Sauerbraten
German pot roast braised in vinegar with juniper berries, allspice, and raisins for a sweet-sour finish. Serves 4.
TOTAL TIME
77 hr
ACTIVE TIME
43 min
QUANTITY
~2.75 kg
DIFFICULTY
Medium
CUISINE
—
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/20
Tools0/24
Ingredients0/20 gathered · 4 servings
250ml
250ml
250ml
3piece
8piece10piece
4piece
6piece
4sprig
2piece
2piece
2piece1,200g
2tsp
1tsp
30g
2tbsp
40g
80g
100ml| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 250ml | — | — | |
| 2 | | 250ml | — | — | |
| 3 | | 250ml | — | — | |
| 4 | | 3piece | — | — | |
| 5 | | 8piece | — | — | |
| 6 | 10piece | — | — | ||
| 7 | | 4piece | — | — | |
| 8 | | 6piece | — | — | |
| 9 | | 4sprig | — | — | |
| 10 | | 2piece | — | — | |
| 11 | | 2piece | — | — | |
| 12 | | 2piece | — | — | |
| 13 | 1,200g | — | — | ||
| 14 | | 2tsp | — | — | |
| 15 | | 1tsp | — | — | |
| 16 | | 30g | — | — | |
| 17 | | 2tbsp | — | — | |
| 18 | | 40g | — | — | |
| 19 | | 80g | — | — | |
| 20 | | 100ml | — | — |
Tools24 items
Serveware1 item
Procedure58 steps
1 of 58
Pour the vinegar into the large saucepan.
Red wine vinegar · 250 ml
⏱ 10s
ResultRed wine vinegar2 of 58
Add the wine.
Dry red wine · 250 ml⏱ 10s
ResultVinegar and wine3 of 58
Add the water.
Water · 250 ml⏱ 10s
ResultMarinade liquid4 of 58
Add the bay leaves.
Bay leaf · 3 piece⏱ 5s
ResultLiquid with bay5 of 58
Add the juniper berries.
Juniper berry · 8 piece⏱ 5s
ResultLiquid with juniper6 of 58
Add the peppercorns.
Whole black peppercorn · 10 piece
⏱ 5s
ResultLiquid with peppercorns7 of 58
Add the cloves.
Whole cloves · 4 piece⏱ 5s
ResultLiquid with cloves8 of 58
Add the allspice berries.
Allspice berries · 6 piece⏱ 5s
ResultSpiced liquid9 of 58
Add the thyme sprigs.
Fresh thyme · 4 sprig⏱ 5s
ResultSpiced herb liquid10 of 58
Lay the onions on the chopping board.
Red onion · 2 piece
⏱ 5s
ResultRed onion11 of 58
Cut them in half through the root and peel off the skins.
⏱ 1 min
ResultPeeled onion halves13 of 58
Put the onion in the large saucepan.
⏱ 5s
ResultMarinade with onion14 of 58
Lay the carrots on the board.
Carrots · 2 piece⏱ 5s
ResultCarrots18 of 58
Lay the celery on the board.
Celery stalk · 2 piece⏱ 5s
ResultCelery stalk21 of 58
Bring to the boil, then take off the heat.
⏱ 8 min
ResultBoiled marinade23 of 58
Put the beef rump joint in the large deep baking dish, about 20 × 30 cm.
Beef rump roast · 1,200 g
⏱ 10s
ResultBeef rump roast24 of 58
Pour the cold marinade and vegetables over; it should come at least halfway up the meat.
⏱ 20s
ResultBeef in marinade25 of 58
Cover the dish tightly with cling film.
⏱ 15s
26 of 58
Put it in the fridge.
⏱ 10s
ResultBeef in marinade27 of 58
Marinate for 3 days, turning the beef once a day.
⏱ 72 hr
ResultMarinated beef28 of 58
Take the dish out of the fridge and uncover it.
⏱ 10s
ResultMarinated beef29 of 58
Lift the beef onto the tray, leaving the marinade and vegetables in the dish.
⏱ 20s
ResultMarinated beefused in step 3930 of 58
Pat it thoroughly dry with kitchen paper.
⏱ 1 min
ResultDried beef joint31 of 58
Season all over with the salt.
Salt · 2 tsp⏱ 20s
ResultSalted beef joint32 of 58
Season all over with the pepper.
Ground black pepper · 1 tsp⏱ 20s
ResultSeasoned beef jointused in step 3633 of 58
Turn the oven to 160 °C (140 °C fan).
