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Heres the sauerbraten recipe, a traditional German pot roast, that comes from my Muttis own handwritten cookbook. Her recipes are special to me because they remind me of happy times, like when we ate these delicious meals together at the dinner table.
This amazing tender beef dinner is one of those. The slow cooking makes this marinated beef ever more tender. Its a traditional German meat, a favorite at home and restaurants alike. Its German food at its best!.
Best of all, its so easy to make and not a lot of work. Its one of those easy slow cooker recipes that one loves. But, you can do it on the stove top or in the oven if you wish.
A traditional sauerbraten is easy to make, but its NOT quick . it takes a fairly long time to marinate and to cook. That just means you need to plan ahead to give the meat time to marinate for a few days.
Sauerbraten is a beloved German pot roast featuring meat that has been marinated in a tangy, sweet and sour vinegar sauce This results in extremely tender, flavorful beef that practically melts in your mouth But with so many cuts of beef to choose from, what is the best option for sauerbraten?
In this article we’ll explore the top cuts of meat for sauerbraten and provide tips on choosing the perfect piece of beef. Read on to become a sauerbraten expert!
An Overview of Sauerbraten
Sauerbraten originated in German cuisine and dates back to medieval times. The name translates to “sour roast” which perfectly encapsulates this dish. Sauerbraten involves marinating a large cut of beef in a marinade or “brine” made with vinegar, spices, and often wine or ginger ale.
The meat soaks for 2-3 days which helps tenderize it and infuse flavor. Then the roast is browned and braised in the marinade until fall-apart tender. A rich gravy is created from the cooking liquid. Finally, the sauerbraten is served sliced, drizzled with gravy, and typically paired with potato dumplings.
Best Cuts of Beef for Braising
Tough, collagen-rich cuts of beef are best suited for long, slow braising. This cooking method transforms them into succulent, spoon-tender roasts. When choosing a cut of beef for sauerbraten, look for options that contain a good amount of connective tissue. Here are some top choices:
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Chuck roast – A flavorful shoulder cut with plenty of marbling. The connective tissue breaks down into gelatin.
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Bottom round roast – Very lean yet still fairly tough. Requires long cooking but shreds easily.
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Brisket – A impressively marbled cut from the chest area. Melts into tender strands after braising.
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Rump roast – A lean, economical hindquarter cut. Well-suited to braising into submission.
For best results, select a cut that is at least 2-3 pounds. This allows for long, even cooking and better absorption of flavors.
Top Pick: Chuck Roast
Of all the braising cuts, chuck roast is generally the best choice for sauerbraten. Here’s why it’s so well-suited for this dish:
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Marbling – Chuck contains thin ribbons of fat running through the meat. This bastes the meat from within and results in enhanced moisture.
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Collagen – Chuck is loaded with connective tissue that transforms into rich gelatin when braised. This creates an incredible texture.
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Flavor – With its balance of fat and protein, chuck roast has abeefy, robust flavor that sings in sauerbraten.
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Availability – Chuck roast is widely available at grocery stores and affordable.
Look for a 3-4 pound chuck roast to serve 6-8 people. Be sure to trim off any thick layers of external fat before marinating.
Marinade Adds Flavor
No matter which cut of beef you select, the marinade is key to flavor development. A good sauerbraten marinade contains:
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Vinegar – Cider, white wine, red wine or champagne vinegar provide tang.
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Aromatics – Onions, carrots, garlic and bay leaves infuse the meat.
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Wine – Red or white wine contributes fruity notes.
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Spices – Juniper berries, allspice, cloves and pepper deliver warmth.
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Sugar – A bit of sugar balances out the acidity.
Allow the beef to marinate for at least 2-3 days. Turn the meat occasionally to evenly penetrate all sides. The longer it soaks, the more pronounced the flavors will become.
Low and Slow Braising
Once your beef roast has marinated, it’s time to braise. Start by searing the meat on all sides in a bit of oil to form a flavorful crust. Then add the marinade and aromatics to the pot.
Cover and braise at 300°F for about 3 hours until extremely tender when pierced. Turn the meat every 45 minutes or so to ensure even cooking.
