Quick German Braised Beef (Sauerbraten)

Learn how to make the classic, authentic German braised beef, also known as Sauerbraten, prepared in the Franconian style, with guidance from my 87-year-old German grandma-in-law, Oma Rosa.

Oma Rosa is an amazing cook, especially when it comes to German food. Even though she is 87 years old, she still prepares traditional Franconian dishes on Sundays, and the whole family gathers to savor her culinary creations. It’s a special treat for everyone, and we’re truly thankful that she continues to spoil us.

What is Sauerbraten

One of my favorite dishes from her is her Franconian-style sauerbraten. Franconian is a region in Bavaria, Germany. Sauerbraten, literally translated as “sour roast,” is a traditional German braised roast, primarily prepared with beef.

It’s called “sour roast” because the meat is marinated in an acidic broth (often a combination of wine and vinegar or solely vinegar.) with vegetables such as celery, onions, and carrots, along with spices and herbs such as cloves, black pepper and bay leaves, for a couple of days.

However, this family recipe doesn’t require marinating the meat for an extended period, making it a perfect last-minute roast recipe for special occasions like Christmas.

German Sauerbraten recipes can vary, with distinctions based on regional styles such as Franconian and Rhenish. The original Rhenish recipe traditionally included horse meat, but nowadays, beef is the more prevalent choice.

Variations can even introduce ingredients like raisins, sometimes soaked in rum, or maple syrup to enhance the sauce.

In contrast, the Franconian sauerbraten is exclusively prepared with beef. Both Rhenish and Franconian sauerbraten share a delightful balance of sweetness and sourness, and in many families, they feature ‘soßenlebkuchen,’ a gingerbread variation used specifically for sauces.

Omas Rosas Franconian Style Sauerbraten

Grandma Rosa’s Franconian Sauerbraten is uncomplicated, made from simple ingredients, and incredibly delicious. The meat is wonderfully tender, and the sauce, rich, thick, and slightly sweet, is irresistible.

In fact, the sauce is so good that some family members have been known to enjoy it plain. Even our kids love the sauce and dumplings, sometimes skipping the meat altogether!

When Grandma Rosa prepares sauerbraten for Sunday, she places a beef bottom round roast (“round roast”) in a vinegar broth with cloves, bay leaves, and vegetables such as celery, onion, and carrots on Saturday.

Afterward, she simmers the meat for nearly 2 hours and lets it steep overnight. This process imparts rich flavor and tenderness to the meat as the broth and spices penetrate it.

Unlike many sauerbraten recipes such as Rhenish that require several days of marinating, this Franconian sauerbraten recipe is more accessible. On Sunday, Grandma Rosa prepares her sweet and sour, incredibly delicious sauerbraten sauce.

For the sauce, Grandma Rosa melts clarified butter and a little sugar, adding flour, similar to how béchamel sauce is prepared. She lets the mixture brown slightly while constantly stirring.

And this forms the base and secret behind her slightly sour roast sauce. Finally, she deglazes the mixture with beef broth from the cooked roast beef. It’s simple but truly delicious.

Ingredients used to make the meat

• 2 kg (4.4 lbs) beef bottom round roast (round roast)
• 1 teaspoon salt
• 2 bay leaves
• 5 whole cloves
• 1 medium carrot, peeled and cubed
• approx. 50 g (1.8 oz) celery root, peeled, and cut into slices
• 1 medium onion, peeled and cut into slices
• 8 tablespoons white wine vinegar
• 50 g (1/4 cup) sugar

For the sauerbraten sauce

• 50 g (1.8 oz) clarified butter or as desired
• ca. 70 g (about ½ cup + 1 tablespoon) plain flour / all-purpose flour
• 1 ¼ tablespoon sugar
• Broth from the cooked beef

How to Make Bavarian Sauerbraten Recipe

Begin by drying the meat by patting it with paper towels. Next, place the meat in a large pot and sprinkle it with salt. Add bay leaves, cloves, and the vegetables.

Add cold running tap water so that the meat is submerged. Then, stir in the vinegar and sugar.

Now, cover the pot and bring it to a boil over medium heat. Reduce the heat and let the meat simmer for about 2 hours.

Occasionally, skim off the foam from the meat with a spoon and wipe the edge of the pot with paper towels. Also, turn the meat over periodically.

After approximately 2 hours of cooking time, remove it from the heat and leave the roast in the broth overnight.

The next day, remove the meat from the broth and cut it into slices. Place the meat in a separate pot and pour in some broth, then set it aside.

The broth just makes it easier to warm the meat and ensures that it stays juicy without drying out. The remaining broth is used to make the sauce.

How to make sauerbraten sauce

For the sauce, heat the clarified butter in a saucepan over medium heat. Add sugar, followed by flour, and mix well.

Allow the mixture to brown slightly while stirring constantly. It is crucial not to take your eyes off the pot, as we want to avoid burning the contents.

Next, stir in the strained broth from the cooked sauerbraten in portions until the sauce thickens nicely. You don’t have to add all the broth; add it as needed.

• It is essential to stir vigorously while adding the meat broth to prevent lumps from forming.

Bring the sauce to a boil. Taste and, if necessary, season with salt, pepper, and/or a little vinegar and sugar.

Franconians love a lot of sauce, which is why our sauerbraten and dumplings always swim in the sauce when we eat.

What to serve with this recipe

To serve, remove the braised beef from the broth and accompany it with sauerbraten sauce. Pair this delicious dish with a variety of side dishes, including options like potato dumplings, bread dumplings, spätzle, potatoes, pasta, and savoy cabbage, served on the side.

Did you make this German braised beef recipe? I’d love to hear from you! Simply write a comment and add rating to it.