Sauerbraten is a German pot roast, typically made from beef (though venison, lamb, pork, or veal are also used), marinated for days in a mixture of vinegar, wine, water, and aromatic spices like juniper berries, cloves, and peppercorns. The long marination tenderizes the meat and gives it its distinctive sweet-and-sour flavor, and the marinade is then transformed into a rich, tangy gravy. This dish is hearty and deeply flavorful, so the best side dishes are those that can soak up that incredible sauce and balance its boldness—think starchy, slightly sweet, or simply prepared vegetables. Below are the classic and contemporary sides that complete a sauerbraten meal.
Ingredients
For the Sauerbraten (the main dish):
- 1 (3–4 lb / 1.4–1.8 kg) beef chuck roast or rump roast
- 2 cups (475 ml) red wine vinegar
- 2 cups (475 ml) water
- 1 large onion, sliced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 2 bay leaves
- 6 whole cloves
- 10 juniper berries (optional, but traditional)
- 1 tsp (2 g) black peppercorns
- 2 tbsp (25 g) sugar
- 2 tbsp (30 ml) vegetable oil
- 1 cup (240 ml) beef broth
- 1/2 cup (120 ml) crushed ginger snaps (about 8–10 cookies)
- Salt to taste
For the Classic Sides (choose your favorites):
- Potato Dumplings (Kartoffelklöße): 2 lbs (900 g) starchy potatoes, 1/2 cup (60 g) potato starch, 1 egg, salt, nutmeg
- Spätzle: 2 cups (250 g) all-purpose flour, 3 large eggs, 1/2 cup (120 ml) milk, 1/2 tsp salt, 2 tbsp (30 g) butter
- Red Cabbage (Rotkohl): 1 head red cabbage (about 2 lbs / 900 g), shredded; 1 apple, peeled and sliced; 1/4 cup (60 ml) apple cider vinegar; 2 tbsp (30 g) brown sugar; 1/2 cup (120 ml) water; 2 tbsp (30 g) butter; salt and caraway seeds to taste
- Green Beans with Bacon: 1 lb (450 g) fresh green beans, trimmed; 4 slices bacon, chopped; 1 shallot, minced; 2 tbsp (30 ml) apple cider vinegar; salt and pepper
- Mashed Potatoes: 2 lbs (900 g) Yukon Gold potatoes, peeled and quartered; 1/2 cup (120 ml) warm milk; 4 tbsp (60 g) butter; salt and white pepper
- Cucumber Salad: 2 English cucumbers, thinly sliced; 1/2 cup (120 ml) sour cream; 2 tbsp (30 ml) white vinegar; 1 tbsp (15 g) sugar; fresh dill, chopped
Instructions
- Prepare the marinade (3–5 days before serving): In a large non-reactive pot (stainless steel or enamel), combine red wine vinegar, water, onion, carrot, celery, bay leaves, cloves, juniper berries, peppercorns, and sugar. Bring to a boil, then let cool completely. Place the beef roast in a large glass or ceramic bowl or a large zip-top bag. Pour the cooled marinade over the meat (it should be mostly submerged; if not, add a little more water and vinegar in a 1:1 ratio). Refrigerate for 3 to 5 days, turning the meat once a day.
- Brown the roast: Remove the meat from the marinade and pat it dry thoroughly with paper towels. Strain the marinade, reserving the liquid and the vegetables separately. Heat the vegetable oil in a heavy Dutch oven over medium-high heat. Brown the roast on all sides, about 3–4 minutes per side. Remove the roast to a plate.
- Sauté the vegetables: In the same pot, add the reserved marinated vegetables (onion, carrot, celery) and cook over medium heat until softened, about 5 minutes.
- Braise the meat: Return the roast to the pot. Add the strained marinade and beef broth. The liquid should come about halfway up the sides of the meat. Bring to a simmer, cover, and transfer to a preheated 325°F (163°C) oven. Cook for 2 1/2 to 3 hours, or until the meat is fork-tender. Check occasionally and add a little water if the liquid gets too low.
- Rest and slice: Carefully remove the roast to a cutting board and tent loosely with foil. Let it rest for at least 15 minutes before slicing. The safe minimum internal temperature for beef is 145°F (63°C) with a 3-minute rest, but for braising, you will cook it well beyond that for tenderness.
- Make the gravy: While the meat rests, skim excess fat from the braising liquid. Place the pot over medium heat and bring to a simmer. Whisk in the crushed ginger snaps and simmer for 5–10 minutes, until the gravy thickens and has a slight sheen. Season with salt to taste. If the gravy is too thick, thin with a little beef broth; if too thin, simmer longer or add a slurry of 1 tbsp cornstarch and 2 tbsp cold water.
- Prepare your chosen sides: While the sauerbraten cooks, prepare your sides. For potato dumplings, boil the potatoes, rice them, and mix with potato starch, egg, salt, and nutmeg. Form into dumplings and poach in simmering salted water for 20 minutes. For spätzle, mix flour, eggs, milk, and salt into a thick batter, press through a spätzle maker or colander into boiling water, cook until they float, then sauté in butter. For red cabbage, sauté cabbage with apple, vinegar, sugar, water, and butter in a covered pot over low heat for 45 minutes. For green beans, blanch the beans, then sauté with bacon and shallot, finishing with vinegar. For mashed potatoes, boil potatoes, mash with warm milk and butter, season. For cucumber salad, toss sliced cucumbers with sour cream, vinegar, sugar, and dill; chill.
