Sauerfleisch (Boeuf a La Mode)

chefs-mate chefs-mate 0 Comments
Servings: 4 Difficulty: Advanced
Jump To Recipe Print Recipe
A tender, slow-braised beef dish with a tangy, savory broth
Sauerfleisch (Boeuf a La Mode recipe image
Sauerfleisch (Boeuf a La Mode recipe image
Print Recipe

Sauerfleisch (Boeuf a La Mode)

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 62.5

Description

This traditional German Sauerfleisch is a comforting stew where tough cuts of beef become incredibly tender through slow cooking in a sour broth. The meat is simmered with onions, spices, and often a splash of vinegar or wine, resulting in a rich, flavorful sauce that pairs perfectly with red cabbage or dumplings. It is an ideal dish for cold evenings or family gatherings, offering deep, savory flavors that improve as they rest. Simple ingredients transform into a hearty meal that feels both rustic and elegant.

Ingredients

Directions

  1. Cut the beef into large chunks and pat dry with paper towels.
  2. Season the beef generously with salt and pepper.
  3. Heat oil in a large heavy-bottomed pot over medium-high heat.
  4. Sear the beef chunks on all sides until browned, working in batches if necessary.
  5. Remove beef and set aside.
  6. Add chopped onions and carrots to the pot, cooking until softened.
  7. Deglaze the pot with vinegar or wine, scraping up any browned bits.
  8. Return the beef to the pot and add enough broth to cover.
  9. Add bay leaves, peppercorns, and cloves.
  10. Bring to a simmer, then cover and reduce heat to low.
  11. Simmer gently for 2 to 3 hours until the beef is fork-tender.
  12. Remove the meat and strain the broth if desired.
  13. Serve the beef with the strained broth over dumplings or potatoes.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 62.5kcal
% Daily Value *
Total Fat 3.8g6%
Saturated Fat 1.5g8%
Cholesterol 19.5mg7%
Sodium 18.0mg1%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 6.5g13%

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

Note

For a more authentic sour flavor, add a splash of white wine vinegar or dry white wine to the braising liquid.

This dish tastes even better the next day after the flavors have had time to meld. Reheat gently on the stove.

Use a tough cut like chuck or shoulder for best results, as these break down beautifully during long cooking.

You can freeze the broth separately for use in soups or sauces later.

Keywords: saufleisch, beef, braised, german, stew, slow-cooked, vinegar, onions, spices, comfort food, traditional, meat, broth, dinner, hearty, tender, savory, braising, classic
Recipe Card powered by WP Delicious