Marinade for Sauerbraten: Classic German Beef Marinade

Sauerbraten is a German pot roast traditionally marinated in a tangy mixture of vinegar, wine, water, vegetables, and warming spices before it is slowly braised. This balanced marinade seasons and tenderizes the beef over several days, while its strained liquid becomes the base for a savory-sweet gravy.

Ingredients

2 cups (475 ml) red wine vinegar
2 cups (475 ml) dry red wine, or additional water for a wine-free version
2 cups (475 ml) water
1 large yellow onion (about 8 oz / 225 g), thinly sliced
1 medium carrot (about 3 oz / 85 g), sliced
1 celery rib (about 2 oz / 55 g), sliced
2 tablespoons (30 g) kosher salt
1 tablespoon (12 g) granulated sugar
2 bay leaves
8 whole black peppercorns
6 whole cloves
4 juniper berries, lightly crushed (optional)
1 teaspoon (2 g) mustard seeds
1 teaspoon (2 g) coriander seeds
1 cinnamon stick, about 3 inches (7.5 cm)
1 beef roast, 3 to 4 lb (1.4 to 1.8 kg), such as bottom round, top round, or chuck

Instructions

Make the marinade. In a nonreactive saucepan, combine the vinegar, wine, water, onion, carrot, celery, salt, sugar, bay leaves, peppercorns, cloves, juniper, mustard seeds, coriander seeds, and cinnamon. Bring to a boil over medium-high heat, stirring until the salt and sugar dissolve. Simmer for 5 minutes, then remove from the heat and cool completely. Do not put raw beef into warm marinade.
Marinate the beef. Pat the roast dry and place it in a glass, stainless-steel, or food-safe plastic container just large enough to hold it. Pour the cooled marinade and vegetables over the beef. The meat should be mostly submerged; turn it once daily if the container does not cover it completely. Cover and refrigerate at 40°F (4°C) or colder for 3 to 5 days. Four days gives a pronounced tang without requiring an unusually long soak.
Prepare to braise. Lift the beef out of the marinade and pat it dry; reserve the liquid and vegetables. Strain the marinade into a bowl, keeping the vegetables and spices separate. Heat the oven to 325°F (163°C). In a heavy Dutch oven, heat 2 tablespoons (30 ml) neutral oil over medium-high heat. Brown the roast on all sides, about 10 to 15 minutes total, then transfer it to a plate.
Start the braise. Add the reserved vegetables to the pot and cook for 4 to 5 minutes, stirring. Pour in the strained marinade and bring it to a simmer, scraping up browned bits. Return the beef to the pot. The liquid should come roughly one-third to halfway up the roast; add up to 1 cup (240 ml) water if needed. Cover tightly and transfer to the oven.
Braise until tender. Cook for about 2½ to 3 hours, turning the roast once halfway through. Begin checking at 2½ hours: a fork should slide into the meat with little resistance. For food safety, USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef, checked with a food thermometer; for tender pot roast, continue braising until it is fork-tender, which usually means a higher temperature.
Rest and finish the sauce. Move the beef to a board, tent it loosely with foil, and rest for 15 minutes. Strain the braising liquid into a saucepan, discard the spent vegetables and spices, and skim off excess fat. Simmer the liquid until it tastes balanced and is as concentrated as you like. For a traditional sweet-sour finish, stir in 2 to 3 tablespoons (20 to 30 g) crushed gingersnaps or 1 tablespoon (8 g) flour mixed with 2 tablespoons (30 ml) cold water; simmer until thickened. Slice the beef across the grain and serve with the sauce.

Tips

Use a nonreactive container. Vinegar can react with aluminum or unlined cast iron, giving the marinade an off taste; glass, stainless steel, and food-safe plastic are reliable choices.
Keep the beef refrigerated throughout marinating, and never reuse the raw marinade as a ready-to-eat sauce. Strain it and bring it to a full simmer as part of the braise.
Juniper berries are traditional in many versions but can be hard to find. Omit them if necessary; the marinade will be a little less piney, but still flavorful. Crushing them lightly releases more aroma.
For gentler acidity, use the lower end of the marinating time and replace up to ½ cup (120 ml) vinegar with water. Avoid marinating substantially longer than 5 days, as the surface can become overly soft.

Serving Suggestions

Serve sliced sauerbraten with the strained gravy and a starch that can catch it: potato dumplings, bread dumplings, boiled potatoes, or buttered egg noodles. Braised red cabbage is a classic companion, while roasted carrots or green beans add a fresh, simple side. A spoonful of applesauce or a few slices of cooked apple complement the sweet-sour sauce.

Variations

Regional and family recipes vary in their balance of vinegar, wine, spices, and sweetness. For a wine-free marinade, replace the red wine with an equal amount of water; the result is less fruity but still tangy. To make the finished sauce sweeter, add a little more sugar or crushed gingersnaps. For a sharper, less sweet style, skip the gingersnaps and thicken the sauce with a flour slurry instead. A small amount of lemon peel can brighten the spice mixture, but remove it before braising if you want a cleaner sauce.

Storage and Reheating

Refrigerate cooked beef and sauce within 2 hours, in separate shallow airtight containers if possible. They keep for 3 to 4 days in a refrigerator at 40°F (4°C) or below. Reheat sliced beef gently in the sauce in a covered saucepan over low heat, adding a splash of water if needed; heat leftovers to 165°F (74°C), checked with a food thermometer. You can freeze the cooked beef and sauce for up to 3 months for best quality; thaw in the refrigerator before reheating. Do not save or reuse marinade that has been in contact with raw beef unless it is cooked thoroughly as directed.

Frequently Asked Questions

How long should beef marinate for sauerbraten?
Marinate it for 3 to 5 days in the refrigerator at 40°F (4°C) or colder. Three days gives a milder result; four days is a good middle ground, while five days brings a stronger vinegar-and-spice flavor.

Can I marinate sauerbraten for only one day?
You can, but the flavor will be less developed and the marinade will have less time to work into the roast. If time is short, choose a smaller roast and turn it in the marinade several times, but expect a more lightly seasoned result.

Which cut of beef is best?
Bottom round and top round are lean, traditional choices that slice neatly after braising. Chuck has more connective tissue and can turn especially tender, though it may be less uniform to slice. Choose a whole roast rather than small pieces.

Does the marinade make the beef sour?
It gives the meat a tangy flavor, but the taste depends on the vinegar-to-wine balance and marinating time. The sweetness in the finished gravy, often from gingersnaps, helps balance the acidity. Adjust the sauce after braising rather than adding lots of sugar to the marinade.

Can I prepare the marinade ahead?
Yes. Cook and cool it, then refrigerate it in a covered nonreactive container for up to 3 days before adding the beef. Keep it cold, and do not place beef in it until the liquid is completely chilled.

Can I use the marinade as the gravy?
Yes, as long as it is cooked thoroughly. This recipe brings the strained marinade to a simmer in the braising pot, then cooks it with the beef. Strain and finish it after braising; never serve the raw-beef marinade without cooking it.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).