Sauerbraten
German pot roast marinated for three days in vinegar, wine and spice, braised slow, with a sweet-sour raisin gravy.
Recipe by I Want Some Food · Reviewed by the editorial kitchen.
- Prep
- 30 min
- Cook
- 3 hr
- Rest
- 72 hr
- Total
- 75 hr 30 min
- Difficulty
- Medium
- Spice
- No chilli
- Cost
- A bit special$16–28 USD · indicative, not a store price
About
Sauerbraten is beef that sits in a vinegar and wine marinade for days, then braises until it slices cleanly and the marinade becomes a sweet-sour gravy. This is a Rhineland-leaning version. Topside goes into red wine vinegar, red wine, onion, carrot, juniper, cloves and bay for three days in the fridge. You pat it dry, brown it, braise it in the strained marinade for three hours, and finish the sauce with a flour roux and a handful of raisins. Potato dumplings or spätzle and red cabbage go next to it. Start on Thursday if you want it for Sunday lunch.
What you'll need
17 ingredients. Tap each one once it's out on the bench.
Ingredients
- Beef, topside or bottom round, one piece1.2 kg
- Red wine vinegar250 ml
- Red wine, dry500 ml
- Water250 ml
- Onion, sliced2 medium
- Carrot, chunks2 medium
- Celery, chunks1 stick
- Juniper berries, lightly crushed15 ml
- Peppercorns15 ml
- Salt9.9 ml
- Neutral oil30 ml
- Butter30 g
- Wheat flour30 ml
- Raisins60 g
- Sugar, to taste15 ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Bring vinegar, wine, water, onion, carrot, celery, juniper, cloves, bay and peppercorns to a boil, then cool completely. Put the beef in a non-reactive bowl or bag, pour the cold marinade over, cover and refrigerate three days, turning once a day.
15 min
Tip: Glass, ceramic or a zip bag. Not aluminium.
Step 2
Lift the beef out and pat it very dry. Strain the marinade and keep both the liquid and the vegetables. Salt the meat on all sides.
10 min
Step 3
Heat the oil in a Dutch oven and brown the beef hard on every side, about 10 minutes in total. Take it out, add the marinade vegetables and fry 5 minutes until they colour.
15 min
Watch: A wet surface will steam instead of brown. Dry it again if in doubt.
Step 4
Return the beef, pour in the strained marinade to come two thirds up the meat, bring to a simmer, cover and cook in the oven at 160°C for 2.5 to 3 hours, turning once, until a fork slides in with little resistance.
170 min160°C
Step 5
Rest the beef under foil. Strain the liquid, pressing the vegetables, and skim the fat. Melt butter in the pot, stir in flour, cook 2 minutes, then whisk in the braising liquid. Add raisins and simmer 10 minutes until it coats a spoon.
15 min
Tip: Taste before adding sugar. Vinegar brands differ wildly.
Step 6
Season the gravy with sugar and salt so it is sour first and sweet second. Slice the beef across the grain, lay it in the gravy and serve with dumplings and red cabbage.
5 min
Nutrition
Per serving · estimate
- Calories
- 662 kcal
- Protein
- 54.3 g
- Carbs
- 20.3 g
- Fat
- 38.6 g
- Saturated fat
- 15 g
- Fibre
- 2.1 g
- Sugar
- 11.5 g
- Sodium
- 1151 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Wheat
- Milk
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 13 November.
Substitutions
Red wine → More water and 2 extra tbsp vinegar
Drier, sharper gravy. Add a little more sugar at the end.
Raisins → Leave them out
That is the Swabian version. Stir in 2 tbsp sour cream instead.
Tips
- Two days of marinating works. Five is better than three. Under 48 hours it is just pot roast with a sour sauce.
- A crumbled gingersnap or piece of Lebkuchen stirred into the gravy instead of the roux is the old Rhineland thickener and worth trying once.
- Leftovers slice thin for sandwiches with mustard. The gravy keeps a week.
History & culture
Sunday and holiday roast across Germany, strongest in the Rhineland, Swabia and Saxony. It is a fixture of the Gaststätte menu and the dish German expatriates miss most at Christmas. At home it is a weekend project, almost always with Klöße and Rotkohl. Nobody makes it on a Tuesday.
Souring tough cuts in vinegar to tenderise and keep them is medieval practice, not a recipe anyone invented. Rhineland sauerbraten was often horse meat until the mid-20th century; beef is now standard. Sweetening the gravy with raisins or crumbled Lebkuchen is a Rhineland habit, not a national rule.
Regional variation — Rhineland style: raisins in the gravy, beef rather than horse, no Lebkuchen. Swabian and Saxon versions skip the raisins and sometimes use sour cream.
Provenance: Editorial adaptation.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Sauerbraten take?
75 hr 30 min all in — 30 min prep, 3 hr cook, 72 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 6 plates. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Nut-free.
8 more questionsFewer questions
What does it cost to cook?
A bit special — about $16–28 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Dutch oven, Mixing bowl, Chef's knife, Tongs.
How much salt do I put in?
The recipe lists Salt at 2 tsp.
How much sugar?
1 tbsp (to taste) of Sugar.
What can I use instead?
Red wine → More water and 2 extra tbsp vinegar. Drier, sharper gravy. Add a little more sugar at the end. Raisins → Leave them out. That is the Swabian version. Stir in 2 tbsp sour cream instead.
What should I watch for?
A wet surface will steam instead of brown. Dry it again if in doubt.
Any tips from this recipe?
Two days of marinating works. Five is better than three. Under 48 hours it is just pot roast with a sour sauce. A crumbled gingersnap or piece of Lebkuchen stirred into the gravy instead of the roux is the old Rhineland thickener and worth trying once. Leftovers slice thin for sandwiches with mustard. The gravy keeps a week.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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