A Different Sauerbraten

Dutch oven recipe: A Different Sauerbraten

Sauerbraten is a classic and hearty German pot roast known for its rich, tangy flavor that comes from marinating the meat in vinegar and spices for several days. It’s often served with red cabbage, potato dumplings, or spaetzle, making it a comforting and flavorful dish. 🇩🇪🥩

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🥘 TRADITIONAL SAUERBRATEN (GERMAN POT ROAST)

🧂 Ingredients:

For the Marinade:

• 2 cups red wine vinegar (or a mix of vinegar and red wine)

• 2 cups water

• 1 large onion, sliced

• 1 carrot, chopped

• 1 celery stalk, chopped

• 3 bay leaves

• 8–10 whole black peppercorns

• 6 whole cloves

• 1 teaspoon mustard seeds

• 1 teaspoon juniper berries (optional but authentic)

• 1 tablespoon brown sugar

• 1 teaspoon salt

For the Roast:

• 3–4 pounds beef roast (rump roast, chuck, or bottom round)

• 2 tablespoons oil or butter

• 2 cups beef broth

• 3 gingersnap cookies, crushed (for thickening and flavor)

• 1 tablespoon flour (optional, for thicker gravy)

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👩‍🍳 Instructions:

1. Marinate the Meat (2–3 Days):

1. In a large pot, bring vinegar, water, onion, carrot, celery, bay leaves, peppercorns, cloves, mustard seeds, juniper berries, sugar, and salt to a boil.

2. Remove from heat and let it cool completely.

3. Place the beef roast in a large glass or ceramic bowl and pour the cooled marinade over it.

4. Cover tightly and refrigerate for at least 48 hours, turning the meat once or twice a day to ensure even marination.

   💡 The long marinating time is what gives Sauerbraten its signature sweet-and-sour depth.

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2. Brown the Meat:

1. Remove the beef from the marinade (reserve the liquid!).

2. Pat it dry with paper towels.

3. In a large heavy pot or Dutch oven, heat oil or butter over medium-high heat.

4. Sear the meat on all sides until browned, about 3–4 minutes per side.

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3. Cook the Roast:

1. Strain the marinade, discarding solids, and add 2 cups of it to the pot with the seared beef.

2. Add 2 cups of beef broth, then cover and simmer on low heat for 3 to 3½ hours, until the meat is tender.

   • You can also cook it in a 325°F (160°C) oven for the same amount of time.

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4. Make the Gravy:

1. Remove the roast from the pot and set aside, keeping it warm.

2. Strain the cooking liquid and return it to the pot.

3. Stir in crushed gingersnap cookies (and flour if needed) to thicken the sauce.

4. Simmer until the gravy reaches a smooth, rich consistency — it should have a sweet-tangy flavor.

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5. Serve:

• Slice the beef thinly and serve with the gravy spooned over the top.

• Traditional sides include:
  🥔 Potato dumplings (Kartoffelklöße)
  🥬 Braised red cabbage (Rotkohl)
  🍞 German rye bread

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🍽️ Flavor Profile:

• Tangy: from vinegar and wine

• Sweet: from brown sugar and gingersnaps

• Spiced: with cloves, bay leaves, and juniper

• Savory: from the slow-cooked beef and rich gravy

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🧾 Quick Summary Recipe Card:

Sauerbraten (German Pot Roast)
🥩 Beef marinated in vinegar, wine, and spices for 2–3 days
🔥 Sear and simmer 3 hours in broth + marinade
🍪 Thicken sauce with crushed gingersnaps
🍽️ Serve with red cabbage and dumplings

Sauerbraten VIDEO: