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How to Make Sauerbraten: The Ultimate Guide

Sauerbraten is a flavorful and hearty dish that is often enjoyed during the fall and winter months in Germany and other parts of Europe. It is also a popular dish in German restaurants and households around the world.

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Delicious recipes All German recipes How to make Sauerbraten

Sauerbraten is a traditional German dish that typically consists of marinated and braised beef, which is usually served with red cabbage and potatoes. The dish is known for its distinctive “sour flavor”, which comes from the marinade used to prepare the meat.

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During our travels, we came across this recipe, which you can try at home:

Authentic German Sauerbraten recipe
German sauerbraten recipe

This recipe takes a few days to make

That’s why they usually make it on special occasions like during the holidays.

How to make sauerbraten


  • 4 lbs beef roast (such as rump, chuck, or round)
  • 2 cups red wine vinegar
  • 2 cups water
  • 2 onions, chopped
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 2 bay leaves
  • 6 whole cloves
  • 10 black peppercorns
  • 10 juniper berries
  • 1 tsp salt
  • 2 tbsp vegetable oil
  • 2 tbsp all-purpose flour
  • 1/4 cup brown sugar
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  • In a large pot or Dutch oven, combine the red wine vinegar, water, onions, carrots, celery, bay leaves, cloves, peppercorns, juniper berries, and salt. Stir to combine.
  • Add the beef roast to the pot, making sure it is fully submerged in the marinade. Cover the pot and refrigerate for 3-5 days, turning the beef occasionally to ensure that all sides are evenly marinated.
  • After the beef has marinated, remove it from the pot and pat it dry with paper towels.
  • In a large skillet, heat the vegetable oil over medium-high heat. Add the beef and brown on all sides.
  • Once the beef is browned, remove it from the skillet and set it aside.
  • Add the flour to the skillet and stir to combine with the remaining oil. Cook for 1-2 minutes, until the flour, is lightly browned.
  • Gradually add the marinade to the skillet, whisking constantly to prevent lumps from forming. Add the brown sugar and continue to whisk until the mixture is smooth.
  • Transfer the beef back to the pot with the marinade and sauce. Bring the mixture to a boil, then reduce the heat and simmer for 2-3 hours, or until the beef is tender and fully cooked.
  • Once the beef is cooked, remove it from the pot and set it aside. Strain the marinade and sauce, discarding the solids.

Serving suggestion

Serve the sauerbraten with the sauce and your choice of side dishes, such as boiled potatoes, or red cabbage.

This recipe makes a delicious and traditional sauerbraten that is perfect for a hearty, comforting meal. Enjoy!

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The origin of Sauerbraten

The exact origin of sauerbraten is not known, but it is believed to have originated in Germany, where it has been a popular dish for many centuries. The name “sauerbraten” translates to “sour roast” in German, which refers to the distinctive sour flavor that comes from the marinade used to prepare the meat.

Sauerbraten has a long history and has been enjoyed by many generations of Germans. It is often associated with traditional German cuisine and is a staple dish in many German households and restaurants.

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