German Sauerbraten Recipe (2024)

FAQs

What cut of beef is sauerbraten made from? ›

Sauerbraten is a German roast of marinated meat, traditionally beef. Since it's generally made with tougher cuts (usually the rump roast), the meat is marinated for days at a time. The roast is sliced and served with a gravy. In some recipes, the gravy is made with gingersnaps.

The marinade should be at least halfway up the sides of the roast. If necessary add more wine. Cover tightly with foil or plastic wrap and refrigerate for 2 to 3 days, turning the meat in the marinade at least twice each day.

Sauerbraten (pronounced [ˈzaʊ̯ɐˌbʁaːtn̩]) is a traditional German roast of heavily marinated meat. It is regarded as a national dish of Germany, and is frequently served in German-style restaurants internationally.

Roast in 325°F oven 1-1/4 to 1-3/4 hour). Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium.

If it has turned out a little too tough (possibly the temperature was too high or it cooked too long), slice the meat perpendicular to its natural separations. It won't look as pretty on the plate, but will immensely help the tenderness. And that is my new favorite way to create something delicious out of beef round.

Usually beef, such as a boneless beef chuck roast, a rump roast, or a top round roast is used for sauerbraten. Originally, horse meat was used, but that isn't common now-a days. However, a pork roast, venison, or lamb are sometimes used for this marinated german-style pot roast.

Most recipes for marinating meat and poultry recommend six hours up to 24 hours. It is safe to keep the food in the marinade longer, but after two days it is possible that the marinade can start to break down the fibers of the meat, causing it to become mushy.

Germany

Sauerbraten / Origin

In Germany, the evening meal is called Abendessen or Abendbrot – the latter is actually more like a supper, and literally translates to 'evening bread'. Following a hearty lunch, Germans traditionally enjoy a lighter dinner, with breads, hams, sausages, cheeses, and pickles all being very common.

Sauerbraten. Germans love their meat dishes, and Sauerbraten (meaning 'sour' or 'pickled' roast) is one of the country's national dishes. You can make a pot roast by using many different types of meat, which you marinate in wine, vinegar, spices, herbs, and then season for up to ten days.

What do Germans eat for Christmas? ›

Treat guests to a traditional German Christmas dinner with classic dishes like roasted goose legs, braised red cabbage. and dumplings, and don't forget the mulled wine and platter of gorgeous, festive cookies.

But in Germany, the traditional dinner time is much earlier: you'll find many German households having their evening meal between 5 and 7 pm.

Traditionally known for their hearty meat dishes like Bratwurst, Schnitzel, and Sauerbraten, Germans are now favoring more and more veggies, legumes, and grains and finding delicious alternatives for animal products. Another important change is how diverse German foods have become.

sauerbraten, in German cuisine, dish of spiced braised beef. A solid cut from the round or rump is marinated for three or four days in red wine and vinegar flavoured with onions, bay leaves, juniper berries, cloves, and peppercorns. After being dried and browned, the beef is braised in the strained marinade.

Any extra liquid may be poured back over the sliced sauerbraten to keep the meat moist. Reheat the sliced meat in the microwave, or tightly covered in a container, in a 350 deg Fahrenheit oven, for about half an hour.

The Chateaubriand beef tenderloin roast is considered to be the most tender cut of beef for a roast. This cut of beef comes from the loin area of the cow, which is right below the backbone, behind the rib section and in front of the sirloin section.

The roast beef is part of the beef hind quarter. Its distinctly high, soft fat lid protects the meaty meat when roasting. Since, unlike entrecôte, it only consists of a single muscle strand, it is easy to cook.

Chuck roast is arguably the best cut to use for pulled beef. Similar to the front shoulder of pork (or the pork “butt”) chuck roasts, being from the front shoulder of the steer, are chock full of fat, collagen, and marbling.

Fat is a key part of a meat's flavor and tenderness; the more, the better. So, while both these cuts are classified as extra lean, the rump's relatively higher fat levels make for a slightly better-tasting cut.