Sauerbraten with raisins

    3 days 2 hours 30 min

    I've tweaked this sauerbraten recipe for a long time until it came out the way I wanted. Sauerbraten is not for spontaneous cooking because the meat needs to marinate several days.


    Pennsylvania, United States
    5 people made this

    Serves: 6 

    • 1kg sirloin of beef joint
    • 225ml dry red wine
    • 225ml red wine vinegar
    • 1 bay leaf
    • 2 whole cloves
    • 1/2 teaspoon crushed black peppercorns
    • 1/2 teaspoon crushed juniper berries
    • salt and pepper to taste
    • 1 tablespoon ghee (clarified butter)
    • 1 medium to large onion, peeled and sliced
    • 1 turnip, peeled and sliced
    • 1 stick celery, trimmed and chopped
    • 1 large carrot, peeled and sliced
    • 60g raisins
    • 1/4 to 1/2 slice pumpernickel, crumbled
    • 225ml double cream
    • 225ml milk, plus more as needed
    • 1/2 teaspoon sugar, plus more as needed

    Prep:30min  ›  Cook:2hr  ›  Extra time:3days marinating  ›  Ready in:3days2hr30min 

    1. Wash the meat and pat it dry with kitchen paper. Put it in a glass, plastic or ceramic dish (no metal!) with a cover. The dish should be only slightly larger than the joint. Bring the wine, vinegar, bay leaf, cloves, peppercorns and juniper berries to a boil in a small saucepan. Cool entirely before pouring it over the meat. Cover and marinate in a cool place for 3 to 4 days, turning the meat once every day.
    2. Remove the beef from the marinade, drain and pat it dry with kitchen paper. Reserve the marinade. Rub the beef with salt and pepper. Heat the clarified butter in a large saucepan and brown the meat from all sides.
    3. Take the beef out of the saucepan and sauté the onion, turnip, celery and carrot. Transfer the meat back to the saucepan and arrange the vegetables around it. Add 1/4 of the marinade, the raisins and pumpernickel. Reduce the heat, cover and simmer for 1 1/2 to 2 hours, or until the meat is very tender. Check for liquid frequently to be sure that the beef is cooking in enough liquid but not entirely immersed in liquid. Gradually add the rest of the marinade and 225-350ml water, or as needed.
    4. Take the beef out of the saucepan and keep it warm. Remove the bay leaf and puree the vegetables with the liquid. Add cream, milk and sugar. Taste for sourness; if the gravy is too sour, add a little more sugar or milk. Simmer the gravy until it thickens. Slice the beef and pour the hot gravy over it. Serve at once.

    For more information:

    My German regional cookbook, Spoonfuls of Germany, has many more German recipes and stories about German cuisine. Visit my blog for more information.

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