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 name "Sauerbraten" is of German origin, and is derived from Sauer meaning "sour" or "pickled" and Braten meaning "roast meat", thus "sour roast".

Making sauerbraten authentically requires the meat to be marinated for anywhere from 2 to 10 days in a mixture of red wine, vinegar, and spices. Afterward, the meat is both tenderized and deeply flavored. Traditionally, the cut of meat used for sauerbraten, like rump roast, are tougher than other choice cuts of meat.

Sauerbraten (“Sour Roast”) is a German pickled roast. Traditionally made with lean horse meat, this dish works well with any lean roast.

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.

Though you can use white onions, sweet onions, or red onions, we recommend using yellow ones because of their unique flavor profile. Yellow onions are a widely used onion type in the US and is great with meat dishes such as pot roast, roasted chicken, lamb rack, stew, and more.

Sauerbraten and Kölsch

Fortunately, it pairs perfectly with one of Germany's most popular ones—Kölsch. Brewed in Cologne, this clear, top-fermented beer has a bright straw-yellow color that perfectly depicts the hue Oktoberfest beers have taken on over the years.

Of all these regional and national dishes, Germany is most famous for Currywurst, sausages, pretzels and Black Forest Gateau, but as you can see, there is plenty more to German cuisine than just these.

Red wine (normally a Pinot Noir with high acidity) pairs well with vinegar-marinated veal sauerbraten.

Who invented sauerbraten? ›

The origin of Sauerbraten has been ascribed to Julius Caesar who is documented as having sent beef marinated in wine all the way from Rome to the new Roman colony of Cologne. Saint Albert the Great of Cologne was later credited with having popularized the recipe in the 13th century.

Information. 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.

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.

Abendbrot (``evening bread'') is the typical German supper. It is a light meal eaten usually between 18:00 and 19:00 and -- like breakfast -- consists of full grain bread and rolls, fine cheese, meats and sausages, accompanied by mustard and pickles. Sometimes Abendbrot may include hot soup, especially in winter.

Also Known As Boneless Chuck Filet Steak; Boneless Chuck Slices; Boneless Steak Bottom Chuck; Chuck Filet; Chuck Roll; Delmonico Steak; English Steak; London Broil; Shoulder Steak; Shoulder Steak Half Cut; A low-cost alternative to the Rib Eye Steak. A tender and savory cut great for grilling.

Chateaubriand Tenderloin Roast

The most tender beef roast that is well known for being lean and succulent. Easy to carve with its fine texture.

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.

My mother typically uses a rump roast when making roast beef. This is her method for getting the most out of this (relatively) less expensive cut. (You can also use a round roast or a sirloin tip for this recipe.)