Sauerbraten is a German braised beef dish where a tough cut marinates for 1–2 days in vinegar, cloves, and bay leaf, then braises low and slow until deeply tender. The long marinating time is essential—it tenderizes the meat and builds the signature tangy-sweet flavor.
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In a large bowl, combine the water, vinegar, cloves, bay leaves, salt and brown sugar. Remove two cups of the marinade and transfer it to a small bowl, covering it and transferring it to the refrigerator. Add the roast to the large bowl with the remaining marinade and turn to coat it. Cover and refrigerate it for one to two days, turning the roast twice daily. Editor's Tip: You can also marinade the meat in a zip-top bag. Place the bag in a bowl to catch any leaks.
Discard the marinade and spices from the large bowl. Pat the roast dry, then dredge it in flour, dusting off any extra. In a skillet over medium-high heat, brown the roast in oil on all sides. When fully browned, remove the roast and transfer it to a small roasting pan. Add the onion, carrots, celery and reserved marinade to the roast.
Cover and bake the roast at 325°F for 3 hours to 3 hours and 30 minutes, or until the meat is very tender. Remove the meat and vegetables with a slotted spoon and transfer them to a serving platter. Strain the cooking juices, and thicken them if desired. Editor's Tip: There are several ways to thicken a sauce. Make a roux with flour and butter, whisk in the cooking juices, and simmer until a thick gravy forms. Or make a cornstarch slurry, add it to the cooking juices, and simmer it for two to three minutes.
Store covered in the refrigerator for up to 3–4 days; reheat gently on the stovetop or in a 325°F oven until warmed through.
large bowl (for marinating) · small roasting pan · skillet for browning
At least one to two days in the refrigerator, turning the roast twice daily. Plan ahead—this is not a quick weeknight dinner.
Yes. Boneless beef chuck roast or rump roast work best. Both are tough cuts that benefit from the long marinade and low, slow braising.
Bake covered at 325°F for 3 to 3½ hours, or until the meat is very tender. Do not rush this step.
Yes. Sauerbraten actually improves when made a day or two ahead. Store covered in the refrigerator; reheat gently on the stovetop or in a 325°F oven.
Optional. The recipe suggests making a roux (flour and butter whisked into the cooking juices) and simmering until thick, but a thinner, poured sauce is authentic too.
