Dish of medieval German origin, possibly introduced by Roman merchants who used vinegar to preserve meat; Today it is one of the most representative national dishes of Germany.
international
Sauerbraten
Traditional German sauerbraten: marinated and stewed beef in sweet and sour sauce.
- Germany
- MAIN COURSES
- High protein
- medium
30 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 420 kcal
- Protein 38 g
- Carbohydrates 18 g
- Fat 20 g
Story behind the dish
Preparation
Sauerbraten is a preparation from Germany with medium difficulty. Reserve about 180 minutes in total (30 for mise en place and preparation, 150 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1.5 kg of beef blood sausage.
- Have ready: 500 ml of red wine vinegar.
- Have ready: 500 ml of water.
- Have ready: 2 onions.
- Have ready: 2 carrots.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Marinate meat in vinegar
Marinate the meat in vinegar, water, onion, carrot and spices for 2-3 days in the refrigerator, turning daily. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Drain the meat (reserve the marinade) and pat dry.
Drain the meat (reserve the marinade) and dry well, then brown it in a saucepan with oil. Resting time is not optional: it improves texture, hydrates fibers and balances flavors. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
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Add the vegetables from the marinade and sauté for a few minutes.
Add the vegetables from the marinade and sauté for a few minutes. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
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Pour the strained marinade until the meat is covered.
Pour the strained marinade to cover the meat, cover and cook over low heat for 2-2.5 hours. Resting time is not optional: it improves texture, hydrates fibers and balances flavors. Watch the exact point indicated; An extra minute can alter the result. Resting time is not optional: it improves texture, hydrates fibers and balances flavors. Watch the exact point indicated; An extra minute can alter the result.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
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Remove the meat
Remove the meat, blend the sauce with the vegetables and the crumbled gingerbread cookies to thicken. Reduce heat to medium so that the liquid concentrates flavor without burning the bottom. Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
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Cut the meat into slices and serve topped with sweet and sour sauce.
Cut the meat into slices and serve topped with the sweet and sour sauce. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- The longer the meat marinates (up to 4-5 days), the more tender and flavorful it will be.
- Gingerbread cookies are the traditional thickener and sweetener for the sauce.
Variations
- Rhenish sauerbraten (with raisins and sugar)
- Quick version with fewer days of marinating
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