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Sauerbraten for #SundaySupper

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Sauerbraten | Magnolia Days

A slow-simmered beef roast can be moist and tender. Marinate it beforehand and you add incredible flavor. Simmer it with the marinade and then turn that into a sauce makes it out of this world yummy. That is Sauerbraten. It is simply a German marinated beef roast with gravy. Not just any gravy – oh heavens no. It is the best and has a tang like no other.

Sauerbraten is one of my husband’s all-time favorites. It is my brother’s too. Since their birthdays are near each other, we celebrate them together. There is no guessing on what they want for their birthday dinner. You won’t hear any complaints from the rest of the family either. It is a meal we look forward to for months ahead. I’ve made it for Christmas too. Sauerbraten has been something made for special occasions as far as I can ever remember.

It was a real treat to have it this time of year. I made it for the Cooking Low and Slow Sunday Supper event hosted by Susan at The Girl in the Little Red Kitchen. My husband was thrilled. He said it would be fine to have it two or three times a month. Yes, he loves it that much. I’ve wanted to share the recipe for a long time. This event was the perfect opportunity since it cooks low and slow for hours. Plus there is the two or three day marinating time. That’s counts too. Refrigerator temperature is rather low.

A tip for marinating the Sauerbraten. I use a 2-gallon zip top bag inside of a bowl. That way I can squeeze out all the air and the marinade covers more of the beef. It’s easy to flip it over in the bowl too. (You have to flip it twice a day). Then when it is time to strain the marinade I can pour it out of the bag into the strainer over the same bowl. That’s one less bowl to wash.

The recipe makes a lot of gravy. That is a very good thing. We smother it over the beef and either spaetzle or potato dumplings. I’ll either dip bread into it or use the bread to sop up every last drop from my plate. I even save and freeze the extra. Did I mention how much I love the gravy? The beef is awesome too. The marinade both flavors and tenderizes it. You may find yourself munching on the bits that fall off while slicing. Or turning around and finding people hanging by to grab those bits. It’s hard not to do after smelling it cook for so long.

How often do you cook something low and slow? Do you use a slow cooker or dutch oven? Perhaps a smoker? There are more recipes from the Sunday Supper bloggers below.

Sauerbraten | Magnolia Days
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Sauerbraten (German Marinated Beef Roast)

A recipe for Sauerbraten which is a German-style marinated roast. It is marinated for several days and then slow-simmered for hours. It also has a sauce and is served with noodles and dumplings.
Course Main Dish
Cuisine German
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Author Renee

Ingredients

For the marinade and beef:

  • 1 1/2 cups white vinegar

For the marinade:

  • 1 1/2 cups apple cider vinegar
  • 3 cups water
  • 1 large onion cut into pieces
  • 1 large carrot cut into pieces
  • 2 bay leaves
  • 10 juniper berries
  • 2 whole cloves
  • 10 black peppercorns
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 3 to 4 pound beef roast sirloin tip, bottom round, or rump

For cooking the beef:

  • 2 tablespoons cooking oil
  • 1 tablespoon unsalted butter
  • Additional salt and pepper
  • 1 small onion finely chopped
  • 1 cup water
  • Part of the marinade

For the sauce:

  • 2 tablespoons beef flavor base or bouillon
  • 3 tablespoons cornstarch dissolved in 1/3 cup cold water
  • 3 tablespoons sour cream

Instructions

For the marinade:

  1. In a medium saucepan, add all the marinade ingredients except the beef and bring to a boil. Remove from the heat and cool to room temperature.
  2. Place the beef in a deep, non-reactive bowl (glass, plastic, or ceramic). Pour marinade over beef. The marinade should be at least halfway up the sides of the roast. Cover and refrigerate for 2 to 3 days, turning the meat in the marinade at least twice each day.
  3. Take the beef out of the marinade and dry it. Strain the marinade and reserve the liquid. Discard the vegetables and spices.

To cook the beef:

  1. In a 7- to 8-quart pot or dutch oven over medium-hight heat, add the oil and butter and get to almost smoking. Sprinkle the beef with salt and pepper.
  2. Add the beef to the pot and sear to brown on all sides, about 2 or 3 minutes per side. Turn the heat to medium and add the onion. Cook until onion has softened.
  3. Add 1 cup of water to the strained marinade. Pour in enough of the marinade so it is about 1- to 1 1/2-inch deep around the beef.
  4. Bring to a boil then reduce heat to a simmer. Cover and cook on low until done, about 2 to 2 1/2 hours.
  5. Remove the beef from the pot and let set for 10 to 15 minutes. Slice the beef and place on a serving platter. Cover with aluminum foil to keep warm.

For the sauce:

  1. Add the beef base/bouillon to the pot and stir. Bring the sauce to a simmer.
  2. To thicken the sauce, slowly add in a portion of the dissolved cornstarch, whisking while pouring. Allow it to cook for 1 to 2 minutes and add more if too thin.
  3. Add the sour cream to the sauce and whisk to combine. Cook for 2 to 3 minutes. Transfer sauce to a gravy boat or bowl.
  4. Serve warm.

Recipe Notes

Total time does not include time for marinating (2 to 3 days).

This is an adaption of my mom’s recipe. I modified it slightly using two types of vinegar and different quantities of spices. The ratio of vinegar to water is different also.

Take a look at these low and slow recipes. The Sunday Supper bloggers have really put together a great lineup for the event:

Low & Slow Breads & Starters:

Low & Slow Mains:

Low & Slow Sides:

Low & Slow Desserts:

Wine Pairing Recommendations for Low & Slow Food from ENOFYLZ Wine Blog

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement

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Comments

    • I would love to have the recipe for the hares (rabbit). It’s another thing that is so good in Germany but I can’t find it here in America.

      Reply

  3. This sounds incredible Renee. Can I come over next time you make it? I must say though, it’s definitely all about the marinade, totally packed with lots of flavor.

    Reply

    • Oh, you must make it for your wife. I’m sure it will bring back lots of delicious memories for her and the time she lived in Germany.

      Reply

  5. This girl of German descent is ashamed to admit that she hasn’t had sauerbraten before!! But she’s always wanted to – and this sounds so amazing she wants to reach into the screen and snatch that whole spread.

    And to top it off, she has no clue why she’s speaking in the third-person this morning… ;P

    YUM, Renee!

    Reply

  6. It’s been so long since I’ve had Sauerbraten, I kind of forgot about it until I saw you were making it this week! Great recipe, and I’m with you on the lot of gravy being a good thing. Pinning!

    Reply

  10. This is one of my dad’s favorites. I’ve never made sauerbraten, but glad to have a wonderful recipe to make for him!

    Reply

  11. I don’t know what we did before Ziploc bags! They are fabulous for marinating, especially when you have to turn the meat so often. I can completely understand why your family loves this so much. It sounds wonderful!

    Reply

    • Yes, thank goodness for Ziploc bags! I use them every time I marinate anything. They are great for simple piping bags too.

      Reply

  14. I love, love, love Sauerbraten and have actually never made it since moving to the States {some almost twenty years ago}. In Germany I used to buy it already marinated from the butcher so I never needed to learn…I am so glad you posted this recipe and the marinate. Now, there is no longer an excuse for me to not make Sauerbraten. Perfect with Spaetzle, and/or Knoedel…could I please get plate right now 🙂 Thank you so much, Renee.

    Reply

  15. This sounds wonderful! I usually go for a schnitzel when we eat German food, but this looks easy enough to try at home! Good think I have a freezer full of roasts to cook!

    Reply

  16. What an interesting and wonderful recipe! I’ve never tried Sauerbraten, and this has me intrigued! Such great ingredients, and I’ll have to check out juniper berries- never have cooked with them. Thanks for the great recipe, and what a beautiful photo, too!

    Reply

    • Juniper berries are great to flavor, just don’t eat them. Be sure to take them out whenever you use them before consuming the dish.

      Reply

  20. I’m embarrassed to admit that I’ve never had nor made sauerbraten, but I clearly have been missing something huge in this omission! I’ve simmered marinades I’ve done for tuna for my husband into a sauce, but never for beef. And what a great marinade you’ve put together for this dish. I can see why your husband loves it so much. I’m pinning this to make for my husband! He is so over having chickpeas and kale with everything 🙂 LOL

    Reply

    • I think my husband would be over getting chickpeas and kale a lot too. My husband is a real meat-eater and wouldn’t be happy long on a vegetarian diet.

      Reply

  23. I’ve only had sauerbraten once (in South Germany), and while it wasn’t bad, it wasn’t my favorite, so I’ve been scared to try it again. Your marinade sounds really good though, and I’m thinking I’ll have to give sauerbraten another go. Thanks!

    Reply

    • Sauerbraten can be a little different depending on the cook and the recipe. I’ve had several versions in Germany. This one though is my all-time favorite.

      Reply

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