Hearty German Sauerbraten with Red Cabbage
Traditional German Pot Roast with a Tangy Twist
A classic marinated beef dish infused with bold spices, complemented by sweet and tangy red cabbage.
- 3 days (marinating) + 3 h 30 min (cooking)
- 6
- Intermediate
Ingredients
For the Marinade
For the Sauerbraten
For the Red Cabbage
For the Gravy
Preparation
Marinating the Beef
Combine the marinade ingredients
Combine red wine, red wine vinegar, water, onions, carrots, bay leaves, cloves, peppercorns, and sugar in a large bowl.
Place the beef
Place beef roast in a large, non-reactive container or resealable plastic bag.
Marinate the beef
Pour marinade over beef, cover, and refrigerate for at least 3 days, turning occasionally.
Ensure beef is completely submerged in marinade for best results.
Preparing the Red Cabbage
Combine cabbage and apple
Combine shredded cabbage and grated apple in a large pot.
Season and sweeten
Add red wine vinegar, sugar, and salt.
Cook until tender
Cook over medium heat, stirring occasionally, until the cabbage is tender, about 45 minutes.
Cooking Process
Browning the Beef
Remove beef from marinade (reserve marinade), pat dry, and season with salt and pepper. In a large pot, heat oil over medium-high heat and brown beef on all sides.
Simmering the Roast
Add reserved marinade to the pot, bring to a simmer, then reduce heat. Cover and cook for 2.5–3 hours until beef is tender.
Thickening the Gravy
Remove beef from pot. Strain vegetables from the liquid. Mix flour with water, then whisk slowly into the simmering liquid to thicken.
Plating & Serving
Hearty German Sauerbraten with Red Cabbage
Hearty German Sauerbraten with Red Cabbage
Serving the Sauerbraten
Slice the beef thinly across the grain and serve with a generous ladle of gravy, accompanied by the sweet and sour red cabbage.