Sauerbraten is a traditional German pot roast marinated for 3–4 days in vinegar, bay leaves, and spices, then braised until fork-tender and finished with a sweet-sour brown-sugar and raisin gravy. The long marinade infuses deep flavor and tenderizes the meat.
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For the marinade:
Place the vinegar, water, bay leaves, cloves, celery, carrots, quartered onion, salt and pepper in large plastic container. Add meat and buttermilk and refrigerate for 3 to 4 days.
Take meat out of marinade, and pat the meat dry with a towel. Reserve marinating liquid.
In large saute pan add 1/2 chopped onion to 1/2 cup oil, and brown meat on all sides. Cook's note: Ketchup may be used to help this process.
After browning, deglaze pan with red wine and add marinade and beef shoulder. Cook until tender, about 1 hour.
Remove the meat from the pan, let rest for 10 to 15 minutes then slice.
Strain marinade and set aside.
Add the butter to the pan over low heat and when melted add the flour. Whisk until it comes together and bubbles. Slowly add the strained marinade stirring constantly until sauce has thickened. Add 2 tablespoons gravy flavoring for color, and pinch of salt and white pepper.
Now add brown sugar, to taste, until it is sweet, and sour. Stir in the raisins.
Pour sauce over sliced sauerbraten, and serve with red cabbage and spaetzle or dumplings, if desired. Guten Appetite!
Store sliced sauerbraten and sauce separately in airtight containers in the refrigerator for up to 3 days; reheat gently over low heat or in a 325°F oven until warmed through.
Large plastic container (for 3–4 day marinade) · Large sauté pan (for browning and braising)
The meat must marinate for 3 to 4 days in the refrigerator. This extended time is essential for flavor development and tenderizing the beef shoulder.
Beef shoulder is traditional for sauerbraten because it benefits from the long braise. Other tough cuts like chuck roast or brisket work similarly; avoid tender cuts like tenderloin.
The recipe recommends red cabbage and spaetzle or dumplings. These classic sides balance the tangy, sweet-sour sauce.
Yes. The dish reheats well; store sliced meat and sauce separately in airtight containers for up to 3 days, then warm gently before serving.
Ketchup aids browning by providing natural sugars and acidity, helping develop color and crust on the beef shoulder.
