German
⭐ Highly Rated
25 minmedium
GermanLunch
Recipe Story
origins & traditionsSauerbraten is one of Germany's most beloved national dishes, featuring beef roast that has been marinated for several days in a mixture of wine vinegar, spices, and aromatics. The long marination process tenderizes the meat and infuses it with deep, complex flavors. Traditionally served with red cabbage braised with apples and onions, and accompanied by tender potato dumplings, this dish represents the heart of German home cooking. The rich, slightly sweet and sour gravy pairs perfectly with the earthy dumplings and tangy cabbage. This recipe has been passed down through generations and remains a staple at German celebrations and Sunday family dinners. While the preparation spans multiple days, the actual hands-on cooking time is manageable, and the spectacular results are well worth the wait.
Instructions
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Three days before serving, prepare the marinade: In a large pot, combine 2 cups red wine vinegar, 2 cups water, 2 sliced onions, 2 sliced carrots, 2 bay leaves, 10 black peppercorns, 4 whole cloves, and 1 tablespoon mustard seeds. Bring to a boil, then cool completely.
Place the beef roast in a large non-reactive container and pour the cooled marinade over it. Cover and refrigerate for 3-4 days, turning the meat twice daily.
On cooking day, remove the beef from marinade and pat completely dry. Strain and reserve the marinade liquid and vegetables separately.
Heat 2 tablespoons vegetable oil in a large Dutch oven over high heat. Sear the beef on all sides until deeply browned, about 10-12 minutes total. Remove and set aside.
In the same pot, sauté the reserved marinated vegetables until softened, about 5 minutes.
Return the beef to the pot, add 3 cups of the strained marinade liquid, cover, and simmer on low heat for 2.5 to 3 hours until fork-tender.
While the beef cooks, prepare the red cabbage: In a large pot, melt 2 tablespoons butter and sauté 1 sliced onion until soft. Add 1 small head of shredded red cabbage, 2 peeled and sliced apples, 1/4 cup vinegar, 2 tablespoons sugar, salt, and pepper. Cover and braise for 45 minutes, stirring occasionally.
For the dumplings: Boil 2 pounds of peeled potatoes until tender. Drain and mash while still hot. Let cool slightly, then mix in 1 egg, 1 cup flour, and 1 teaspoon salt until a soft dough forms. Shape into 12 dumplings.
Bring a large pot of salted water to a gentle simmer and cook dumplings for 15-18 minutes until they float and are cooked through.
Remove the beef from the pot and keep warm. Strain the cooking liquid and return to pot. Mix 2 tablespoons flour with 1/4 cup water and whisk into the liquid. Simmer until thickened into gravy, about 5 minutes. Adjust seasoning.
Slice the beef and serve with gravy, red cabbage, and dumplings.
Sauerbraten with Red Cabbage and Dumplings
4.2 (25)
Traditional German pot roast marinated in wine vinegar with spices, served with tangy braised red cabbage and fluffy potato dumplings. A hearty, authentic German meal perfect for family gatherings.
medium
3h 15m
6 servings
Ingredients
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Main
- 1500 grams beef-steak, rump roast or bottom round
- 2 tablespoons vegetable-oil
Marinade
- 16 tablespoons vinegar-apple-cider, red wine vinegar preferred
- 2 pieces carrots, sliced
- 2 pieces bay-leaves, whole
- 2 teaspoons black-pepper, whole peppercorns
- 2 teaspoons mustard, mustard seeds
Vegetables
- 3 pieces onions, sliced
Side Dish
- 6 cups cabbage, red cabbage, shredded
- 2 pieces apple, peeled and sliced
- 2 tablespoons butter, unsalted
Dumplings
- 6 pieces potatoes, peeled
- 1 1/4 cups flour, all-purpose
- 1 pieces eggs, beaten
Seasoning
- 2 teaspoons salt
Chef Tips
expert advice•The key to authentic Sauerbraten is the long marination time - do not skip or shorten this step.
•For best results, use a beef rump roast or bottom round.
•The meat should be completely submerged in marinade.
•If you prefer a sweeter gravy, add 2-3 crushed gingersnap cookies to the sauce in the final steps - this is traditional in some regions.
•The red cabbage can be made a day ahead and reheated.
•For the dumplings, work quickly while the potatoes are still warm for the best texture.
•If the dough is too sticky, add a bit more flour, but keep them light.
•Leftover Sauerbraten makes excellent sandwiches the next day.
•You can also substitute the potato dumplings with Spätzle or bread dumplings if preferred.
•The cabbage benefits from slow cooking and tastes even better the next day.
