Tangy Sauerbraten makes your taste buds happy

Jump to recipe
Sauerbraten or Beef roast

Sauerbraten

A Sunday meal I remember growing up. That sweet and sour, tangy taste and smell you won’t forget. Some have to develop taste buds for it. Sauerbraten can be a big hit a the dinner table, you can’t go wrong cooking for a big crowd

Serve with Red cabbage, Potato pureeBread dumplings, or Potato dumplings and gravy

The Sunday  Sauerbraten is a classic and perhaps one of the most famous traditional German dishes 
Sauerbraten, bread dumplings and red cabbage

It is top round beef roast that is particularly tender after long hours of laying in a marinade, so plan lan a couple days ahead!

The secret lies in the marinade, consisting of red wine, herbs, spices and of course vinegar. Vinegar breaks down meat fibers, connective tissue and tendons and makes the meat tender. The longer you put the roast in, the more intense it will taste.  If you store it in the refrigerator, you can leave it to marinate for several weeks, it penetrates the roast with all its aromas.

  • Top round beef roast
  • German Sauerbraten
  • Sourbraten, Sauerbraten, Tangy beef roast
  • Savoy cabbage, Wirsinggemüse
  • Sauerbraten, potato dumplings and red cabbage
  • Sauerbraten, bread dumplings and red cabbage

Another option if you too busy. No marinating required, just buy the mix here

Pretzel dumplings, Bread dumplings
Can be served with my Pretzel dumpling recipe.

One thought on “Tangy Sauerbraten makes your taste buds happy

Comments are closed.