🥩 Sauerbraten

Name: Sauerbraten
Total time: 240 min
Yield: 6
Cuisine: Germany · Rhineland
Ingredients: 1.2 kg beef roast (bottom round or chuck); 400 ml red wine vinegar; 300 ml red wine; 2 onions, sliced; 1 carrot, sliced; 2 bay leaves, 6 cloves, 10 peppercorns, 5 juniper berries; 2 tbsp vegetable oil, salt; 80 g ginger snaps, crushed; 50 g raisins

Origin: Germany · Rhineland

550kcal

per serving · 250 g

220kcal

per 100 g

50 gProtein20 g / 100 g

25 gFat10 g / 100 g

25 gCarbs10 g / 100 g

Sauerbraten is a German pot roast of beef marinated for several days in vinegar, red wine, onion and spices, then braised until very tender. Crushed ginger snaps are stirred into the braising liquid to thicken it into a glossy, sweet-and-sour gravy, often studded with raisins. It is sliced and served with red cabbage and dumplings or potatoes.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb10 g carbs per 100 g

✓

High protein20 g protein per 100 g — 36% of the calories

Not vegetarianbecause of: beef

Not veganbecause of: beef

Contains glutenbecause of: ginger snaps

Allergens

Contains (in a typical recipe):

⚠ Gluten

What it is made of

beefvinegarred wineonionginger snapsraisins

Recipe

6 servings240 min

Ingredients

1.2 kg beef roast (bottom round or chuck)
400 ml red wine vinegar
300 ml red wine
2 onions, sliced
1 carrot, sliced
2 bay leaves, 6 cloves, 10 peppercorns, 5 juniper berries
2 tbsp vegetable oil, salt
80 g ginger snaps, crushed
50 g raisins

Method

Bring the vinegar, wine, 300 ml water, onion, carrot and spices to a boil, then let the marinade cool.
Put the beef in a non-metal dish, pour over the marinade, cover and refrigerate for 3–5 days, turning it daily.
Lift out the beef, pat it dry, season with salt and brown it on all sides in the oil in a heavy pot.
Strain in the marinade with the vegetables, cover and braise on low heat for 2.5–3 hours until tender.
Remove the meat, strain the liquid, stir in the crushed ginger snaps and raisins and simmer until thick.
Slice the beef across the grain and serve with the gravy.

How to make it lighter

Trim visible fat from the roast and skim the fat off the braising liquid before making the gravy.
Serve with plenty of red cabbage or steamed vegetables instead of a large pile of dumplings.
Spoon gravy over the meat rather than pooling it — the ginger snaps and raisins add most of the sugar.

History

Sauerbraten is one of Germany's best-known regional dishes, and marinating meat in vinegar was a long-standing way to tenderise and keep it. The Rhineland version with raisins and ginger snaps is the most famous today, while Franconia, Swabia and other regions have their own variations.

Count it in one photo

Point your camera at the table — Me Nutrition recognises Sauerbraten and every other dish, with calories and macros for each. Ate only half? Slide it.

Download on the App Store

Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →