This traditional German sauerbraten is a sweet and sour beef recipe that is delicious when served with buttery spaetzle, savory mashed potatoes or potato pancakes, or classic German red cabbage. Prep it days in advance for an easy meal that is elegant enough for Christmas dinner!
PREP TIME 20 minutesminutes
Additional Time 10 minutesminutes
COOK TIME 2 hourshours
TOTAL TIME 2 hourshours30 minutesminutes
YIELD 12servings
Ingredients
For the Marinade:
2onionschopped
2whole carrotschopped
1leekchopped
3teaspoonsminced garlic
1tablespoondried thyme
1tablespoondried rosemary
2bay leaves
15whole black peppercorns
6whole cloves
1tablespoonsugar
2 1/2teaspoonskosher salt
1/2cupgolden raisins
2cupsred wine
1 1/2cupsred wine vinegar
1cupbeef broth or 1 tsp beef bouillon + 1 cup water
For the Beef Roast and Gravy:
3 - 4poundsbeef chuck roast or rump roast
2tablespoonsolive oil
10ginger thin cookiescrushed
2tablespoonsbrown sugar
Instructions
Prepare the Marinade:
Combine all of the marinade ingredients in a large dutch oven and bring them to a boil over medium-high heat. Stir to ensure the sugar dissolves and the seasonings are well incorporated. Cook for 10 minutes and then cool completely before adding the beef.
Marinate the Beef:
Choose a storage container that is small enough to keep the liquid covering as much of the beef at once as possible. Place the beef in the container and pour the cooled marinade over the top. Use a fork to wiggle the roast so that the liquid seeps underneath the meat in the dish.
Cover and store in the fridge for at least 48 hours or up to 2 weeks. Turn the beef once or twice a day to make sure all sides marinate well.
Cook the Sauerbraten and Gravy:
Remove the roast from the marinade to a clean plate and save the marinade, you will use it to cook the beef.
Pat the beef dry with paper towels. In a large dutch oven, heat the olive oil over medium-high heat.
Brown the beef on all sides, about 5 - 6 minutes per side.
Pour the reserved marinade over the beef and bring it to a bubble. Place the lid on the dutch oven and bake for 2 - 2 1/2 hours at 350°F. Alternatively, you could reduce the heat to low and keep it simmering on the stovetop. The beef should be tender and read 150° F for medium done.
Use a slotted spoon or serving forks to transfer the cooked beef to a carving board and cover loosely with aluminum foil while you finish the gravy.
Use a slotted spoon to remove the solids from the cooking liquids in the dutch oven. Add the crushed ginger thin cookies and brown sugar and whisk them in. Cook for 5 minutes over medium-low heat, whisking to ensure the sugar dissolves. Taste and season with salt and pepper as desired.
Thinly slice the beef and serve warm with a drizzle of the sweet and sour gravy over the top. It pairs perfectly with mashed potatoes, homemade spaetzle, buttered egg noodles, or potato pancakes.
Recipe Notes
Slowcooker Instructions
If you prefer to make it in the slowcooker, follow the recipe up and through the step to brown the beef in the skillet.Transfer the beef to a Crockpot and then pour the marinade over the top. Cook on LOW for 5 - 6 hours or on HIGH for 3 - 4 hours.Transfer the beef to a carving board, skim the solid veggies out of the cooking liquid, and then pour the the liquid into a saucepan to finish the gravy on the stove top OR, set your slowcooker to HIGH heat and simply whisk the crushed ginger cookies and brown sugar into the crockpot. Cook for 5 - 10 minutes or until the sugar has dissolved and the gravy has thickened.