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German sauerbraten with tender beef, dark gravy, red cabbage, potato dumplings, and herbs.

German Sauerbraten with Red Cabbage and Dumplings

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Vinegar-marinated German pot roast with dark gravy, red cabbage, and potato dumplings.
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Prep Time 30 minutes
Cook Time 3 hours
Marinating time 2 days
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: German
Calories: 690
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Marinade and Beef
  • 2 1/2 lb beef chuck roast tied
  • 1 cup red wine vinegar
  • 2 cups water
  • 1 large yellow onion sliced
  • 2 large bay leaves
  • 1 tsp black peppercorns
  • 2 tbsp unsalted butter
  • 1 tbsp all-purpose flour
  • 2 tbsp crushed ginger snaps
Serving
  • 4 cups braised red cabbage warm
  • 8 pieces potato dumplings cooked
  • 1/4 cup fresh parsley chopped

Equipment

  • Large Dutch oven
  • Large bowl
  • Fine strainer
  • Tongs
  • Sharp slicing knife

Method
 

Marinate:
  1. 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.
  2. Cover and refrigerate for 2 to 3 days, turning the roast once or twice.
Braise the Roast:
  1. Remove the beef from the marinade and pat dry. Strain and reserve the marinade. Brown the beef in butter in a Dutch oven.
  2. Pour in the marinade, cover, and braise at 325 F until fork-tender, about 3 hours, turning once.
Make the Gravy and Serve:
  1. Transfer the beef to a board. Whisk the flour and ginger snaps into the braising liquid and simmer until thickened, about 8 minutes.
  2. Slice the beef and serve with gravy, red cabbage, potato dumplings, and parsley.

Nutrition

Calories: 690kcalCarbohydrates: 48gProtein: 48gFat: 35gSaturated Fat: 15gCholesterol: 170mgSodium: 920mgFiber: 6gSugar: 13g

Notes

  • Cool the marinade completely before adding the beef.
  • Turn the roast during marinating and braising.
  • Strain the gravy for a smooth finish.