German Sauerbraten Recipe (2024)

FAQs

What cut of meat is sauerbraten made of? ›

Sauerbraten is a German roast of marinated meat, traditionally beef. Since it's generally made with tougher cuts (usually the rump roast), the meat is marinated for days at a time. The roast is sliced and served with a gravy. In some recipes, the gravy is made with gingersnaps.

Sauerbraten (pronounced [ˈzaʊ̯ɐˌbʁaːtn̩]) is a traditional German roast of heavily marinated meat. It is regarded as a national dish of Germany, and is frequently served in German-style restaurants internationally.

Regional variations for sauerbraten

Venison, lamb, pork, or even turkey can be used instead of beef. Use Riesling (white) wine instead of red wine, or even a dark German beer. Use apple cider vinegar instead of red wine vinegar.

Roast in 325°F oven 1-1/4 to 1-3/4 hour). Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium.

If it has turned out a little too tough (possibly the temperature was too high or it cooked too long), slice the meat perpendicular to its natural separations. It won't look as pretty on the plate, but will immensely help the tenderness.

Usually beef, such as a boneless beef chuck roast, a rump roast, or a top round roast is used for sauerbraten. Originally, horse meat was used, but that isn't common now-a days. However, a pork roast, venison, or lamb are sometimes used for this marinated german-style pot roast.

Whilst there are regional variations in food culture, most German recipes focus heavily on bread, potatoes, and meat, especially pork, as well as plenty of greens such as types of cabbage and kale. Cake, coffee, and beer are all highly popular elements of German cuisine too - which will be good news to most!

Sauerbraten. Germans love their meat dishes, and Sauerbraten (meaning 'sour' or 'pickled' roast) is one of the country's national dishes. You can make a pot roast by using many different types of meat, which you marinate in wine, vinegar, spices, herbs, and then season for up to ten days.

The typical meals are divided in a rather copious breakfast (6 am – 8 am), lunch (12 pm – 2 pm) and dinner (6 pm – 8 pm).

Wine Pairing: With Sauerbraten, opt for a Riesling from Germany to complement the sweet and sour notes. For roast goose, a medium to full-bodied red wine such as Spätburgunder (Pinot Noir) or a rich Riesling can be an excellent choice.

Is sauerbraten good for you? ›

This meal has a heavy ingredient list which means it is packed with protein, carbohydrates and micronutrients. Two vegetables that deliver a vast number of vitamins and minerals are carrots and celery.

The tomato is the most beloved vegetable in Germany. The average German eats about 57 pounds of them each year.

The origins of Sauerbraten date back over 2000 years to the time of the Romans. Meat was preserved in red wine to be transported to the many Roman settlements and cities.

Keep any leftover sauerbraten in an airtight container in the fridge. It'll last up to 4 days. Reheat it on the stovetop or microwave. For best results, reheat the meat with gravy.

German cuisine is known for its hearty and robust flavors, offering a balance of savory, rich, and sometimes tangy tastes. The cuisine often incorporates meat, such as pork, beef, and poultry, as well as potatoes, cabbage, and root vegetables.

Fat is a key part of a meat's flavor and tenderness; the more, the better. So, while both these cuts are classified as extra lean, the rump's relatively higher fat levels make for a slightly better-tasting cut.

The beef chuck cut comes from the animal's upper shoulder and lower neck. Steaks and roasts come from this area. Because the shape of the shoulder bone looks like a seven, chuck steaks are known as 7-bone steaks. Chuck roasts are somewhat fattier than cuts from other parts of the body.

ribeye roast (Prime RIb)

The Prime Rib, the classic holiday roast. With its rich, beefy flavor, you can't go wrong.

Tenderloin. The most tender roast of all—it's under the spine— with almost no fat or flavor.