⏱ 15 min
34 of 58
Put the lard in the large flameproof casserole.
Lard · 30 g
⏱ 5s
ResultLard35 of 58
Heat over a high heat until it shimmers and just starts to smoke.
⏱ 2 min
ResultSmoking lard37 of 58
Sear for about 10 minutes, turning, until a deep brown crust forms all over.
⏱ 10 min
ResultSeared beef joint39 of 58
Pour in the marinade and vegetables and scrape up the browned bits.
⏱ 30s
ResultBraising marinade40 of 58
Stir in the sugar until it dissolves.
Sugar · 2 tbsp⏱ 20s
ResultSweetened marinade41 of 58
Add the raisins.
Raisins · 40 g⏱ 5s
ResultBraising liquid42 of 58
Return the beef and its juices.
⏱ 15s
ResultBeef in braising liquid43 of 58
Bring to a simmer.
⏱ 5 min
ResultSimmering sauerbraten44 of 58
Cover with the lid.
⏱ 5s
45 of 58
Using oven gloves, put the casserole in the oven.
⏱ 10s
ResultSimmering sauerbraten46 of 58
Braise for 2½ hours, until a metal skewer slides into the beef easily.
⏱ 2 hr 30 min
ResultBraised beef47 of 58
Using oven gloves, take the casserole out and set it on the hob.
⏱ 10s
ResultBraised beef48 of 58
Lift off the lid and move the beef to the clean chopping board.
⏱ 20s
ResultBraised beefused in step 5049 of 58
Cover loosely with foil and leave to rest for 15 minutes.
⏱ 15 min
ResultRested sauerbraten50 of 58
Pour the liquor through the sieve into the measuring jug, pressing the vegetables.
⏱ 1 min
ResultSpent vegetables and whole spicesused in step 5251 of 58
Throw away the vegetables, bay, thyme and whole spices.
⏱ 5s
52 of 58
Pour the liquor back into the casserole.
⏱ 10s
ResultLiquor for the sauce53 of 58
Crumble in the gingerbread finely.
Dark gingerbread · 80 g⏱ 40s
ResultLiquor and gingerbread54 of 58
Simmer for about 10 minutes, whisking, until smooth and glossy, then take off the heat.
⏱ 10 min
ResultThickened sauce55 of 58
Whisk in the sour cream off the heat so it does not split.
Sour cream · 100 ml⏱ 20s
ResultSauerbraten sauceused in step 5856 of 58
Carve the beef across the grain into 1 cm slices.
⏱ 2 min
ResultSliced sauerbraten57 of 58
Fan the slices on the warm platter.
⏱ 30s
ResultSliced sauerbratenTotal Time77 hr
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 250 ml | | Pour the vinegar into the large saucepan.⏱ 10sResultRed wine vinegar |
| 2 | 250 ml | | Add the wine.⏱ 10sResultVinegar and wine |
| 3 | 250 ml | | Add the water.⏱ 10sResultMarinade liquid |
| 4 | 3 piece | | Add the bay leaves.⏱ 5sResultLiquid with bay |
| 5 | 8 piece | | Add the juniper berries.⏱ 5sResultLiquid with juniper |
| 6 | 10 piece | | Add the peppercorns.⏱ 5sResultLiquid with peppercorns |
| 7 | 4 piece | | Add the cloves.⏱ 5sResultLiquid with cloves |
| 8 | 6 piece | | Add the allspice berries.⏱ 5sResultSpiced liquid |
| 9 | 4 sprig | | Add the thyme sprigs.⏱ 5sResultSpiced herb liquid |
| 10 | 2 piece | | Lay the onions on the chopping board.⏱ 5sResultRed onion |
| 11 | Red onionstep 10 | | Cut them in half through the root and peel off the skins.⏱ 1 minResultPeeled onion halves |
| 12 | Peeled onion halvesstep 11 | | Cut them into large chunks.⏱ 3 minResultChopped red onion |
| 13 | Chopped red onionstep 12 | | Put the onion in the large saucepan.⏱ 5sResultMarinade with onion |
| 14 | 2 piece | | Lay the carrots on the board.⏱ 5sResultCarrots |
| 15 | Carrotsstep 14 |  | Peel the carrots on the chopping board⏱ 40sResultPeeled carrots |
| 16 | Peeled carrotsstep 15 | | Cut them into large pieces.⏱ 40sResultRoughly chopped carrot |
| 17 | Roughly chopped carrotstep 16 | | Add them to the saucepan.⏱ 5sResultMarinade with carrot |