Keep an eye on the liquid level and add more as needed to prevent burning. The goal is for the meat to cook gently immersed in the braising liquid.
Letting It Rest
After braising for hours, the sauerbraten needs a bit of rest time. Allow the roast to sit in the pot for 15-20 minutes after removing it from the oven. Then transfer the meat to a cutting board and tent it with foil.
Letting it rest allows the juices to be reabsorbed back into the meat. This results in a juicy, evenly cooked sauerbraten ready to be sliced and served.
Serving Suggestions
Sauerbraten is traditionally served with gravy, braised red cabbage, and potato dumplings. Here are some other tasty pairing options:
- Spaetzle or egg noodles
- Roasted Brussels sprouts
- Fresh crusty bread
- Sauerkraut
- Glazed carrots
- Roasted beets
A nice German Riesling or Pinot Noir wine makes the ideal beverage pairing. Enjoy this meal straight from the oven on a blustery winter night.
Freezing Leftovers
Like many braised dishes, sauerbraten leftovers freeze remarkably well. Allow the meat and gravy to cool completely before transferring to airtight containers. Freeze for up to 3 months.
To reheat, thaw overnight in the fridge. Then gently rewarm the sauerbraten and gravy in a Dutch oven until heated through.
A Satisfying Braised Roast
With its deep, complex flavors and melt-in-your mouth tenderness, sauerbraten is truly satisfying. Choose a well-marbled chuck roast for the best results, or opt for an equally collagen-rich brisket or rump roast.
Whichever cut you select, be sure to marinate for maximum flavor development. Then braise low and slow until fork tender. Follow these tips and you’ll create a sensational sauerbraten worthy of any German beer hall.
Why do some recipes add gingersnaps?
In southern Germany, Sauerbraten is accompanied with a gingersnap gravy. Well actually, in Germany Lebkuchen cookies are used. Yes, its the same kind of cookie thats enjoyed at Christmas.
In fact, one can buy Lebkuchen especially made for this purpose. Over in America, the easy substitute for this are gingersnap cookies. They both thicken and flavor the gravy. Some American recipes actually add brown sugar as well (???).
However, in northern Germany, Lebkuchen is seldom used. Just seasonings and cornstarch or all-purpose flour. Nothing sweet at all. Its actually the way my Mutti used to make it and is so good. Its my favorite way as well.
What to serve with Sauerbraten?
- Potato dumplings, perfect for sopping up the wonderful gravy
- Spätzle, those little homemade noodles popular in southern Germany
- Egg noodles
- Boiled potatoes, perfect for mashing into that gravy!
- Red cabbage mades a great side, along with some applesauce
- Potato pancakes make a delicious, slightly different side dish
- Green salad is a refreshing addition
How to make Sauerbraten – German Beef roast – German Recipes – klaskitchen.com – simple recipes
FAQ
What type of meat is sauerbraten made from?
Why is my sauerbraten tough?
What is the most tender cut of beef roast?
What is the most tender beef roast for a slow cooker?
What kind of beef do you use for Sauerbraten?
A rump roast, the beef eye of round, or bottom round are more traditional cuts of beef for sauerbraten. But you could also use a beef chuck roast or even pork roast if you prefer. I used a rump roast in these photos.
What is the best German sauerbraten?
The Rhenish Sauerbraten is the other authentic German Sauerbraten recipe and people from this region insist on that this is the only and true German Sauerbraten. In my opinion it all comes down to your personal preferences. Try both recipes and find your favorite.
What can I use instead of venison for Sauerbraten?
Traditionally, they use Lebkuchen or Pfeffernusse cookies, but gingersnap cookies are a common substitute. The spicy cookies add a bold flavor to the dish and balance the acidity and sourness of the recipe. You can use venison, lamb, pork, or beef to make Sauerbraten, but beef is the most common type of meat used for this dish.
What is Sauerbraten?
Plus get great new recipes from us every week! Sauerbraten is a classic German pot roast with fork tender meat in a rich sweet and sour gravy. Once you’ve tried it I know it will become a part of your recipe repertoire forever, it’s that uniquely delicious.