Sauerbraten (Braised Beef)

    3 days 2 hours 10 min

    This is my mother-in-law's Sauerbraten recipe - delicious with potato dumplings and red cabbage. The beef needs to marinate for 3 days for the most spectacular, toothsome results. A favourite in Germany, and now in your kitchen!

    9 people made this

    Serves: 4 

    • 750g beef
    • For the marinade
    • 500ml vinegar
    • 500ml white wine
    • 500ml water
    • 1 teaspoon of salt
    • 2 onions
    • 5 peppercorns
    • 4 cloves
    • 4 allspice berries
    • 1 bay leaf
    • 1 carrot
    • 1 stick celery
    • 1 parsley root
    • For frying
    • 4 tablespoons oil or dripping
    • For the sauce
    • 125ml cream
    • 1 tablespoon flour
    • salt and pepper to taste

    Prep:10min  ›  Cook:2hr  ›  Extra time:3days marinating  ›  Ready in:3days2hr10min 

    1. Place all the ingredients for the marinade in a big pan and bring to the boil. Remove from the heat and cool.
    2. Put the meat in a stoneware pot or a large porcelain dish (don't use a metal dish) and drizzle the cooled marinade over it. Leave the meat to infuse for 3 days in a cool place, turning once or twice.
    3. Heat fat in a casserole dish and brown all sides of the meat (taken out of the marinade). Pour the filtered marinade over it and braise, covered, for about 1 1/2 hours at 160 C / Gas 2, basting regularly. Add more marinade or hot water if needed.
    4. Beat flour with cream and bind the meat stock with it. Season with salt and pepper.

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