| 18 | 2 piece | | Lay the celery on the board.⏱ 5sResultCelery stalk |
| 19 | Celery stalkstep 18 | | Cut it into large pieces.⏱ 30sResultRoughly chopped celery |
| 20 | Roughly chopped celerystep 19 | | Add it to the saucepan.⏱ 5sResultRaw sauerbraten marinade |
| 21 | — | | Bring to the boil, then take off the heat.⏱ 8 minResultBoiled marinade |
| 22 | — | | Leave to cool completely, about 1½ hours.⏱ 1 hr 30 minResultCold marinadeused in step 24 |
| 23 | 1,200 g | Put the beef rump joint in the large deep baking dish, about 20 × 30 cm.⏱ 10sResultBeef rump roast | |
| 24 | Cold marinadestep 22 | Pour the cold marinade and vegetables over; it should come at least halfway up the meat.⏱ 20sResultBeef in marinade | |
| 25 | — | | Cover the dish tightly with cling film.⏱ 15s |
| 26 | — | | Put it in the fridge.⏱ 10sResultBeef in marinade |
| 27 | — | Marinate for 3 days, turning the beef once a day.⏱ 72 hrResultMarinated beef | |
| 28 | — | | Take the dish out of the fridge and uncover it.⏱ 10sResultMarinated beef |
| 29 | Marinated beefstep 28 | | Lift the beef onto the tray, leaving the marinade and vegetables in the dish.⏱ 20sResultMarinated beefused in step 39 |
| 30 | — | | Pat it thoroughly dry with kitchen paper.⏱ 1 minResultDried beef joint |
| 31 | 2 tsp | Season all over with the salt.⏱ 20sResultSalted beef joint | |
| 32 | 1 tsp | Season all over with the pepper.⏱ 20sResultSeasoned beef jointused in step 36 | |
| 33 | — | | Turn the oven to 160 °C (140 °C fan).⏱ 15 min |
| 34 | 30 g | | Put the lard in the large flameproof casserole.⏱ 5sResultLard |
| 35 | — | | Heat over a high heat until it shimmers and just starts to smoke.⏱ 2 minResultSmoking lard |
| 36 | Seasoned beef jointstep 32 | | Lower in the beef.⏱ 15sResultBeef searing |
| 37 | — | | Sear for about 10 minutes, turning, until a deep brown crust forms all over.⏱ 10 minResultSeared beef joint |
| 38 | Seared beef jointstep 37 |  | Lift it onto the plate.⏱ 15sResultSeared beef jointused in step 42 |
| 39 | Marinated beefstep 29 | | Pour in the marinade and vegetables and scrape up the browned bits.⏱ 30sResultBraising marinade |
| Seared beef jointstep 38 | |||
| 40 | 2 tbsp | | Stir in the sugar until it dissolves.⏱ 20sResultSweetened marinade |
| 41 | 40 g | | Add the raisins.⏱ 5sResultBraising liquid |
| 42 | Seared beef jointstep 38 | | Return the beef and its juices.⏱ 15sResultBeef in braising liquid |
| 43 | — | | Bring to a simmer.⏱ 5 minResultSimmering sauerbraten |
| 44 | — | | Cover with the lid.⏱ 5s |
| 45 | — | | Using oven gloves, put the casserole in the oven.⏱ 10sResultSimmering sauerbraten |
| 46 | — | | Braise for 2½ hours, until a metal skewer slides into the beef easily.⏱ 2 hr 30 minResultBraised beef |
| 47 | — | | Using oven gloves, take the casserole out and set it on the hob.⏱ 10sResultBraised beef |
| 48 | — | | Lift off the lid and move the beef to the clean chopping board.⏱ 20sResultBraised beefused in step 50 |
| 49 | — | | Cover loosely with foil and leave to rest for 15 minutes.⏱ 15 minResultRested sauerbraten |
| 50 | Braised beefstep 48 | | Pour the liquor through the sieve into the measuring jug, pressing the vegetables.⏱ 1 minResultSpent vegetables and whole spicesused in step 52 |
| 51 | Spent vegetables and whole spicesstep 50 | | Throw away the vegetables, bay, thyme and whole spices.⏱ 5s |
| 52 | Spent vegetables and whole spicesstep 50 | | Pour the liquor back into the casserole.⏱ 10sResultLiquor for the sauce |
