Everyday Kitchen

German/Central European · Dinner

Sauerbraten

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Sauerbraten is a German/Central European dish. Keep the entire marinade period refrigerated.

Prep
30 min
Cook
180 min
Rest, soak, marinate or chill
2880 min
Total
3090 min
Servings
6
Difficulty
Easy
Cuisine
German/Central European
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Sauerbraten. The photograph includes dumplings and other accompaniments not included in this draft.
The photograph includes dumplings and other accompaniments not included in this draft. Representative photograph of Sauerbraten. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Marinade

Braise

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Marinate · About 10 min

  1. Combine 1200 g beef roasting joint, 400 ml red wine vinegar, 500 ml water, 200 g onion, sliced, 200 g carrots, sliced, 2 bay leaves, 1 tsp peppercorns, 1 tsp salt in a nonreactive container; cover and refrigerate 2 days, turning once daily.

Brown · About 10 min

  1. Drain beef, reserve marinade and vegetables, pat dry and brown in oil from 30 ml neutral oil, 300 ml beef stock, 40 g raisins, 30 g crushed ginger biscuits on all sides.

Braise · About 180 min

  1. Add reserved marinade, vegetables and stock; cover and simmer 2.5–3 hours until tender. Remove beef, strain sauce, add raisins and biscuits and simmer 10 minutes.

    Check: Look for this result: tender.

Tips

  • Keep the entire marinade period refrigerated.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use crushed rye bread instead of ginger biscuits for a less sweet sauce.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Sauerbraten one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Sauerbraten?

Keep the entire marinade period refrigerated.

What can I substitute in Sauerbraten?

Use crushed rye bread instead of ginger biscuits for a less sweet sauce.

Can I prepare Sauerbraten ahead?

Prepare the measured ingredients for Sauerbraten one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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