Sauerbraten Spices
Make authentic German sauerbraten: spice mix, marinating tips, best cuts, and gravy steps for a tender, tangy roast.
- Sauerbraten uses a vinegar-based marinade and a spice mix of pickling spices plus juniper for a tangy, aromatic roast.
- Marinate a 4–5 lb roast in 2 cups cider vinegar and 2 cups water with 2–3 tbsp of the spice blend for up to 3 days, turning twice daily.
- Brown the meat, simmer in reserved marinade until tender, then finish the gravy with brown sugar and crushed gingersnaps.
Spices
Featured in this Recipe
Preparation Instructions:
To Make the Sauerbraten Spice Blend: Mix spices together in a bowl.
To Make Traditional German Sauerbraten: Season a 4-5 lb. chuck, rump, or round of beef roast with salt and pepper. Place in a large ceramic or glass dish, then add 2 cups of cider vinegar, 2 cups of water, and 2-3 tablespoons Sauerbraten Spice Blend (2 1/2 Tablespoons of Pickling Spices and 1/2 Tablespoon of Juniper Berries ). Cover and refrigerate for 3 days, turning meat twice daily. Remove meat from marinade and reserve. Brown meat in 2 tablespoons bacon drippings in a large kettle. Add 1 cup of marinade and simmer, covered 2.5-3 hours (until tender). If necessary, add more marinade from time to time. Remove meat, let stand 15 minutes, then slice. Meanwhile, add 1/4 cup brown sugar and 4-6 crumbled gingersnaps to the liquid in the kettle. Stir until gravy thickens; add a little arrowroot or flour if needed. Pour gravy over sliced meat and serve.
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Frequently Asked Questions
What is sauerbraten?
Sauerbraten is a classic German sour pot roast. The meat soaks in a vinegar-based marinade with herbs and spices, which tenderizes and flavors it. Today it is usually beef but it was historically made with venison or mutton.
What spices go into the sauerbraten spice blend?
The basic blend here uses pickling spices and juniper berries. Typical pickling spices include mustard seed, coriander, dill seed, allspice, and cloves. Juniper adds a piney, slightly fruity note.
How do I make the sauerbraten spice mix?
Mix 2 1/2 tablespoons pickling spices with 1/2 tablespoon whole juniper berries. Lightly crush the juniper to release flavor, or grind the mix coarsely in a mortar so it can infuse the marinade.
Which cut of meat is best for sauerbraten and why?
Use tougher, well-marbled roasts like chuck, rump, or round in the 4–5 pound range. The long marinate and slow simmer break down connective tissue so tougher cuts become tender and flavorful.
How long should I marinate the meat and can I shorten it?
Traditional sauerbraten marinates for up to 3 days, turning the meat twice daily. If you are short on time, 24 hours will add some flavor, but 48–72 hours gives the best tenderness and tang.
How do I cook the roast and make the gravy?
Remove the meat from the marinade, reserve the liquid, brown the roast in 2 tablespoons bacon drippings, then add about 1 cup reserved marinade and simmer covered for 2.5–3 hours until tender. Remove meat to rest. Stir 1/4 cup brown sugar and 4–6 crushed gingersnaps into the cooking liquid to sweeten and thicken. Add a little arrowroot or flour if the gravy needs extra thickening.
Can I substitute the vinegar or use wine in the marinade?
Yes. Cider vinegar is traditional, but red wine vinegar or a mix of red wine and vinegar work. Keep the acid balance similar. For example, replace some or all of the 2 cups vinegar with red wine, or use 1 cup wine plus 1 cup vinegar, with 2 cups water as in the recipe.
How should I store and reheat leftover sauerbraten?
Cool leftovers quickly, then refrigerate in an airtight container with gravy for 3 to 4 days. Freeze for 2 to 3 months. Reheat gently over low heat with a splash of liquid to prevent drying and preserve the sauce.
What is sauerbraten?
Sauerbraten is a classic German sour pot roast. The meat soaks in a vinegar-based marinade with herbs and spices, which tenderizes and flavors it. Today it is usually beef but it was historically made with venison or mutton.
What spices go into the sauerbraten spice blend?
The basic blend here uses pickling spices and juniper berries. Typical pickling spices include mustard seed, coriander, dill seed, allspice, and cloves. Juniper adds a piney, slightly fruity note.
How do I make the sauerbraten spice mix?
Mix 2 1/2 tablespoons pickling spices with 1/2 tablespoon whole juniper berries. Lightly crush the juniper to release flavor, or grind the mix coarsely in a mortar so it can infuse the marinade.
Which cut of meat is best for sauerbraten and why?
Use tougher, well-marbled roasts like chuck, rump, or round in the 4–5 pound range. The long marinate and slow simmer break down connective tissue so tougher cuts become tender and flavorful.
How long should I marinate the meat and can I shorten it?
Traditional sauerbraten marinates for up to 3 days, turning the meat twice daily. If you are short on time, 24 hours will add some flavor, but 48–72 hours gives the best tenderness and tang.
How do I cook the roast and make the gravy?
Remove the meat from the marinade, reserve the liquid, brown the roast in 2 tablespoons bacon drippings, then add about 1 cup reserved marinade and simmer covered for 2.5–3 hours until tender. Remove meat to rest. Stir 1/4 cup brown sugar and 4–6 crushed gingersnaps into the cooking liquid to sweeten and thicken. Add a little arrowroot or flour if the gravy needs extra thickening.
Can I substitute the vinegar or use wine in the marinade?
Yes. Cider vinegar is traditional, but red wine vinegar or a mix of red wine and vinegar work. Keep the acid balance similar. For example, replace some or all of the 2 cups vinegar with red wine, or use 1 cup wine plus 1 cup vinegar, with 2 cups water as in the recipe.
How should I store and reheat leftover sauerbraten?
Cool leftovers quickly, then refrigerate in an airtight container with gravy for 3 to 4 days. Freeze for 2 to 3 months. Reheat gently over low heat with a splash of liquid to prevent drying and preserve the sauce.
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