Traditional German Sauerbraten

This classic Bavarian-style Sauerbraten recipe consists of a beef roast that is marinated for days in vinegar and spices, and then oven-braised to perfection. Served up with a savory, tangy-sweet gravy, it is a fork-tender festival of rich, warm comfort food.

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Considered one of the national dishes of Germany, sauerbraten is true comfort food indulgence. Like pot roast recipes across the US, sauerbraten recipes in Germany vary from region to region. The sauerbraten recipe shared here reflects the hearty, rustic cooking traditions of Bavaria, the southeastern most region of Germany and home to Oktoberfest. 

Essentially a braised pot roast, Bavarian-style sauerbraten uses simple ingredients and patience to transform a common beef roast into something quite remarkable and deeply satisfying. 

Traditional Sauerbraten is relatively easy to make, but it does take require some advance planning, as it must be marinated for at least 3 days, and preferably for up to a week. (In Germany, it is marinated up to two weeks!) Be reassured, though; it is totally worth the effort! 

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What cut of meat should be used for Sauerbraten? 

We use a 3½ to 4 pound beef rump roast, or bottom round. (This size fits perfectly in our 10-inch Dutch oven.) Other cuts that work well include boneless beef chuck roast, top round, or even brisket. (Germans are known to use many other meats for making sauerbraten; most notably, horse meat. That won’t be happening here.) If you avoid beef, sauerbraten can also be successfully made with a pork roast.

Sauerbraten is a special occasion, once-a-year kind of thing at our house; as such, we pay a visit to our local butcher to buy the roast. (Shout-out to Basics Meat Market for the beautiful rump roast pictured here!) The quality and service you receive at a knowledgeable butcher shop is well worth the few extra pennies it may cost.

Gingersnaps? In Gravy? Really‽

Traditionally, Bavarian-style sauerbraten is accompanied by a slightly tangy, savory-sweet gingersnap gravy. The gingersnaps are added both for flavor and as a thickening agent.

In Germany, Lebkuchen cookies are most often used for this purpose; however, in the US, gingersnap cookies make an easy substitute. (Lebkuchen means gingerbread.)

The last time we served sauerbraten, one of our guests who was new to German food was hesitant to try a gravy made with cookies. I explained that the ginger cookies are actually a way to thicken the gravy and add warm, spiced flavors to it all at the same time. That seemed to make more sense to her, and she ended up loving it! So there you go. 

What is the best method for cooking sauerbraten?

Braising the roast in the oven is our preferred method for cooking sauerbraten. I don't know if it is the "best" way, but it the way that works best for us.

We’ve made sauerbraten in the slow-cooker on numerous occasions, and while it comes out tasty and delicious, it is always uniformly too well done. Mr B and I prefer our roasts - sauerbraten or otherwise - to be medium to medium rare, and nuances in temperature are much easier to achieve by braising it in the oven. (If you would prefer to cook your sauerbraten in a slow cooker, see "alternate cooking method" in the recipe card notes.)

I am positive that there are folks out there who prefer to make sauerbraten in a slow cooker, or their Instant Pot (or even on the stove top if you are an old-school Deutscher Koch*). If this is you, go for it! 

*[translation: German cook]

What is Braising? 

Braising is a two-part cooking method that starts with pan-searing, after which meat is slow-cooked in a flavorful liquid.

The braising process effectively tenderizes the meat, dissolving collagen and connective tissue into gelatin and infusing flavor throughout. Usually done in a Dutch oven or slow cooker, braising can transform even a tough cut of meat into a fork-tender feast.

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How to Make Oven-Braised Sauerbraten with Gingersnap Gravy

Ingredients & Substitutions

Meat: Ideally, look for high quality, grass fed beef rump roast (i.e., bottom round oven roast, bottom round pot roast, bottom round rump roast, round roast). We suggest visiting your local butcher shop for this; they will be able to help you choose the best cut for your needs. 

Onions: For vegetables for the marinade, we choose to keep things simple and stick with onions, of which you can use just about any variety. You can also add other aromatic vegetables to the marinade. Carrots, celery, and leeks are all good additions.

Red wine vinegar: You can use apple cider vinegar, or equal parts wine and vinegar, in place of the red wine vinegar.

Gingersnaps: If you are lucky enough to have a German bakery or store nearby, use Lebkuchen cookies. Otherwise, use a good quality gingersnap.

