This delicious and hearty Sauerbraten recipe, inspired by Alton Brown, is a classic German pot roast that’s tender, tangy, and rich with deep flavors. Marinated for days in a spiced vinegar blend, then slow-cooked to perfection, this dish creates a velvety sauce thickened with gingersnaps. Serve with mashed potatoes or dumplings for a warm, comforting meal!
Recipe Ingredients:
- 2 cups water
- 1 cup apple cider vinegar
- 1 cup red wine vinegar
- 1 medium onion, chopped
- 1 large carrot, chopped
- 1 tablespoon plus 2 teaspoons kosher salt, divided, plus extra for serving
- 1/2 teaspoon freshly ground black pepper, plus extra for serving
- 2 bay leaves
- 6 whole cloves
- 12 whole juniper berries
- 1 teaspoon mustard seeds
- 1 (3 1/2- to 4-pound) bottom round
- 1 tablespoon vegetable oil
- 1/3 cup sugar
- 18 dark old-fashioned gingersnaps (2-inch diameter), finely crushed
- 1/2 cup seedless raisins, optional
How To Make Sauerbraten Recipe?
- Prepare the Marinade: In a large saucepan over high heat, combine water, both vinegars, onion, carrot, salt, pepper, bay leaves, cloves, juniper berries, and mustard seeds. Cover and bring to a boil, then reduce the heat and simmer for 10 minutes. Remove from heat and let cool completely.
- Prepare the Meat: Pat the beef dry with paper towels, then rub it with vegetable oil and the remaining 1 teaspoon of salt.
- Sear the Meat: Heat a large sauté pan over high heat. Once hot, add the meat and brown on all sides, about 2-3 minutes per side.
- Marinate the Beef: Once the marinade is cool, place the beef in a non-reactive container (such as a stainless steel or glass dish with a lid). Pour the marinade over the meat, ensuring it is fully submerged. Refrigerate for 3 days, turning the meat once per day if needed.
- Cook the Sauerbraten: Preheat the oven to 160°C / 325°F. Remove the meat from the refrigerator and stir the sugar into the marinade. Cover and place the dish in the oven, braising the beef for approximately 4 hours, or until tender.
- Make the Sauce: Remove the beef from the pot and keep it warm. Strain the marinade to remove solids and return the liquid to the pan over medium-high heat. Whisk in the crushed gingersnaps and cook, stirring occasionally, for 3-4 minutes until the sauce thickens. Strain the sauce through a fine-mesh sieve to remove any lumps, then stir in the raisins if using.
- Serve: Slice the beef, season with additional salt and pepper if desired, and serve with the sauce.
Recipe Tips
- Marinate for Full Flavor : Let the beef marinate for the full 3 days. This is what makes the meat tender and gives it the signature tangy taste. If possible, turn the meat once per day to ensure even flavor.
- Use a Non-Reactive Container : Always marinate in a glass, stainless steel, or ceramic dish. Avoid aluminum or other metals, as the vinegar can react with them and change the taste.
- Brown the Meat for Extra Depth : Don’t skip the searing step! Browning the beef before marinating adds a deep, rich flavor that makes a big difference in the final dish.
- Crush the Gingersnaps Finely : For a smooth, lump-free sauce, crush the gingersnap cookies into a fine powder before adding them to the sauce. If needed, strain the sauce before serving.
- Rest the Meat Before Slicing : Let the cooked beef rest for 10-15 minutes before slicing. This keeps it juicy and helps prevent it from drying out.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Sauerbraten cool to room temperature. Then, store it in an airtight container with the sauce in the fridge for up to 4 days.
- Freeze: After cooling, place the Sauerbraten and sauce in a freezer-safe container or heavy-duty freezer bag. Freeze for up to 3 months.
- Reheat: Add the Sauerbraten and sauce to a pan over low heat. Cover and let it warm slowly for 10-15 minutes, stirring occasionally to prevent sticking. Add a splash of water or broth if needed to keep it from drying out.
Nutrition Facts
- Calories: 295
- Total Fat: 7g
- Saturated Fat: 2g
- Cholesterol: 67mg
- Sodium: 336mg
- Potassium: Not specified
- Total Carbohydrate: 8g
- Dietary Fiber: 0.4g
- Sugars: Not specified
- Protein: 24g
Check out More Recipes:
Alton Brown Sauerbraten
Description
This delicious and hearty Sauerbraten recipe, inspired by Alton Brown, is a classic German pot roast that’s tender, tangy, and rich with deep flavors. Marinated for days in a spiced vinegar blend, then slow-cooked to perfection, this dish creates a velvety sauce thickened with gingersnaps. Serve with mashed potatoes or dumplings for a warm, comforting meal!
Ingredients
Instructions
- Prepare the Marinade: In a large saucepan over high heat, combine water, both vinegars, onion, carrot, salt, pepper, bay leaves, cloves, juniper berries, and mustard seeds. Cover and bring to a boil, then reduce the heat and simmer for 10 minutes. Remove from heat and let cool completely.
- Prepare the Meat: Pat the beef dry with paper towels, then rub it with vegetable oil and the remaining 1 teaspoon of salt.
- Sear the Meat: Heat a large sauté pan over high heat. Once hot, add the meat and brown on all sides, about 2-3 minutes per side.
- Marinate the Beef: Once the marinade is cool, place the beef in a non-reactive container (such as a stainless steel or glass dish with a lid). Pour the marinade over the meat, ensuring it is fully submerged. Refrigerate for 3 days, turning the meat once per day if needed.
- Cook the Sauerbraten: Preheat the oven to 160°C / 325°F. Remove the meat from the refrigerator and stir the sugar into the marinade. Cover and place the dish in the oven, braising the beef for approximately 4 hours, or until tender.
- Make the Sauce: Remove the beef from the pot and keep it warm. Strain the marinade to remove solids and return the liquid to the pan over medium-high heat. Whisk in the crushed gingersnaps and cook, stirring occasionally, for 3-4 minutes until the sauce thickens. Strain the sauce through a fine-mesh sieve to remove any lumps, then stir in the raisins if using.
- Serve: Slice the beef, season with additional salt and pepper if desired, and serve with the sauce.
Notes
- Marinate for Full Flavor : Let the beef marinate for the full 3 days. This is what makes the meat tender and gives it the signature tangy taste. If possible, turn the meat once per day to ensure even flavor.
- Use a Non-Reactive Container : Always marinate in a glass, stainless steel, or ceramic dish. Avoid aluminum or other metals, as the vinegar can react with them and change the taste.
- Brown the Meat for Extra Depth : Don’t skip the searing step! Browning the beef before marinating adds a deep, rich flavor that makes a big difference in the final dish.
- Crush the Gingersnaps Finely : For a smooth, lump-free sauce, crush the gingersnap cookies into a fine powder before adding them to the sauce. If needed, strain the sauce before serving.
- Rest the Meat Before Slicing : Let the cooked beef rest for 10-15 minutes before slicing. This keeps it juicy and helps prevent it from drying out.
Alton Brown Sauerbraten
