Traditional Bavarian Beef Sauerbraten

Step into the heart of Bavarian cooking with this **Traditional Bavarian Beef Sauerbraten**, a dish that embodies rich flavors and time-honored techniques. This beloved German classic features a succulent beef roast, marinated for days in a robust blend of red wine vinegar, dry red wine, aromatic spices, and fresh vegetables to infuse every bite with complex, tangy depth. Slow-cooked to perfection, the tender beef is paired with a uniquely spiced sauce thickened by crushed gingersnap cookies for a velvety, slightly sweet finish. Perfect for special occasions or a comforting family dinner, this slow-braised masterpiece is best served with traditional sides like red cabbage and potato dumplings. From the fragrant marinade to the rich, silky sauce, this recipe invites you to savor Bavaria’s culinary heritage in every bite.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 4 lbs Beef roast (preferably bottom round or rump roast)
• 2 cups Red wine vinegar
• 1 cup Dry red wine
• 1 cup Water
• 2 large Onions, sliced
• 2 large Carrots, sliced
• 2 stalks Celery stalks, sliced
• 3 Bay leaves
• 10 Whole black peppercorns
• 5 Cloves
• 6 Juniper berries (optional)
• 1 tbsp Kosher salt
• 1 tbsp Granulated sugar
• 3 tbsp Vegetable oil
• 2 cups Beef broth
• 6 cookies Gingersnap cookies, crushed

Directions

Step 1

In a large mixing bowl, combine red wine vinegar, dry red wine, water, sliced onions, carrots, celery, bay leaves, peppercorns, cloves, juniper berries (if using), kosher salt, and granulated sugar to make the marinade.

Step 2

Place the beef roast in a large resealable plastic bag or a non-reactive container, and pour the marinade over the meat, ensuring it is fully submerged.

Step 3

Seal the bag or cover the container tightly, and refrigerate for at least 2 days (preferably 3 to 5 days), turning the meat occasionally to ensure full flavor absorption.

Step 4

Remove the beef from the marinade and strain the liquid to separate the solids. Reserve the liquid and the strained vegetables separately.

Step 5

Pat the beef roast dry with paper towels. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the beef on all sides until browned, about 3–4 minutes per side.

Step 6

Remove the beef from the pot and set aside. Add the reserved vegetables to the pot and sauté for 5–7 minutes until softened and slightly browned.

Step 7

Return the beef to the pot and pour in the reserved marinade and beef broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 2.5 to 3 hours, or until the beef is tender.

Step 8

Remove the beef from the pot and let it rest on a cutting board, tented with foil.

Step 9

Strain the cooking liquid into a saucepan, discarding the solids, and bring it to a gentle simmer. Stir in the crushed gingersnap cookies to thicken the sauce, whisking constantly until smooth.

Step 10

Slice the rested beef into thin slices and serve with the sauce drizzled over the top. Serve alongside traditional accompaniments like red cabbage and potato dumplings for a classic Bavarian meal.

Nutrition Facts

Serving size	(3930.5g)

Amount per serving	% Daily Value*
Calories	5479.0

Total Fat 217.3g	0%
Saturated Fat 66.3g	0%
Polyunsaturated Fat 25.2g
Cholesterol 1600.9mg	0%
Sodium 5627.8mg	0%
Total Carbohydrate 229.4g	0%
Dietary Fiber 30.4g	0%
Total Sugars 100.5g
Protein 576.2g	0%

Vitamin D 0IU	0%
Calcium 637.7mg	0%
Iron 61.9mg	0%
Potassium 9815.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.8%

Protein: 44.5%

Carbs: 17.7%