| 53 | 80 g | | Crumble in the gingerbread finely.⏱ 40sResultLiquor and gingerbread |
| 54 | — | | Simmer for about 10 minutes, whisking, until smooth and glossy, then take off the heat.⏱ 10 minResultThickened sauce |
| 55 | 100 ml | | Whisk in the sour cream off the heat so it does not split.⏱ 20sResultSauerbraten sauceused in step 58 |
| 56 | — | | Carve the beef across the grain into 1 cm slices.⏱ 2 minResultSliced sauerbraten |
| 57 | Sliced sauerbratenstep 56 | Fan the slices on the warm platter.⏱ 30sResultSliced sauerbraten | |
| 58 | Sauerbraten saucestep 55 |  | Ladle the sauce over and serve.⏱ 20sResultSauerbraten |
| Total Time | 77 hr | ||
Nutritionper serving
Estimated · pre-cooking · 90% ingredients covered
| Nutrient | Per serving |
|---|---|
| 894kcal | |
| 87g | |
| 35g | |
| 14g | |
| 41g | |
| 26g | |
| 3g | |
| 327mg |
Ingredients0/20
Tools0/24
Recipe
Sauerbraten
German pot roast braised in vinegar with juniper berries, allspice, and raisins for a sweet-sour finish. Serves 4.
What you’ll doYou will build a cool marinade of vinegar, wine, spices and vegetables, then marinate the beef in it in the fridge for three days, with the marinade at least halfway up the meat, turning it daily. You will then pat it dry, season it, sear it hard in hot lard until mahogany-crusted, and braise it covered in the oven for two and a half hours. Once tender, you will strain the braising liquid, thicken it with gingerbread and sour cream, slice the rested meat, and plate it with the sauce.
Serves4
Total77 hr
LevelMedium
Ingredients
- Red wine vinegar250 ml
- Dry red wine250 ml
- Water250 ml
- Bay leaf3 piece
- Juniper berry8 piece
- Whole black peppercorn10 piece
- Whole cloves4 piece
- Allspice berries6 piece
- Fresh thyme4 sprig
- Red onion2 piece
- Carrots2 piece
- Celery stalk2 piece
- Beef rump roast1,200 g
- Salt2 tsp
- Ground black pepper1 tsp
- Lard30 g
- Sugar2 tbsp
- Raisins40 g
- Dark gingerbread80 g
- Sour cream100 ml
Tools
Metal skewersPot lidLarge saucepanMeasuring jugTongsSieveLarge serving platterOvenLarge deep baking dishKitchen foilChef's knifeCling filmCasseroleWhiskWooden spoonRefrigeratorTrayPeelerLadlePlateCarving knifeKitchen paperOven gloveChopping board
Method
1
Pour the vinegar into the large saucepan.
10sLarge saucepanRed wine vinegar · 250 ml
2
Add the wine.
10sLarge saucepanDry red wine · 250 ml
3
Add the water.
10sLarge saucepanWater · 250 ml
4
Add the bay leaves.
5sLarge saucepanBay leaf · 3 piece
5
Add the juniper berries.
5sLarge saucepanJuniper berry · 8 piece
6
Add the peppercorns.
5sLarge saucepanWhole black peppercorn · 10 piece
7
Add the cloves.
5sLarge saucepanWhole cloves · 4 piece
8
Add the allspice berries.
5sLarge saucepanAllspice berries · 6 piece
9
Add the thyme sprigs.
5sLarge saucepanFresh thyme · 4 sprig
10
Lay the onions on the chopping board.
5sChopping boardRed onion · 2 piece
11
Cut them in half through the root and peel off the skins.
1 minChopping board, Chefs knifeRed onion · step 10
12
Cut them into large chunks.
3 minChopping board, Chefs knifePeeled onion halves · step 11
13
Put the onion in the large saucepan.
5sLarge saucepanChopped red onion · step 12
14
Lay the carrots on the board.
5sChopping boardCarrots · 2 piece
15
Peel the carrots on the chopping board
40sPeelerCarrots · step 14
16
Cut them into large pieces.
40sChopping board, Chefs knifePeeled carrots · step 15
17
Add them to the saucepan.
5sLarge saucepanRoughly chopped carrot · step 16
18
Lay the celery on the board.