Juniper berries: Common in German cooking, juniper berries to are a fragrant, aromatic spice that comes from the juniper bush. They have a pleasant, piney flavor that is sometimes compared to citrusy rosemary. They can, however, be difficult to find, and are optional to this recipe. You can substitute a sprig of rosemary and a small slice of orange peel into the marinade in place of the juniper berries, or you can leave them out entirely. 

Marinate the Roast

(Do this 3-7 days ahead of time)

In medium saucepan, combine the marinade ingredients: onions, red wine vinegar, water, brown sugar, kosher salt, cloves, juniper berries (optional), peppercorns, allspice, bay leaves.

Bring to a boil, and then reduce heat and simmer for 10 minutes. Allow marinade to cool completely.

To marinate the roast, find a vessel that it fits it with just a little wiggle room and pour the cooled marinade over the top. Ideally, the roast should be completely submerged in marinade.

Alternately, use a vacuum-sealer to seal the roast and marinade together. (This is our preferred method of marinating anything.)

Using a vacuum bag keeps the roast completely encased in marinade, and takes up less room in the fridge, too! (A Ziploc bag will also work for this step, but we prefer to the security of the vacuum seal.)

Refrigerate prepared meat for 3 to 7 days, turning it in the marinade a couple times a day.

We place the roast in the front of the fridge and make a habit of turning it whenever we open the door.

Oven-Braise the Roast

Preheat oven to 325°F [164 °C].

Remove beef from marinade and use paper towels to pat it dry.

Use a mesh strainer to remove the solids from the marinade. Discard the solids and reserve the strained marinade.

Preheat a dry Dutch oven on stovetop on HIGH for 5 minutes.

Add enough vegetable oil to the Dutch oven to generously cover the bottom; about 3 tablespoons.

Using tongs, carefully brown prepared roast on all sides, about 2-3 minutes per side, until it is uniformly deep golden brown. This should take about 15 minutes.

Remove browned roast from Dutch oven and place on a plate.

Reduce heat under Dutch oven to MEDIUM-HIGH.

Add slices of onion to the hot pan and allow the rings to fry for about 3-4 minutes on each side, enough to soften. Stir as necessary.

Place browned roast on top of onions.

Pour reserve marinade over roast. Cover Dutch oven with aluminum foil and place in oven.

Do not use the Dutch oven lid; doing so concentrates too much heat and cooks the meat too fast, resulting in a less tender roast.

A 3½-4 pound marinated roast will take about 1¼ to 1¾ hours to cook to Medium-Rare. Begin checking it with an instant read meat thermometer at the 1-hour mark.

Note that the longer you marinate the meat, the less time it takes to cook. 

When the roast reaches the desired internal temperature, remove it from the oven and place it on a platter. (We use a cast iron skillet.)

Loosely tent the roast with aluminum foil and allow it to stand. The temperature will rise another 10-15 degrees after the roast has been removed from the oven.

Remove the roast to a platter and tent when the internal temperature reaches:

• Rare: Remove from oven at 125°F [52°C]. Temperature will rise to 135°F [57°C] in 10-15 minutes. 
• Medium Rare: Remove from oven at 130°F [55°C]. Temperature will rise to 140°F [60°C] in 10-15 minutes.
• Medium: Remove from oven at 140°F [60°C]. Temperature will rise to 150°F [65°C] in 10-15 minutes.
• Medium Well: Remove from oven at 145°F [63°C]. Temperature will rise to 155°F [68°C] in 10-15 minutes. 

Current USDA/FDA Meat Roasting Guidelines: The USDA does not recommend cooking beef at oven temperatures lower than 325°F [164 °C] because these foods could remain in the "Danger Zone" (temperatures of 40° to 140 °F) too long. Bacteria which may be present on these foods multiply rapidly at these temperatures. Cook all raw beef to a minimum internal temperature of 145°F [63°C] as measured with a food thermometer. 

Make the Gingersnap Gravy

Strain the drippings from the bottom of the Dutch oven. Discard the solids.

Return the drippings to the Dutch oven. Place the Dutch oven back on the stovetop and heat over MEDIUM-LOW.

Add honey and gingersnap crumbs to drippings and whisk until they completely dissolve.

Continue stirring until the gingersnap gravy begins to simmer and thicken. If it seems too thick, add a little more water or some beef broth. If it seems too thin, add some more gingersnap crumbs.

Serve sliced sauerbraten with warm gravy.

Our annual family Oktoberfest feast includes (clockwise) Sauerbraten, Spaetzle, Rotkohl, and Kartoffelsalat! (And Apfelstrudel for dessert, of course!)

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