’s quantity.
• Skip the garlic: leave it out for a milder aromatic flavour.
• Adjust the honey: use the lower amount for a less sweet gravy.
• Serve with dumplings: pair the roast and gravy with dumplings to catch the sauce.
• Add red cabbage: serve it alongside the beef for a contrasting side.

Common mistakes to avoid

• Boiling the marinade: heat it only to about 88°C (190°F), as the method says not to let it boil.
• Adding the lemon too soon: add the slices after pouring the hot mixture over the roast.
• Leaving the roast unturned: turn it once daily during its time in the refrigerator.
• Crowding the pan: brown the roast in batches if needed so all sides have contact with the pan.
• Slicing immediately: rest the roast under foil for 20–30 minutes before cutting.
• Stopping the gravy stirring: keep stirring as it boils to help it thicken smoothly.

How to store

Refrigerate leftover beef and gravy in covered containers and use within 3–4 days. Reheat gently until hot throughout, adding a little water to the gravy if it has thickened in the fridge. The recipe’s 7–10-day marination is intended for uncooked beef kept refrigerated, not for storing the cooked roast.

Frequently asked questions