- Serve: Slice the roast against the grain and arrange on a platter. Spoon some gravy over the top and pass the rest at the table. Serve immediately with your chosen sides.
Tips
- Marinating time is flexible but essential: The 3–5 day marination is what gives sauerbraten its character. If you are short on time, 24 hours will still add flavor, but the meat will be less tender and the tang less pronounced. Do not skip the marination entirely.
- Use a non-reactive pot for marinating: Aluminum or copper can react with the acid in the marinade, giving the meat a metallic taste. Stick to glass, ceramic, or stainless steel.
- Ginger snaps are the secret to the gravy: Traditional sauerbraten gravy is thickened with crushed ginger snaps (lebkuchen in Germany). They add a subtle sweetness and spice that balances the vinegar. If you can’t find ginger snaps, use 2 tbsp of brown sugar and 1/2 tsp of ground ginger, but the texture will be less silky.
- Don’t rush the browning: A deep, dark sear on the beef adds immense flavor to the final dish. Make sure the pot is hot and the meat is dry before adding it.
Serving Suggestions
The classic German pairing for sauerbraten is potato dumplings (Kartoffelklöße) and red cabbage. The dumplings are perfect for soaking up the tangy gravy, while the sweet-and-sour red cabbage complements the meat beautifully. Spätzle is another excellent starchy option, especially if you prefer a noodle-like texture. For a lighter side, green beans with bacon or a simple cucumber salad add freshness and acidity that cuts through the richness. Mashed potatoes are a comforting, foolproof substitute for dumplings. No matter what you choose, make sure you have plenty of bread or rolls to mop up every last bit of the sauce.
Variations
- Meat variations: While beef is traditional, sauerbraten is also made with venison, lamb, pork, or veal. Adjust cooking times accordingly—pork and veal will cook faster than beef, so start checking for tenderness at 2 hours.
- Sweetener variations: Some regions use raisins or apple juice in the marinade instead of sugar. You can replace the sugar with 1/2 cup (120 ml) of apple juice or add 1/4 cup (40 g) of raisins to the marinade for extra sweetness.
- Gluten-free option: To make the gravy gluten-free, use gluten-free ginger snaps or thicken with a slurry of 2 tbsp (16 g) cornstarch and 2 tbsp (30 ml) cold water instead of the cookies.
Storage and Reheating
Leftover sauerbraten can be stored in an airtight container in the refrigerator for up to 4 days. The flavors often meld and improve overnight. To reheat, place the sliced meat and gravy in a covered pot over low heat, adding a splash of beef broth or water to loosen the gravy. Alternatively, reheat in a 300°F (150°C) oven for 15–20 minutes. You can also freeze sauerbraten for up to 3 months; thaw overnight in the refrigerator before reheating. Reheat leftovers to an internal temperature of 165°F (74°C) for safety.
Frequently Asked Questions
Can I make sauerbraten without marinating for days? Yes, but the flavor will be noticeably different. A quick 24-hour marinade will still tenderize the meat and add some tang, but you won’t get the deep, complex flavor that develops over 3–5 days. If you’re in a rush, you can also braise the meat in the marinade without pre-marinating, but the meat will be less tender and the vinegar flavor will be more harsh.
What cut of beef is best for sauerbraten? Tough, well-marbled cuts are ideal because the long braising breaks down connective tissue. Chuck roast, rump roast, or bottom round are all excellent choices. Avoid lean cuts like sirloin, which will dry out.
Can I use a slow cooker or Instant Pot? Yes. After marinating, brown the meat in a skillet, then transfer to the slow cooker with the marinade and broth. Cook on low for 8–10 hours or on high for 4–5 hours. For an Instant Pot, use the sauté function to brown, then pressure cook on high for 60–75 minutes, followed by a natural release. The gravy may need thickening on the stovetop afterward.
What if I don’t have juniper berries? Juniper berries are traditional but not essential. You can omit them or substitute with a pinch of gin (which is flavored with juniper) added to the marinade. The flavor will be slightly less complex, but still delicious.
Can I prepare any sides ahead of time? Absolutely. Red cabbage actually tastes better the next day, so make it 1–2 days in advance and reheat. Potato dumplings can be formed and kept in the refrigerator for a few hours before cooking. Spätzle can be cooked, tossed in butter, and reheated in a skillet or microwave.
Is sauerbraten supposed to be sour? Yes, the sourness is the hallmark of the dish. The vinegar marinade gives it a pronounced tang, which is balanced by the sweetness of the ginger snaps and sugar. If you prefer a milder flavor, reduce the vinegar by 1/2 cup (120 ml) and replace with water.
Related
- Sticky Rice Food Truck Danville AR: Recipe
- Hand in Hand Peking Duck Menu: Full Recipe
- Virginia French Fries: Crispy Salt-Vinegar Style
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).