mainGerman

Sauerbraten

Name: Sauerbraten
Prep time: 30 min
Cook time: 150 min
Total time: 45 min
Yield: 4 servings
Cuisine: German
Ingredients: 1.5 kg Beef topside; 400 ml Red wine vinegar; 400 ml Dry red wine; 3 pieces Onions; 2 pieces Carrots; 150 g Celeriac; 1 tbsp Cloves, juniper, bay, peppercorns; 80 g Gingerbread (crumbled); 50 g Raisins; 1 tbsp Sugar; 2 tbsp Oil for frying; To taste Salt and pepper

Sauerbraten is a classic German main that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring Beef topside, Red wine vinegar, Dry red wine, Onions, Carrots, Celeriac, Cloves, juniper, bay, peppercorns, Gingerbread (crumbled), Raisins, Oil for frying and Salt and pepper, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.

Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.

If you enjoy authentic German cooking, be sure to also explore our recipe for Schweinshaxe.

Difficulty: mediumPrep: 30 minCook: 150 minServes 6

Rate this recipe

Be the first to rate

0 likes

Ingredients

Beef topside1.5 kg
Red wine vinegar400 ml
Dry red wine400 ml
Onions3 pieces
Carrots2 pieces
Celeriac150 g
Cloves, juniper, bay, peppercorns1 tbsp
Gingerbread (crumbled)80 g
Raisins50 g
Sugar1 tbsp
Oil for frying2 tbsp
Salt and pepperTo taste

Step-by-Step Instructions

6 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1♨️ Boil

Boil the vinegar with the wine, vegetables and spices, cool it completely and pour it over the beef. Keep it in the fridge three to five days, turning once a day.

Step 2🥣 Marinate

Lift the meat out, dry it with kitchen paper and brown it hard on every side in a hot casserole. Strain the marinade, keeping the vegetables.

Step 3🥣 Marinate

Fry the marinated vegetables in the same fat, add the sugar and let it catch a little colour. Pour in the marinade and bring it to the boil.

Step 4

Return the meat, cover and braise over a low flame for two hours, turning it once halfway. A fork should meet no resistance.

Step 5🥄 Mix

Take the meat out and keep it warm. Stir the crumbled gingerbread and the raisins into the gravy and cook for fifteen minutes: the gingerbread dissolves and thickens it on its own.

Step 6🥄 Mix

Blend the gravy smooth and taste it for the balance of sour and sweet. Carve the meat across the grain and pour the gravy over.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Sauerbraten carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.

Dietary Substitutions

For a richer sauce, replace a portion of the water with homemade bone broth, vegetable stock, or a splash of dry wine or red wine vinegar to cut through richness.

Chef Technique Tips

Take the time to thoroughly sear and brown beef topside in batches before adding the braising liquid. The caramelized fond deposited on the bottom of the pot dissolves into the stew, providing depth and body that cannot be rushed.

Recipe Feedback & Reviews

Have you tried making this recipe? Share your experience, modifications, or tips with fellow cooks!

Please log in to leave feedback on this recipe.

Community Feedback (0)

No feedback yet. Be the first to share how this recipe turned out!