German Sauerbraten Recipe (2024)

FAQs

What cut of meat is sauerbraten made of? ›

Sauerbraten is a German roast of marinated meat, traditionally beef. Since it's generally made with tougher cuts (usually the rump roast), the meat is marinated for days at a time. The roast is sliced and served with a gravy. In some recipes, the gravy is made with gingersnaps.

Red wine (normally a Pinot Noir with high acidity) pairs well with vinegar-marinated veal sauerbraten.

The name "Sauerbraten" is of German origin, and is derived from Sauer meaning "sour" or "pickled" and Braten meaning "roast meat", thus "sour roast".

In the Oven

Sear the roast for 2-3 minutes, and use tongs to turn the roast to continue searing until all sides are golden brown. Transfer the roast to a roasting pan, cover with aluminum foil, and place it on the middle oven rack. Roast for 20-30 minutes per pound, usually about 2 hours for a 4-pound roast.

If it has turned out a little too tough (possibly the temperature was too high or it cooked too long), slice the meat perpendicular to its natural separations. It won't look as pretty on the plate, but will immensely help the tenderness.

Nutritional highlights

This meal has a heavy ingredient list which means it is packed with protein, carbohydrates and micronutrients. Two vegetables that deliver a vast number of vitamins and minerals are carrots and celery.

Sauerbraten. Sauerbraten is regarded as one Germany's national dishes and there are several regional variations in Franconia, Thuringia, Rhineland, Saarland, Silesia and Swabia. This pot roast takes quite a while to prepare, but the results, often served as Sunday family dinner, are truly worth the work.

Of all these regional and national dishes, Germany is most famous for Currywurst, sausages, pretzels and Black Forest Gateau, but as you can see, there is plenty more to German cuisine than just these.

Etiquette Rules when Dining Out in Germany

You'll find that most Germans begin the meal with a hearty Guten Appetit! Similar to Bon Appetit, it is an elegant way to phrase "Let's eat!". More informally, especially at lunch, you can expect an exclamation of "Mahlzeit!".

There are numerous ways to tenderize your round steak. You can pound it, slice it against the grain to break down the muscle fiber, marinate it, and cook it slowly on low heat.

Does round roast get more tender the longer you cook it? ›

Essential Tips for a Tender Top Round Roast

More specifically, we mean to cook it using low heat and over a long period, both of which work together to break down fat and tenderize the meat.

When roasting meat and poultry, set the oven temperature to 325°F (163°C) or higher. Explore the charts below to learn how to get great results every time you cook.

What we call a rump roast is known by other names, including: Bottom Round Roast. Round Tip Roast. Bottom Round Oven Roast.

There's no single cut of beef that is necessary to make roast beef; some common cuts include top-round roast, top sirloin roast, bottom-round roast, and eye of round roast. We usually use a top-round roast, but a bottom-round roast would work too. If you're unsure, ask your butcher!

The chuck tender is from the beef chuck primal, consisting of the supraspinatus muscle, which is situated forward of the large chuck subprimal known as the shoulder clod.

ribeye roast (Prime RIb)

The Prime Rib, the classic holiday roast. With its rich, beefy flavor, you can't go wrong.