Traditional Sauerbraten (2024)

This traditional Sauerbraten recipe, complete with a sweet-savory gravy, has a melt-in-your-mouth texture and irresistible flavor.

What Is Sauerbraten?

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 Ingredients

These are the ingredients you’ll need to make this Sauerbraten recipe at home:

  • Beef: Start with a 3-pound beef rump roast.
  • Onions: Two chopped onions lend bold flavor.
  • Red wine vinegar: Red wine vinegar adds tang and helps tenderize the meat.
  • Water: You’ll need a cup of water for the marinade.
  • Seasonings: Season the marinade with salt, black pepper, whole cloves, and bay leaves.
  • Flour: All-purpose flour ensures perfectly browned meat.
  • Sugar: A tablespoon of white sugar lends subtle sweetness.
  • Oil: Vegetable oil adds moisture and creates a tender cut of meat.
  • Gingersnaps: Crumbled gingersnap cookies are essential for the sweet-savory gravy.

How to Make Sauerbraten

You’ll find the full, step-by-step recipe below – but here’s a brief overview of what you can expect when you make homemade Sauerbraten with gingersnap gravy:

  1. Marinate the meat in the refrigerator for up to three days.
  2. Sprinkle seasoned flour over the rump roast.
  3. Brown the meat on all sides in oil.
  4. Cook the beef in the reserved marinade, covered, over medium-low.
  5. Simmer until the beef is tender.
  6. Make the gravy and serve it over the sliced beef.

What to Serve With Sauerbraten

Serve the Sauerbraten with potato dumplings or spaetzle. For more delicious inspiration, explore our collection of German Recipes.

Allrecipes Community Tips and Praise

“My grandma used to make Sauerbraten every year for Thanksgiving,” says syreeninsapphire. “I wanted to recapture that flavor, and this did it perfectly! Tastes exactly like my childhood.”

“The most flavorful beef roast I have ever done,” raves Leah Pogemiller. “I followed the recipe exactly. I would not change a thing. The length of preparation was worth the results. Although I set the table with table knives, they were unnecessary — fork tender!”

“This was my first attempt at making Sauerbraten and it turned out delicious,” according to Karena. “The flavor was mouthwatering and the gingersnaps made all the difference with the flavor.”

Editorial contributions by Corey Williams

Traditional Sauerbraten (2024)


What type of meat 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.

What does sauerbraten mean in German? ›

The name "Sauerbraten" is of German origin, and is derived from Sauer meaning "sour" or "pickled" and Braten meaning "roast meat", thus "sour roast".

What kind of wine for sauerbraten? ›

Red wine (normally a Pinot Noir with high acidity) pairs well with vinegar-marinated veal sauerbraten.

Why is my sauerbraten tough? ›

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.

What beer to drink with sauerbraten? ›

Sauerbraten and Kölsch

Fortunately, it pairs perfectly with one of Germany's most popular ones—Kölsch. Brewed in Cologne, this clear, top-fermented beer has a bright straw-yellow color that perfectly depicts the hue Oktoberfest beers have taken on over the years.

What is the WTF in German? ›

Meanings of "what the f*ck (wtf)" in German English Dictionary : 1 result(s)
1SpeakingWas (wer) zum Teufel
1 more row

What is the most popular food in Germany? ›

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.

What is a Ritter in Germany? ›

Ritter (German for "knight") is a designation used as a title of nobility in German-speaking areas. Traditionally it denotes the second-lowest rank within the nobility, standing above "Edler" and below "Freiherr" (Baron).

How do you order a glass of wine in German? ›

ein Glas Wein bitte

We got that too.

What wine do they have in Germany during Christmas? ›

Glühwein, as mulled wine is known in Germany, is essentially red wine heated with spices, lemon and sugar - generally cinnamon and cloves are used in all recipes, with some adding aniseed or vanilla. A variation on the mulled wine is the Feuerzangenbowle.

What is the German version of Pinot Noir? ›

The German word for Pinot Noir is Spätburgunder, translating to “late” (spät), referring to the grape's later ripening when compared to other Pinot clones, and Burgundy (Burgunder), the antiquated term for Pinot Noir.

Can you marinate sauerbraten too long? ›

Making sauerbraten authentically requires the meat to be marinated for anywhere from 2 to 10 days in a mixture of red wine, vinegar, and spices. Afterward, the meat is both tenderized and deeply flavored. Traditionally, the cut of meat used for sauerbraten, like rump roast, are tougher than other choice cuts of meat.

What is the national dish of Germany? ›

Sauerbraten is regarded as one Germany's national dishes and there are several regional variations in Franconia, Thuringia, Rhineland, Saarland, Silesia and Swabia. This pot roast takes quite a while to prepare, but the results, often served as Sunday family dinner, are truly worth the work.

What is der sauerbraten? ›

sauerbraten, in German cuisine, dish of spiced braised beef. A solid cut from the round or rump is marinated for three or four days in red wine and vinegar flavoured with onions, bay leaves, juniper berries, cloves, and peppercorns. After being dried and browned, the beef is braised in the strained marinade.

What cut is German roast beef? ›

The roast beef is part of the beef hind quarter. Its distinctly high, soft fat lid protects the meaty meat when roasting. Since, unlike entrecôte, it only consists of a single muscle strand, it is easy to cook.

What is traditional German raw meat? ›

Mett (German: [mɛt]), also known as Hackepeter (Northern Germany, Eastern Germany, Bavaria and Berlin), is a preparation of minced raw pork seasoned with salt and black pepper that is popular in Germany. It is frequently spread on halves of a bread roll, with raw onion optionally on top.

What kind of meat is chuck tender roast? ›

The chuck tender is from the beef chuck primal, consisting of the supraspinatus muscle, which is situated forward of the large chuck subprimal known as the shoulder clod.

What kind of meat is a rump roast? ›

A rump roast is a cut of beef from the top of the back end of a cow, as far back as you can go before reaching the tail. The entire rump and top of the back leg is called the round, but only the top is rump.


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