5sChopping boardCelery stalk · 2 piece
19
Cut it into large pieces.
30sChopping board, Chefs knifeCelery stalk · step 18
20
Add it to the saucepan.
5sLarge saucepanRoughly chopped celery · step 19
21
Bring to the boil, then take off the heat.
8 minLarge saucepan
22
Leave to cool completely, about 1½ hours.
Result · Cold marinade · used in step 24
1 hr 30 minLarge saucepan
23
Put the beef rump joint in the large deep baking dish, about 20 × 30 cm.
10sLarge deep baking dishBeef rump roast · 1,200 g
24
Pour the cold marinade and vegetables over; it should come at least halfway up the meat.
20sLarge deep baking dishCold marinade · step 22
25
Cover the dish tightly with cling film.
15sLarge deep baking dish, Cling film
26
Put it in the fridge.
10sLarge deep baking dish, Refrigerator
27
Marinate for 3 days, turning the beef once a day.
72 hrLarge deep baking dish
28
Take the dish out of the fridge and uncover it.
10sLarge deep baking dish, Refrigerator, Cling film
29
Lift the beef onto the tray, leaving the marinade and vegetables in the dish.
Result · Marinated beef · used in step 39
20sTray, TongsMarinated beef · step 28
30
Pat it thoroughly dry with kitchen paper.
1 minTray, Kitchen paper
31
Season all over with the salt.
20sTraySalt · 2 tsp
32
Season all over with the pepper.
Result · Seasoned beef joint · used in step 36
20sTrayGround black pepper · 1 tsp
33
Turn the oven to 160 °C (140 °C fan).
160°C15 minOven
34
Put the lard in the large flameproof casserole.
5sCasseroleLard · 30 g
35
Heat over a high heat until it shimmers and just starts to smoke.
2 minCasserole
36
Lower in the beef.
15sCasserole, TongsSeasoned beef joint · step 32
37
Sear for about 10 minutes, turning, until a deep brown crust forms all over.
10 minCasserole, Tongs
38
Lift it onto the plate.
Result · Seared beef joint · used in step 42
15sPlate, TongsSeared beef joint · step 37
39
Pour in the marinade and vegetables and scrape up the browned bits.
30sCasserole, Wooden spoonMarinated beef · step 29Seared beef joint · step 38
40
Stir in the sugar until it dissolves.
20sCasserole, Wooden spoonSugar · 2 tbsp
41
Add the raisins.
5sCasseroleRaisins · 40 g
42
Return the beef and its juices.
15sCasserole, TongsSeared beef joint · step 38
43
Bring to a simmer.
5 minCasserole
44
Cover with the lid.
5sCasserole, Pot lid
45
Using oven gloves, put the casserole in the oven.
10sCasserole, Oven, Oven glove
46
Braise for 2½ hours, until a metal skewer slides into the beef easily.
2 hr 30 minCasserole, Metal skewers
47
Using oven gloves, take the casserole out and set it on the hob.
10sCasserole, Oven, Oven glove
48
Lift off the lid and move the beef to the clean chopping board.
Result · Braised beef · used in step 50
20sChopping board, Pot lid, Tongs
49
Cover loosely with foil and leave to rest for 15 minutes.
15 minChopping board, Kitchen foil
50
Pour the liquor through the sieve into the measuring jug, pressing the vegetables.
Result · Spent vegetables and whole spices · used in step 52
1 minMeasuring jug, SieveBraised beef · step 48
51
Throw away the vegetables, bay, thyme and whole spices.
5sCasseroleSpent vegetables and whole spices · step 50
52
Pour the liquor back into the casserole.
10sCasseroleSpent vegetables and whole spices · step 50
53
Crumble in the gingerbread finely.
40sCasseroleDark gingerbread · 80 g
54
Simmer for about 10 minutes, whisking, until smooth and glossy, then take off the heat.
10 minCasserole, Whisk
55
Whisk in the sour cream off the heat so it does not split.
Result · Sauerbraten sauce · used in step 58
20sCasserole, WhiskSour cream · 100 ml
56
Carve the beef across the grain into 1 cm slices.
2 minChopping board, Carving knife
57
Fan the slices on the warm platter.
30sLarge serving platterSliced sauerbraten · step 56
58
Ladle the sauce over and serve.
Result · Sauerbraten
20sLarge serving platter, LadleSauerbraten sauce · step 55
Printed 6 October 2026