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.

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.

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.

Other regional varieties include Swabian, Franconian, Thuringia, Saxon, and Westphalian. Historically, horse meat was used to make Sauerbraten. However, today beef or venison is most often used. Variations also include Sauerbraten of pork (known as Pepse) and turkey.

The most common varieties are pork, poultry, and beef. Other varieties of meat are widely available, but are considered to be insignificant. Meat is usually braised; fried dishes also exist, but these recipes usually originate from France and Austria.

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.

It is the section on low and slow roasting that applies to Sauerbraten. Plenty of low and slow cooks use thermometers. It is possible to overcook this (and any) cut.

Acidic ingredients like vinegar, lemon juice, yogurt and wine weaken collagen and protein in meat. Once the proteins are broken by acid, one loose protein can bond with another and trap liquid in the meat, making it juicy and tender. Yay!

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.

Treat guests to a traditional German Christmas dinner with classic dishes like roasted goose legs, braised red cabbage. and dumplings, and don't forget the mulled wine and platter of gorgeous, festive cookies.

What time do Germans eat dinner? ›

But in Germany, the traditional dinner time is much earlier: you'll find many German households having their evening meal between 5 and 7 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.

This authentic German Sauerbraten recipe makes the most tender and juicy roast beef and a wonderful sweet and sour gravy. Beef is richly marinated for a few days in a mixture of red wine, vinegar, and a mix of flavorful herbs and warm spices. Then, the meat is braised until succulent and tender—it's so irresistible!

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

While still technically part of the round, the rump does have more fat than the lower cuts. 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.