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.
Servings: 10 Servings
Ingredients
- 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
- 50 g (1.8 oz) celery root , peeled, and cut into slices
- 8 tablespoons white wine vinegar
- 50 g (1/4 cup) sugar
- 1 medium onion , peeled and cut into slices
For the Sauerbraten sauce
- 50 g (1.8 oz) clarified butter or butter
- 70 g (about ½ cup + 1 tablespoon) plain flour/ all purpose flour
- 1 ¼ tablespoons sugar
- broth from the cooked beef
Instructions
- 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.
- 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.