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German/Central European · Dinner

Sauerbraten

Non-vegEasy

Diet: Non-veg · High-protein

Sauerbraten is a German/Central European dish. Keep the entire marinade period refrigerated.

Prep
30 min
Cook
180 min
Rest, soak, marinate or chill
2880 min
Total
3090 min
Servings
6
Difficulty
Easy
Cuisine
German/Central European
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Sauerbraten. The photograph includes dumplings and other accompaniments not included in this recipe.
The photograph includes dumplings and other accompaniments not included in this recipe. Representative photograph of Sauerbraten. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Marinade

Braise

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Marinate · About 10 min

  1. Combine 1200 g beef roasting joint, 400 ml red wine vinegar, 500 ml water, 200 g onion, sliced, 200 g carrots, sliced, 2 bay leaves, 1 tsp peppercorns, 1 tsp salt in a nonreactive container; cover and refrigerate 2 days, turning once daily.

Brown · About 10 min

  1. Drain beef, reserve marinade and vegetables, pat dry and brown in oil from 30 ml neutral oil, 300 ml beef stock, 40 g raisins, 30 g crushed ginger biscuits on all sides.

Braise · About 180 min

  1. Add reserved marinade, vegetables and stock; cover and simmer 2.5–3 hours until tender. Remove beef, strain sauce, add raisins and biscuits and simmer 10 minutes.

    Check: Look for this result: tender.

Tips

  • Keep the entire marinade period refrigerated.
  • Judge Sauerbraten by the texture and doneness signs in its steps. Your pan and heat affect how long Sauerbraten takes to cook.

Substitutions

  • In Sauerbraten, replace ginger biscuits for a less sweet sauce with crushed rye bread.

Storage

  • Get perishable Sauerbraten into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Sauerbraten within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Sauerbraten to 74°C / 165°F, stirring or turning it for even heating. When Sauerbraten is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Sauerbraten includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Sauerbraten becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Sauerbraten one day ahead. For Sauerbraten, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Sauerbraten on the day of serving.

FAQ

What matters most when making Sauerbraten?

Keep the entire marinade period refrigerated.

What can I substitute in Sauerbraten?

In Sauerbraten, replace ginger biscuits for a less sweet sauce with crushed rye bread.

Can I prepare Sauerbraten ahead?

Prepare the measured ingredients for Sauerbraten one day ahead. For Sauerbraten, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Sauerbraten on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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