Sauerbraten Recipe

Name: Sauerbraten
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (225 ml) dry red wine; 1 cup (225 ml) red wine vinegar; 2 quarts (1900 ml) water; 2 onions, sliced; 8 whole black peppercorns; 10 juniper berries; 2 bay leaves; 2 whole cloves; 2 tsp (10 ml) salt; 3 oz (84 grm). vegetable oil; 1/3 lb (.2 kg). onion, diced; 1/3 lb (.2 kg). carrot, diced; 1/3 lb (.2 kg). celery, diced; 4 oz (112 grm). tomato paste; 1/4 cup (60 ml) flour; 3 quarts (2850 ml) brown veal stock; 1/3 cup (80 ml) gingersnaps, pulverized; 4 lbs (1.8 kg). beef bottom round

Servings: persons

1 cup (225 ml) dry red wine
1 cup (225 ml) red wine vinegar
2 quarts (1900 ml) water
2 onions, sliced
8 whole black peppercorns
10 juniper berries
2 bay leaves
2 whole cloves
2 tsp (10 ml) salt
3 oz (84 grm). vegetable oil
1/3 lb (.2 kg). onion, diced
1/3 lb (.2 kg). carrot, diced
1/3 lb (.2 kg). celery, diced
4 oz (112 grm). tomato paste
1/4 cup (60 ml) flour
3 quarts (2850 ml) brown veal stock
1/3 cup (80 ml) gingersnaps, pulverized
4 lbs (1.8 kg). beef bottom round

1
Trim fat and silverskin from beef.
2
Combine marinade ingredients and boil; cool.
3
Season beef with salt and place in marinade; marinate under refridgeration for 3 to 5 days turning is not necessary if covered by marinade.
4
Remove meat; strain and reserve marinade; reserve onion and herbs separately.
5
Bring marinade to boil and skim off scum.
6
Heat the oil in brazier; add beef and sear on all sides; remove meat and reserve.
7
Add onion, carrot, celery, and onion and herbs from marinade to brazier; brown lightly.
8
Add tomato paste and cook out for several seconds.
9
Deglaze pan with the strained marinade and reduce liquid by half.
10
Add flour and combine mixture thoroughly.
11
Add brown stock, whip out any lumps, and bring to simmer.
12
Return meat to the pan, cover, and braise till fork-tender.
13
Remove the meat and reduce remaining sauce by half, skimming off grease.
14
Add gingersnaps and cook sauce for 10 min until gingersnaps dissolve.
15
Strain sauce and serve over meat.

1504

kcal

Calories

Fat

Carbs

124

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.

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 18 ingredients. The key ingredients include: 1 cup (225 ml) dry red wine, 1 cup (225 ml) red wine vinegar, 2 quarts (1900 ml) water, 2 onions, sliced, and more.

Yes, Sauerbraten falls under the Meat & Poultry 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