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German Sauerbraten Recipe

Updated on April 4, 2015
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James has been a blogger and writer for over 6 years with a focus on product reviews and answering peoples questions.

German Sauerbraten and its Origins

Although sauerbraten origins date back to the Romans Empire and more specifically, the Holy Roman Emperor Charlemagne in the 9th century it is traditionally considered a German dish. Charlemagne is accredited with inventing sauerbraten as a way of using leftover roasted meat.

Originally sauerbraten was made with horse meat, however today it is almost always made with beef. Of course meats like venison, lamb, mutton and pork can also be used.

As a German dish, sauerbraten is typically made with beef and marinated in a mixture of vinegar, water, spices and seasonings before it is cooked. By doing this the meat becomes tenderized which creates a very tender, soft and juicy meat that is full of flavor.

Considered one of the national dishes of Germany, sauerbraten is usually served with red cabbage, potato dumplings, Spätzle, boiled potatoes, or pasta.

German Sauerbraten Ingredients

What You Will Need

Below are the different ingredients that you will need to make German Sauerbraten. Serves 3-4

  • 2 pounds of Roastbeef
  • 2 onions
  • 2 carrots
  • 3-4 Pickles
  • 4 Bay leaves
  • 8-10 Juniper berries
  • 10 Pepper corns seeds
  • 2-3 whole cloves
  • 1 tsp Mustard seeds
  • 1/2 tsp salt
  • 2 cups of white wine or apple cider vinegar
  • sugar (as needed)
  • 1 cup sour cream ( if desired)

Sauerbraten

Sauerbraten
Sauerbraten

How to Make German Sauerbraten

Time to Start Cooking

Mix the vinegar with about 3-4 cups of water, pour in a pot, add the onions cut in rings, the chopped carrots ( about an inch in length), cut pickles, bay leaves, Juniper berries,mustard seeds and cloves. Add the roast beef and let it sit for about 24 hours in the refrigerator. Turn meat over every few hours.

The next day, fry the roast in a pan on both sides until nice and brown, then add the meat plus the vinegar/spice mix in a crock pot and cook for at least 6-8 hours until soft and tender. add sugar as desired to get the sweet-sour taste.

As the liquid evaporates during cooking, add water and vinegar as desired.

After cooking soft, add gravy mix or cornstarch to desired thickness/consistence. Mix in sour cream to give it a creamy taste.

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