Sauerbraten Recipe

Name: Sauerbraten
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups low-sodium beef broth; 1 cup dry red wine; 1 cup red wine vinegar; 2 large onions, cut into large chunks; 5 cloves garlic; 3 crushed, 2 chopped; 10 sprigs fresh thyme, plus 1 tablespoon chopped leaves; 2 bay leaves; 1 teaspoon juniper berries (available in the spice aisle); 1 teaspoon black peppercorns; 1/2 teaspoon whole cloves; 1 3 -to-4-pound boneless beef top chuck roast; Kosher salt; 2 tablespoons extra-virgin olive oil; 2 medium carrots, cut into 1-inch chunks; 2 stalks celery, cut into 1-inch chunks; 2 tablespoons all-purpose flour; 2 tablespoons crushed gingersnap cookies; Freshly ground pepper; Spaetzle, for serving (see page 152); Sour cream, for serving (optional); Chopped fresh parsley, for garnish

Servings: persons

3 cups low-sodium beef broth
1 cup dry red wine
1 cup red wine vinegar
2 large onions, cut into large chunks
5 cloves garlic; 3 crushed, 2 chopped
10 sprigs fresh thyme, plus 1 tablespoon chopped leaves
2 bay leaves
1 teaspoon juniper berries (available in the spice aisle)
1 teaspoon black peppercorns
1/2 teaspoon whole cloves
1 3 -to-4-pound boneless beef top chuck roast
Kosher salt
2 tablespoons extra-virgin olive oil
2 medium carrots, cut into 1-inch chunks
2 stalks celery, cut into 1-inch chunks
2 tablespoons all-purpose flour
2 tablespoons crushed gingersnap cookies
Freshly ground pepper
Spaetzle, for serving (see page 152)
Sour cream, for serving (optional)
Chopped fresh parsley, for garnish

1
Combine 2 cups broth, the wine, vinegar, 1 chopped onion, the crushed garlic, thyme sprigs, bay leaves, juniper berries, peppercorns and cloves in a medium saucepan over medium heat.
2
Bring to a boil, then simmer for 5 minutes.
3
Cool to room temperature.
4
Place the beef in a large resealable plastic bag and pour in the marinade.
5
Seal the bag and refrigerate for 2 to 3 days, turning daily.
6
Preheat the oven to 350.
7
Remove the meat from the marinade and pat dry; season with salt.
8
Strain the marinade, discarding the solids.
9
Heat a large ovenproof pot over medium heat and add the olive oil.
10
Add the meat and brown on all sides, 10 to 12 minutes, then transfer to a plate.
11
Add the carrots, celery and the remaining onion to the pot and cook until slightly softened, 5 minutes.
12
Stir in the chopped garlic and chopped thyme and cook 1 minute.
13
Sprinkle in the flour and cook 1 to 2 minutes.
14
Stir in the strained marinade and the remaining 1 cup broth and bring to a simmer.
15
Return the meat to the pot, cover and cook in the oven until tender, 2 hours 30 minutes.
16
Remove the meat and transfer to a plate.
17
Bring the sauce to a simmer over medium heat.
18
Whisk in the gingersnaps and simmer until thickened; season with salt and pepper.
19
Thinly slice the meat; serve with spaetzle, the vegetables and sauce and sour cream, if desired.
20
Top with parsley.
21
Photograph by Kate Mathis

247

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 3 cups low-sodium beef broth, 1 cup dry red wine, 1 cup red wine vinegar, 2 large onions, cut into large chunks, and more.

Yes, Sauerbraten falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sauerbraten

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions