Westphalian Sauerbraten

"This is the sauerbraten I grew up with at my grandma's, my absolute favourite dish ever. We usually had it with potato dumplings and red cabbage. Preparation time does not include marinating time!!"
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Ready In:
2hrs 30mins




  • For marinating the roast:

  • Cube onion and carrot, bring to a boil with broth, cloves, laurel leaves, peppercorns and juniper berries. Immediately remove from heat, let cool.
  • Mix cold liquid (with vegetables and spices in it) with cider or red wine vinegar, pour over chuck roast and let marinate 4-5 days in the fridge (in a ziplock bag or airtight container).
  • After marinating, heat 1-2 tablespoons clarified butter or lard in a large pot, get meat out of the marinade and sear from all sides until browned.
  • Add the vegetables from the marinade and sear briefly, too.
  • Deglaze with half of the marinade.
  • Add salt and pepper to taste.
  • Add minced garlic.
  • Let cook for 1 hour.
  • Crumble in the gingerbread and add 4 tablespoons apple butter.
  • Let cook for 1 more hour.
  • Add some water every now and then, if necessary.
  • Add more salt and pepper, if necessary, and thicken the sauce with some cornstarch to taste.
  • Serve with potato dumplings and red cabbage.
  • Enjoy!

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  1. I confess, I shortened the marinating time to 24 hrs and cooked the meat in a crockpot! I had invited company for Sunday dinner and didn't read the recipe carefully enough to realize I need a few days for marinating - despite that, it was excellent. The meat was super tender and flavorful. I chose a different cut of meat - chuck roast seemed too fatty so I bought a boneless eye of round. Also, I don't know how "gingerbread" translates, but I used "ginger snaps" in the sauce. Every recipe in the states for sauerbraten that I've ever seen calls for ginger snaps - in fact, I don't even know if gingerbread is commercially available except for at Christmas time. Anyway, we loved this! Danke!



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