Traditional German Sauerbratenmarinated beef with a glossy sweet-sour gravy
German beef roast marinated for days in wine, vinegar and vegetables, then slowly braised and served in its balanced sweet-sour gravy.
Sauerbraten is defined by advance acidic marination and slow braising. The long rest seasons and tenderizes the beef before the strained marinade becomes the sauce.
Ingredients
Meat
Marinade
Sauce
Cooking
Seasoning
Marinade
Preparation
Marinate the beef
Cover beef with wine, vinegar, onion, carrot and pepper; refrigerate 3 days, turning daily.
4320 minutesDry and season
Remove beef, strain and reserve marinade, then dry and salt the meat.
10 minutesBrown thoroughly
Brown every side in butter in a heavy pot.
15 minutesBraise slowly
Add vegetables and enough marinade, cover and cook at 160°C until fork-tender.
180 minutesFinish the gravy
Rest meat; strain liquid, reduce and balance with sugar and salt.
20 minutesSlice and serve
Slice across the grain and coat with the hot sweet-sour gravy.
5 minutes
Substitutions
Use equivalent ingredients only when they preserve the dish’s defining flavor and cooking behavior.
Storage
Cool promptly, cover and refrigerate. Reheat gently when appropriate.
Approximate shelf life: Up to 3 days refrigerated.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
