We used to enjoy sauerbraten at the German restaurants in Arizona. After moving to the country, we don’t have access to a variety of restaurants, forcing us to either not eat it or make it at home. Thankfully this sauerbraten recipe is delicious and pretty simple to make. You just need a little bit of time to let it marinade in the refrigerator.
Our family really loves it and it pairs wonderfully with spaetzle, our new favorite side dish.
Sauerbraten Recipe
4
servings30
minutes3
hours4
minutes99
hours30
minutesKeep the screen of your device on
Ingredients
- Marinade
1/2 cup red wine vinegar
3/4 cup dry red wine
1-1/2 cups water
1 medium onion, quartered
6 black peppercorns
3 cloves
2 bay leaves
1-1/2 teaspoons kosher salt
- Roast
2-3 pounds roast
salt and pepper
4 tablespoons butter
1 large carrot, thickly chopped
1 cup celery, thickly chopped
1 medium onion, thickly sliced
1 cup reserved marinade
1 cup beef broth
3 tablespoons cornstarch mixed with 3 tablespoons water
1/2 cup cup sour cream
Directions
- Mix the marinade ingredients in a medium pan.
Bring to a boil over high heat.
Once it has boiled, turn off the burner and allow the marinade to cool. - Put the roast in a resealable freezer bag.
Pour the marinade over the roast.
Remove the air and seal the bag.
Place roast in refrigerator for 4-7 days.
Flip bag over 2 times a day. - Remove roast from bag, season with salt and pepper.
Strain 1 cup of marinade into a measuring cup or bowl to add to the gravy. - Melt 2 tablespoons of butter in a large pot.
Add the roast to brown all sides, about 2 minutes per side.
Set roast aside. - Melt 2 tablespoons of butter in the pot.
Add the carrots, celery, and onion to the pot to saute for about 5 minutes. - Add the reserved marinade and broth to the pot, scraping the brown bits off the bottom of the pot.
Add roast back to the pot.
Cover and simmer on low heat for about 2-1/2 hours or until roast is tender. - Remove roast.
Add cornstarch and water mixture to the pot.
Whisk frequently and bring the gravy to a boil over medium heat.
Simmer until it reaches desired consistency. - Add small amounts of hot gravy to the sour cream and whisk to temper.
Add sour cream mixture to the gravy.
Season with salt and pepper to your liking. - Slice the sauerbraten and serve with gravy on top.
Notes
- Instant Pot: You can also cook this in the Instant Pot on high pressure for 90 minutes.
To make the gravy, turn the pot to saute and follow the steps above.
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