Rhenish Sauerbraten with Raisin Sauce

Name: Rhenish Sauerbraten with Raisin Sauce
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 6 Portionen
Ingredients: 1.5 kg Beef roast; 500 ml Red wine vinegar; 250 ml Dry red wine; 250 ml Water; 2 medium Onions (sliced); 2 medium Carrots (sliced); 1 stalk Celery (sliced); 3 pieces Bay leaves; 6 pieces Juniper berries; 6 pieces Cloves; 1 teaspoon Black peppercorns; 1 tablespoon Sugar; 1 tablespoon Salt; 2 tablespoons Vegetable oil; 1 medium Onion (chopped); 1 medium Carrot (chopped); 1 stalk Celery (chopped); 250 ml Marinade liquid; 500 ml Beef broth; 100 g Raisins; 50 g Gingerbread cookies (crushed or Lebkuchen); 2 tablespoons Apple butter; 1 tablespoon Brown sugar (to taste); 1 tablespoon Red wine vinegar (to taste); 1 Prise(n) Salt (to taste); 1 Prise(n) Black pepper (to taste)

This classic German pot roast features beef marinated for several days in an aromatic vinegar-wine brine. The result is tender, flavorful meat with a rich, slightly sweet and sour sauce that pairs perfectly with dumplings and red cabbage. It's a true feast for special occasions.

210 min. · Active ~ 45 min.

6 servings

Hard

Preparation

30 min.

Cook / Bake

180 min.

Servings

Calories

780 kcal

Ingredients

for 6 servings

For

servings

Amounts are automatically adjusted.

For the Sauerbraten

1.5 kgBeef roast

For the Marinade

500 mlRed wine vinegar
250 mlDry red wine
250 mlWater
2 mediumOnions(sliced)
2 mediumCarrots(sliced)
1 stalkCelery(sliced)
3 piecesBay leaves
6 piecesJuniper berries
6 piecesCloves
1 teaspoonBlack peppercorns
1 tablespoonSugar
1 tablespoonSalt

For Roasting

2 tablespoonsVegetable oil
1 mediumOnion(chopped)
1 mediumCarrot(chopped)
1 stalkCelery(chopped)

For the Sauce

250 mlMarinade liquid
500 mlBeef broth
100 gRaisins
50 gGingerbread cookies(crushed or Lebkuchen)
2 tablespoonsApple butterMilch
1 tablespoonBrown sugar(to taste)
1 tablespoonRed wine vinegar(to taste)
1 Prise(n)Salt(to taste)
1 Prise(n)Black pepper(to taste)

Instructions

Prepare the marinade: In a large pot, combine red wine vinegar, red wine, water, sliced onions, carrots, celery, bay leaves, juniper berries, cloves, peppercorns, sugar, and salt. Bring to a boil, then reduce heat and simmer for 10 minutes. Let the marinade cool completely.
Place the beef roast in a large, non-reactive container (glass, ceramic, or food-grade plastic). Pour the cooled marinade over the beef, ensuring it's fully submerged. Cover and refrigerate for 3-5 days, turning the meat daily to ensure even marination.
On the day of cooking, remove the beef from the marinade. Pat it dry thoroughly with paper towels. Strain the marinade, reserving the liquid and discarding the solids (vegetables and spices).
Heat vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the beef on all sides until deeply browned. Remove the beef and set aside.
Add the chopped onion, carrot, and celery to the pot and sauté until softened, about 5-7 minutes. Deglaze the pot with a splash of the reserved marinade liquid, scraping up any browned bits from the bottom.
Return the beef to the pot. Pour in the remaining reserved marinade liquid and beef broth. Bring to a simmer, then reduce heat to low, cover, and braise in the oven at 325°F (160°C) for 2.5-3 hours, or until the meat is fork-tender. Alternatively, simmer on the stovetop over low heat.
Once the beef is tender, remove it from the pot and keep warm. Strain the cooking liquid into a clean saucepan, pressing on the solids to extract all liquid. Discard the solids.
Add raisins, crushed gingerbread cookies, and apple butter to the strained sauce. Bring to a gentle simmer, stirring occasionally, until the gingerbread cookies have dissolved and the sauce has thickened slightly. This should take about 10-15 minutes.
Taste the sauce and adjust seasonings with brown sugar, red wine vinegar, salt, and pepper as needed. The sauce should have a balanced sweet, sour, and savory flavor.
Slice the sauerbraten against the grain and serve with the warm raisin sauce. Traditional accompaniments include potato dumplings (Knödel) and braised red cabbage (Rotkohl).

💡 Tipp

For an even richer sauce, you can add a tablespoon of dark chocolate or a crushed gingersnap cookie to the sauce along with the gingerbread. This adds depth and a subtle spice. If you don't have time for a long marinade, you can use a pressure cooker to tenderize the meat after a shorter marinade (at least 24 hours).

Varianten

Add a tablespoon of dark chocolate or a crushed gingersnap cookie to the sauce for a richer, spicier flavor.
Experiment with different types of dried fruit in the sauce, such as prunes or dried cranberries, for a slightly different sweetness and tang.

Ersatz & Alternativen

If you can't find gingerbread cookies (Lebkuchen), you can use gingersnap cookies or a mixture of crushed plain cookies with a pinch of ginger and cinnamon.
For a slightly less rich sauce, you can reduce the amount of raisins or apple butter to your preference.

Aufbewahrung

Leftover Sauerbraten can be stored in an airtight container in the refrigerator for up to 3-4 days. Store the meat and sauce separately if possible for best quality.

Einfrieren

The cooked Sauerbraten and sauce freeze well. Allow them to cool completely, then store in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop or in the oven.

Nutrition per serving

Calories

780 kcal

Protein

65 g

Carbohydrates

45 g

Fat

35 g

Fiber

5 g

Recipe on TomTaste: https://tomtaste.com/recipe/rhenish-sauerbraten-with-raisin-sauce

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