Sauerbraten is considered the German national dish, with variations in Rhineland, Bavaria and Saxony. The vinegar marinade for days tenderizes the meat and provides characteristic acidity. It is a Sunday tradition that requires planning but rewards with deep flavors.
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German sauerbraten style marinated beef
German sauerbraten-style marinated beef with sweet and sour raisin and almond sauce.
- Germany
- MAIN COURSES
- Light
- High protein
- medium-high
1440 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 395 kcal
- Protein 36 g
- Fiber 1.5 g
- Carbohydrates 16 g
- Fat 18 g
- Sodium 580 mg
Story behind the dish
Preparation
German sauerbraten style marinated beef is a preparation from Germany with high difficulty. Reserve about 1620 minutes in total (1440 mise en place and preparation, 180 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 kg of beef brisket or chuck.
- Have ready: 500 ml of red wine vinegar.
- Have ready: 250 ml of water.
- Have ready: 2 sliced onions.
- Have ready: 10 black peppercorns.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Boil vinegar
Boil vinegar, water, onion and spices, cool and marinate the meat for 3 days in the refrigerator. 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
-
Remove the meat
Remove the meat, pat dry, brown in oil on all sides in a heavy pot. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
-
Strain the marinade
Strain the marinade, pour over the meat and cook, covered, for 2 hours and 30 minutes. 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
-
Remove the meat
Remove the meat, reduce the liquid by half.
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Thicken with dissolved flour and ground ginger biscuits
Thicken with dissolved flour and ground ginger biscuits, add raisins and almonds. 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.
-
Cut the meat into thin slices
Cut the meat into thin slices, cover with sweet and sour sauce and serve with red cabbage.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
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