German Sauerbraten with recipe for Red Wine Vinegar ~ Delish! ~ The perfect ratios!

Servings: 4 to 6

Poor Peas they defrosted too many times! 😀
Select beef is marinated and then roasted to create this german classic. which you may serve with potato dumplings and red cabbage or as you wish.

The 4 days of marinating is well worth the effort! I promise! May even be marinated for up to 10 days.

Traditionally Sauerbraten is made with a Rump Roast. It is the other end of the

Bottom Round. Bottom Round and Top Round will work as well. The Beef Chuck

Boneless Shoulder is another good substitute, as long as it’s a center cut or you may

use beef brisket, aitchbone or Silverside. Which ever cut you prefer. They all make a good


Sour cream, for serving (optional) I used my homemade Greek yogurt to serve which is full of healthy probiotics. Even a probiotic Tzatziki sauce would be lovely served with this dish.

The below ingredients will also be suitable to making up beef olives or preparing leg of lamb in the same way.

Servings: 4 to 6

Ingredients (Marinade):

1 kg Roast cut beef (Whole). Use a moist cut, washed, drained & dried

200ml red wine vinegar or same in grams (See recipe below)

600ml dry red wine

60 g oil if using a lean cut of meat. Use less oil if a fatty piece

1/3 teaspoon peppercorns

1 teaspoon Coriander seed

1/2 teaspoon mustard seeds (I used yellow seeds)

1/2 teaspoon whole allspice

1/4 teaspoon whole cloves

4 garlic cloves, sliced (optional – If adding, add 1 part each to mash, veggies & meat)

2 bay leaves

1 medium onion, chopped

1 large carrot, chopped

1 stick celery with leaves, chopped (I omitted as never had any but was still delish!)

1 tablespoon plus 1 teaspoon kosher salt, additional for seasoning meat

6 juniper berries (I omitted as I never had any but still it was delish!)


In a large saucepan (Or in microwave) over high heat combine the water, cider

vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and

mustard seeds. Cover and bring this to a boil, then lower the heat and simmer for 10

minutes. Set aside to cool.

When the marinade has cooled to a point where you can stick your finger in it and

not be burned, place the meat in a non-reactive vessel and pour over the marinade.

Place into the refrigerator for 4 days. If the meat is not completely submerged in the

liquid, turn it over once a day.

After 4 days of marinating, preheat the oven to 325 degrees F.

Place on a wire rack in roasting pan and pour marinade beneath meat so meat is not

sitting in the marinade. Cover and and cook until tender, approximately 4 hours on

low – 160 C until tests done. If meat has a fat layer, you may crisp it under the grill

before removing. Set aside covered to allow meat juices to settle.

Make up the gravy:

Reduce liquid until of gravy consistency and with stick blender, puree in all the

whole spices until you have a lovely smooth gravy.

Carve the meat and serve with gravy, accompanied by steamed potatoes, carrots and

peas or with veggies of choice and a dollop Sour Cream. Delish!


Red Wine Vinegar (Homemade):

You don’t need to spend a fortune on red wine vinegar!


100 ml dry red wine

300 ml Safari apple cider vinegar

1-2 garlic cloves and other herbs of choice to infuse


Combine above ingredients in small jar or bottle using a funnel. I like to cut garlic into slivers.

Allow to stand for minimum of 3 – 6 hrs at least before using.



One thought on “German Sauerbraten with recipe for Red Wine Vinegar ~ Delish! ~ The perfect ratios!


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