German Sauerbraten Recipe (2024)

FAQs

What cut of beef is sauerbraten made from? ›

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.

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.

Sauerbraten is translated to Sour Roast and is a German pot roast with a slightly sour taste for the meat and also for the gravy. To counter the sourness of the ingredients like wine and vinegar, some sweet ingredients are added.

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.

Though you can use white onions, sweet onions, or red onions, we recommend using yellow ones because of their unique flavor profile. Yellow onions are a widely used onion type in the US and is great with meat dishes such as pot roast, roasted chicken, lamb rack, stew, and more.

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.

These are considered to be national dishes. Of all these regional and national dishes, Germany is most famous for Currywurst, sausages, pretzels and Black Forest Gateau, but as you can see, there is plenty more to German cuisine than just these.

This is because German families tend to eat their main meal during lunch. A typical Abendessen consists of a selection of whole-grain bread, cheeses, deli meats and sausages, and mustards and pickles (gherkins are very popular). The evening meal is accompanied by a salad and/or soup, depending on the season.

Do not overcook, as you want it to slice in firm, but tender, slabs. Remove meat from the pot and set aside. Put two baskets of pearl onions with skins into boiling water for five minutes. You can do this at any time.

What is the history of sauerbraten? ›

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.

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.

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.

Nutritional highlights

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 Chateaubriand beef tenderloin roast is considered to be the most tender cut of beef for a roast. This cut of beef comes from the loin area of the cow, which is right below the backbone, behind the rib section and in front of the sirloin section.

Chuck roast is arguably the best cut to use for pulled beef. Similar to the front shoulder of pork (or the pork “butt”) chuck roasts, being from the front shoulder of the steer, are chock full of fat, collagen, and marbling.

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 most popular cuts for a roast are:

Rump Roast. Topside. Whole Sirloin or Striploin. Bolar Blade Roast.