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german beef recipe


Extra virgin olive oil

The Sauerbraten it’s a second course typical of German cuisine, so famous that it is considered a “national dish”: it is a tasty dish beef stew which is usually served with sauerkraut and potatoes. Its name literally means “sour roast” because the meat is done first leave to marinate for a long time (in the original recipe also 10 days) in red wine vinegar and spices, so that it is tender and succulent. It is said that even Charlemagne developed this recipe, in the 9th century AD, as a method to reuse leftover roast meat.

The recipe is not complex but it requires precise timing. Sauerbraten is usually prepared using a piece of beef suitable for long cooking, such as croup, but in many parts of central and northern Europe, this dish is also prepared with other types of meat such as pork, lamb, mutton, horse, deer. The marinate instead, it is made with red wine vinegar, red wine, aromatic herbs, carrots, leeks, garlic, and onions. After a week, we will cook the meat with the bacon, the marinade stock, the ginger, the honey and the raisins, so as to create a unique sweet and sour flavor.

You can modify the recipe as you wish, for example using another type of meat, always considering a stewed cut, or using the cooking juices from the roast potatoes, mushrooms or cabbage. You can use del chilli pepper or the paprika, if you like spicy flavors, add ginger, or omit it, for a more delicate result. The red wine and red wine vinegar marinade gives a special touch to the dish, but if you prefer, you can replace it with white equivalents.

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How to prepare Sauerbraten

In a large pot add the onions, carrots, leeks, garlic, thyme, rosemary, bay leaves, juniper berries, cloves, peppercorns, salt and sugar. 1.

Mix red wine 2.

Add water 3 and red wine vinegar.

Mix well 4turn on the gas and the mixture to a boil.

Lower the heat to low, cover the pan and cook for 10 minutes. Turn off the heat and allow the marinade to cool 5 at room temperature.

Put the meat in the marinade 6.

Make sure it is completely covered seven.

Cover with a lid and refrigerate for at least four days or, better yet, seven days 8.

Remove the meat from the marinade 9.

Wipe it with paper towel ten.

Drain the vegetables from the marinade 11preserving both the liquid and the vegetables.

Heat the oil in the pan and brown the roast beef on each side 12then place it on a plate.

Lightly brown the bacon in the same pan 13.

Add the vegetables 14 and sauté for 5-7 minutes.

Mix the flour 15 and cook for 1 or 2 minutes.

Add reserved marinade 16 and bring the mixture to a boil.

Add the raisins already found in the water and squeezed 17.

Add the ginger 18 and mix well.

Also add the meat 19bring the mixture to a boil and chorales with a lid, lowering the heat to low.

Cook for 2 hours or until the meat is tender and the mixture has shrunk 20; if necessary add a glass of water. Place the roast on a plate and cover with aluminum foil to keep it warm. Let stand at least 5 minutes.

Cut the roast into slices, arrange them on a serving platter, cover with the cooking juices and garnish with a little fresh rosemary. Your Sauerbraten is ready to be served 21.


You can store sauerbraten for 1 to 2 days in the refrigerator, tightly closed in an airtight container. You can also freeze it in individual portions: after defrosting them, heat them in the microwave or in a saucepan, adding a drop of water.

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