Tangy Sauerbraten makes your taste buds happy

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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

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

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 at least 4 days, it penetrates the roast with all its aromas.

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

  • Two Chuck roast 3 pounds each
  • Beef Marinade for Sauerbraten
  • Marinate beef, Sauerbraten
  • Marinated beef, Sauerbraten
  • Cooked Sauerbraten, beef roast
  • Preparing the gravy
  • Gravy for Sauerbraten
  • Dinner with friends serving Sauerbraten, Semmelknoedel and Spaetzle
  • Sourbraten, Sauerbraten, Tangy beef roast
  • Sauerbraten, potato dumplings and red cabbage
  • Sauerbraten, bread dumplings and red cabbage

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

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

Another option if you too busy. No marinating required, just buy the Sauerbraten mix here on
Amazon
Pretzel dumplings, Bread dumplings
Can be served with my Pretzel dumplings

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