German Sauerbraten with Red Cabbage

An authentic recipe for traditional German Sauerbraten, requiring a multi-day vinegar marinade resulting in melt-in-your-mouth tender beef.

Level Hard Prep 40 min Cook 180 min Servings 6 Score 4.9/10

Ready in

220 min

Makes 6 servings

Prep 40m

Cook 180m

Level Hard

About this recipe

An authentic recipe for traditional German Sauerbraten, requiring a multi-day vinegar marinade resulting in melt-in-your-mouth tender beef.

The crown jewel of German pot roasts, featuring a deeply flavorful marinated beef paired with spiced red cabbage.

Combine vinegar, water, sliced onion, carrot, cloves, peppercorns, and bay leaves in a pot, bring to a boil, then let cool.
Submerge the beef roast in the marinade, cover, and refrigerate for 2 to 3 days, turning daily.
48 min
Remove beef from marinade, pat dry, and sear in a Dutch oven until browned on all sides.
Strain the marinade, add it to the beef, cover, and simmer on low heat for 3 hours until tender.
180 min
Prepare the red cabbage by sautéing the shredded cabbage and grated apple in butter until tender.
Slice the roast and serve hot alongside the red cabbage and rich pan gravy.

Calories 480

Protein 35g

Carbs 18g

Fat 30g

Fiber 4g

Sugar 10g

Sodium 520mg

Serving Size 1 serving

Prep 40 min

Cook 180 min

Total 220 min

Overall 9.3 /10

Expert 4.9 95% conf.

Reviewed by FindEdition Kitchen

An absolute masterpiece of traditional German comfort food with deep, complex flavors.

The crown jewel of German pot roasts, featuring a deeply flavorful marinated beef paired with spiced red cabbage.

Summary

An authentic recipe for traditional German Sauerbraten, requiring a multi-day vinegar marinade resulting in melt-in-your-mouth tender beef.

Do not skip the multi-day marinating phase as it defines the classic flavor profile
Thicken the remaining strained cooking liquid with crushed gingerbread or gingersnaps for authentic gravy texture
Serve alongside potato dumplings or spätzle