Sauerbraten is Germany’s classic pot roast, marinated in an aromatic vinegar mixture before slow cooking until tender and richly flavored.
The marinade becomes the base of a dark, tangy gravy thickened with ginger snaps. Red cabbage and potato dumplings complete the traditional plate.
Plan ahead for the marinade. Several days give the beef its characteristic gentle tang and help the roast cook evenly.
Serving Suggestions
Serve thick slices with gravy, braised red cabbage, potato dumplings, and a little parsley. The sweet-tart cabbage balances the roast.
Recipe Notes
Marinate for 2 to 3 days. Leftover sauerbraten keeps refrigerated for 4 days and reheats gently in its gravy.
German Sauerbraten with Red Cabbage and Dumplings
Vinegar-marinated German pot roast with dark gravy, red cabbage, and potato dumplings.
Ingredients
Equipment
Method
Marinate:
- Combine the vinegar, water, onion, bay leaves, peppercorns, and a pinch of salt in a saucepan. Simmer for 5 minutes, cool completely, and pour over the beef.
- Cover and refrigerate for 2 to 3 days, turning the roast once or twice.
Braise the Roast:
- Remove the beef from the marinade and pat dry. Strain and reserve the marinade. Brown the beef in butter in a Dutch oven.
- Pour in the marinade, cover, and braise at 325 F until fork-tender, about 3 hours, turning once.
Make the Gravy and Serve:
- Transfer the beef to a board. Whisk the flour and ginger snaps into the braising liquid and simmer until thickened, about 8 minutes.
- Slice the beef and serve with gravy, red cabbage, potato dumplings, and parsley.
Nutrition
Notes
- Cool the marinade completely before adding the beef.
- Turn the roast during marinating and braising.
- Strain the gravy for a smooth finish.
