Sauerbraten is a classic German pot roast traditionally made with beef marinated for several days in a vinegar-based brine with spices. It's slow-cooked until tender and served with a rich, tangy-sweet gravy. Paired with braised red cabbage, it's a hearty and comforting dish often enjoyed on holidays or Sundays.
In a large non-reactive pot or bowl, combine all marinade ingredients.
Submerge the beef in the marinade, cover tightly, and refrigerate for at least 3 days (up to 5), turning the meat once a day.
Remove the meat from the marinade and pat dry. Strain the marinade and reserve the liquid.
In a Dutch oven, heat oil over medium-high heat. Sear the beef on all sides until browned.
Remove meat, lower the heat, and sauté chopped onion, carrot, and celery for 5–7 minutes.
Return the beef to the pot. Add 2–3 cups of the strained marinade to partially cover the roast.
Bring to a boil, then reduce to a simmer. Cover and braise for 2.5–3 hours, turning occasionally.
Once the meat is tender, remove it and keep warm. Strain the cooking liquid into a saucepan.
Add sugar and crumbled gingersnaps to the liquid. Simmer until thickened, stirring often. Adjust seasoning with salt and pepper.
In a large pot, melt butter over medium heat. Add onion and sauté until translucent.
Add shredded cabbage, apple, vinegar, sugar, salt, and spices.
Pour in water or apple juice. Stir, cover, and cook on low for 45–60 minutes, stirring occasionally, until tender.
Slice the Sauerbraten and serve with the tangy-sweet gravy alongside braised red cabbage. Traditional sides also include potato dumplings, boiled potatoes, or spätzle.
Drink: German Riesling (for balance) or a dark beer like Dunkel or Bock.
Side Dish Options: Spaetzle, potato dumplings (Kartoffelklöße), or mashed potatoes.
6 servings