Nestle the roast in the vegetable marinade and place the lid on the pot.

Turn off the heat and let the mixture cool down completely. Add the red wine, red wine vinegar and water.īring the mixture to a boil, reduce the heat, cover and simmer for 10 minutes. Place all of the veggies and herbs in a heavy stock pot or Dutch oven along with the garlic, juniper berries, whole cloves, bay leaves, salt, sugar and peppercorns. Let the meat marinate fully and then reap the rewards for your patience! Don’t cut corners by shortening the marinating time. Sauerbraten is a dish that definitely requires some advance planning as the roast has to marinate for about a week before it’s ready to cook. It has been one of Germany’s most popular dishes for generations and as such has become one of its official national dishes.īeautiful Berchtesgaden in Bavaria, a favorite family vacation spot while growing up in the Swabia region of Southern Germany. This quintessential German dish is found on the menus of many German restaurants both in and outside of Germany. Sometimes it’s also made with venison or lamb. Originally the dish was most commonly made with horse and there are a few restaurants that still serve it, but today it’s primarily made with beef. Saint Albert the Great of Cologne was later credited with having popularized the recipe in the 13th century. The origin of Sauerbraten has been ascribed to Julius Caesar who is documented as having sent beef marinated in wine all the way from Rome to the new Roman colony of Cologne. The addition of ginger snaps also serves to thicken the gravy. There is always the addition of a sweet ingredient to balance the acidity and sourness of the sauce and some regions do this by adding ginger snap cookies, raisins, sugar, honey or sugar beet syrup (or often a combination of them) to achieve that balance. Some regions use just vinegar, some just wine and others use a combination of both, which is the most common. Sauerbraten recipes vary by region, each adding their own touches. Wherever we went it was made a little differently, but always delicious. It was also a dish we loved to order at restaurants. Both my German mother and my Oma would make it served with Rotkohl, Knödle and potatoes, sometimes Spätzle, and it was a memorable feast every time. Growing up in southern Germany until my mid-20’s, Sauerbraten was a dish I always looked forward to. This change makes for an interesting presentation, especially fun for young children.One of Germany’s national dishes, this authentic German Sauerbraten is marinated, cooked until tender, and served with a wonderfully rich and flavorful sweet-tangy gravy! Serve it with homemade Rotkohl and potatoes, Knödel or Spätzle and you’re all set for a memorable feast! Designed to feed four with no leftovers, this recipe can be doubled for a large group, or to allow for those tasty meatloaf sandwiches the next day.įor a change of pace from everyday meatloaf, this German Falscher Hase recipe adds the surprise twist of hard-boiled eggs baked inside. Although the base recipe is for an all-beef meatloaf, pork is often substituted in part, and any variety of ground meat could be used. This easy meatloaf recipe is for a traditional German Hackbraten. This recipe is for that morphed stew version. Technically, “real” Hungarian goulash is a soup, but it has somehow morphed into a stew outside of Hungary. This Hungarian Goulash recipe (although not technically German in origin) is a popular beef stew variety throughout Central Europe that can be made as mild or spicy as you like. The stove-top cooking method locks in the meat's moisture and makes for very juicy rolls.

This traditional Rouladen recipe is for single-serving beef rolls filled with pickles, onion, and brown mustard. It just isn’t worth all of the prep work without the three-day soak. If you are thinking of skimping on the marinade time, don’t. The vinegar in the marinade makes the braised beef extra tender. The key to this Sauerbraten recipe is the 3-day marinade soak. Whatever your time frame or budget, there is a beef recipe here that will work for you. The increased availability and accessibility of beef over time have not lessened its importance in German cuisine. These German beef recipes (including Sauerbraten, Rouladen, Goulash, and others) offer a cross-section of the many wonderful beef entrees that come out of great German kitchens.īeef has long been a meat of choice for special occasions at German tables.

Quick sauerbraten recipe