Sauerbraten (Sweet Sour Beef)

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Servings: 2 cups Difficulty: Advanced
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A tender, tangy German pot roast marinated in vinegar and spices for deep, complex flavor
Sauerbraten (Sweet Sour Beef recipe image
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Sauerbraten (Sweet Sour Beef)

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 2 cups Calories: 1208.3

Description

This classic German Sauerbraten is a testament to patience and flavor. The beef is marinated for several days in a mixture of vinegar, water, and spices, which tenderizes the meat and infuses it with a distinctive sweet-and-sour profile. The result is an incredibly tender roast bathed in a rich, glossy sauce thickened with crushed gingersnaps. It’s a hearty, comforting dish perfect for cold evenings or special family gatherings.

Directions

  1. Combine 2 cups of water and wine vinegar in a non-reactive pot and heat until hot, but not boiling.
  2. Place the bottom round beef into a large non-metal container or crock.
  3. Pour the hot vinegar and water mixture over the beef, ensuring it is fully submerged.
  4. Add salt, parsley, pepper, sugar, sliced onion, and bay leaf to the marinade.
  5. Cover the container and refrigerate for 3 days, turning the meat daily to ensure even marination.
  6. After 3 days, remove the beef from the marinade and pat it dry with paper towels.
  7. Strain the marinade through a fine-mesh sieve, discarding the solids, and reserve the liquid.
  8. Lightly coat the beef with flour, shaking off any excess.
  9. Melt butter in a large heavy-bottomed pot or Dutch oven over medium-high heat.
  10. Brown the beef on all sides until a deep golden crust forms, about 3-4 minutes per side.
  11. Return the reserved marinade to the pot with the beef.
  12. Bring the liquid to a boil, then reduce heat to low, cover, and simmer gently until the beef is fork-tender, approximately 2.5 to 3 hours.
  13. Transfer the cooked beef to a warm platter and cover loosely with foil to keep warm.
  14. Skim excess fat from the surface of the cooking liquid in the pot.
  15. In a small bowl, whisk together 2 tablespoons of flour and 2 tablespoons of cold water to form a smooth slurry.
  16. Stir the flour slurry into the hot cooking liquid and bring to a simmer, stirring constantly until the sauce thickens.
  17. Stir in the beef stock and crushed gingersnaps, simmering for another 2-3 minutes until the sauce reaches desired consistency.
  18. Slice the beef and serve with the warm sauce poured over the top.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 1208.3kcal
% Daily Value *
Total Fat 71.9g111%
Saturated Fat 24.0g120%
Cholesterol 388.8mg130%
Sodium 7698.5mg321%
Total Carbohydrate 33.2g12%
Dietary Fiber 7.0g29%
Sugars 7.6g
Protein 101.9g204%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: sauerbraten, german roast, beef pot roast, marinated beef, vinegar marinade, gingersnap sauce, bottom round, tangy roast, slow cooked, traditional german, sweet and sour, holiday dinner, comfort food, braised beef, onion gravy, family meal, make ahead, pot roast, spiced beef, rich sauce
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