Beef Sauerbraten with Potatoes and Carrots
A classic German pot roast marinated for days in a sweet-sour vinegar mixture with warm spices, then slow-cooked to tender perfection with root vegetables. This traditional dish develops incredible depth of flavor during the marinating process.
- Prep Time: 30 mins (plus 3-5 days marinating)
- Cook Time: 3.5 hrs
- Total Time: 3.5 hrs (plus marinating)
- Yield: 6-8 servings 1x
- Category: Main Course
- Method: Braised
- Cuisine: German
Ingredients
Scale
- 2 pounds of beef, cut into 1.5-inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons flour
- 2 cups dry red wine
- 3 cups beef broth
- 1 pound small potatoes, halved
- 4 carrots, peeled and cut into chunks
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Marinate: Combine vinegar, wine, water, onions, chopped carrots, celery, peppercorns, cloves, bay leaves, mustard seeds, brown sugar and 1 tsp salt in large non-reactive bowl. Add beef, cover and refrigerate for 3-5 days, turning daily.
- Brown meat: Remove beef from marinade (reserve liquid and solids separately). Pat dry, dust with flour. Heat oil in Dutch oven and brown meat on all sides.
- Cook: Add reserved marinade liquid and solids to pot. Bring to boil, then reduce heat to low. Cover and simmer 2.5 hours.
- Add vegetables: Add potatoes and carrot chunks. Continue cooking 1 hour until meat and vegetables are tender.
- Finish sauce: Remove meat and vegetables. Strain cooking liquid, return to pot. Stir in crushed gingersnaps and simmer until thickened. Season with remaining salt.
- Serve: Slice meat against grain, serve with vegetables and sauce. Traditional with red cabbage or spaetzle.
Notes
- For authentic flavor, don’t skip the 3+ day marinating time
- Gingersnaps are traditional for thickening – adjust quantity for desired consistency
- Leftovers taste even better the next day
- Freezes well for up to 3 months
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 520 kcal
- Sugar: 15g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 125mg
