Sauerbraten (German pot roast)

    (49)
    11 hours 15 min

    This is my version of the popular German beef pot roast. A rump roast is marinated in a flavourful stock made with red wine, vinegar, garlic, peppercorn and cloves. After 3 hours of braising, it becomes so tender and juicy. Delicious served with mashed potatoes and vegetables.


    48 people made this

    Ingredients
    Serves: 6 

    • 1.8kg beef rump roasting joint
    • salt and pepper to taste
    • 235ml red wine
    • 235ml red wine vinegar
    • 475ml water
    • 2 cloves garlic, minced
    • 1 onion, sliced
    • 2 bay leaves
    • 10 black peppercorns
    • 4 tablespoons caster sugar
    • 3 whole cloves
    • 125g plain flour
    • 2 tablespoons bacon grease
    • 2 tablespoons all-purpose flour
    • 2 tablespoons water
    • 350ml soured cream

    Method
    Prep:15min  ›  Cook:3hr  ›  Extra time:8hr marinating  ›  Ready in:11hr15min 

    1. Rub the roast with salt and pepper and place in a large non-metal bowl. In a medium saucepan, combine wine, vinegar and water; bring to the boil. Stir in garlic, onion, bay leaves, peppercorns, sugar and cloves and pour the marinade over the beef. Cover and refrigerate 12 hours or overnight.
    2. Remove the meat from the marinade and thoroughly pat dry. Dredge in flour (may use more or less if necessary). Heat bacon grease in a casserole pot over medium-high heat. Brown roast in drippings on all sides. Pour in half the marinade, reduce heat to low, cover and simmer until tender, 3 hours.
    3. Remove meat to serving platter. Increase heat to medium-high; mix 2 tablespoons flour with 2 tablespoons water and add to pan, stirring until gravy thickens. Stir in soured cream. Pour sauce over sliced meat.

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    Reviews & ratings
    Average global rating:
    (49)

    Reviews in English (37)

    by
    87

    This is nearly original. I'm from Stuttgart Germany and the only change in the recipe is: use 2/3 red wine 1/3 wine vinegar, no sugar, add a few Juniper Berries to the Brine and you can marinate as much as 48 hours. Sour cream in Germany is more in a liquid form than here and is considered part of the recipe.  -  07 Dec 2002  (Review from Allrecipes US | Canada)

    by
    55

    My parents are from Germany/Austria and if you want an authentic sauerbraten, you must marinate for a good three days or else is just isn't sauerbraten. This however, was a good recipe.  -  20 Sep 2002  (Review from Allrecipes US | Canada)

    by
    44

    Wonderful! My mama is from southern Germany & this is pretty much the same way she makes it. She told me not to let the meat marinade for 3 days(as some recipes suggest)because it makes the roast too sour to eat. GREAT RECIPE!  -  08 Dec 2001  (Review from Allrecipes US | Canada)

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