Braised Beef Rheinland-Style/Rheinischer Sauerbraten

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Braised Beef Rheinland-Style/Rheinischer Sauerbraten

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Adjust Servings:
5 pounds beef roast
2 tbsp clarified butter
1/3 small head celery root
4 medium Carrots
2 large onions
1 tbsp garlic paste
4 cloves
5 Bay Leaves
7 Allspice Berries
10 juniper berries
1 tsp Salt
1 tsp coarse ground black peppercorns
1 tsp Sugar
4 cups red wine
2 cups red wine vinegar
2 tbsp Butter
2 tbsp Flour
2 cups Beef Broth
4 tbsp honey
100 g brown bread or pumpernickel
4 tbsp raisins
  • Serves 10
  • Medium


  • Marinade:

  • Gravy:



A German Sauerbraten is roast beef marinated in a sour, vinegar base that tenderizes the meat and gives it flavor. The preparation of braised beef Rheinland style starts with pickling the meat for several days in a marinade of vinegar, oil, wine, onions, and carrots.Traditional German Sauerbraten is served with German Cabbage and mashed potatoes, using the delicious sauce as a gravy for the meat and potatoes.

There are different versions of this dish, Rheinland style and Baden style. Accompaniments are usually potatoes or dumplings, salad or red cabbage.


  1. Put the red wine in a small pot, add the vinegar, spices, and the cut vegetables. Bring to a boil and set aside to cool.
  2. Rinse the meat under cold water, tap dry, and place in a large bowl or container. Pour the cooled-down marinade over the meat, cover, and place in the fridge for at least 4 to 7 days.
  3. After marinating, remove the meat from the container. Strain the vegetables but make sure to keep the liquid and set both aside.
  4. Melt clarified butter or lard in a large pan.
  5. Pat the meat dry, then place it in the pot and brown the meat on all sides on a medium-high heat. Then remove it from the pot and set aside.
  6. Add the vegetables to the pot and fry on high for a couple of minutes. Add the marinade liquid and season with salt and pepper. Crumble the pumpernickel bread into the pot.
  7. Add the broth and honey, and mix everything together well, and then place the meat back into the pot. Cover with a lid, bring to a light simmer, and cook until meat is soft.
  8. In the meantime, cover the raisins with hot water.
  9. Strain the vegetables, keeping the liquid. With a spoon, mash about half of the vegetables through the colander holes.
  10. Melt the butter in the pot and the add flour and cook till it browns. Deglaze with the marinade liquid and bring to a light simmer.
  11. Strain the raisins and add them to the pot. Slice the meat thinly and place it back in the sauce.
  12. Keep the sauce on a very low heat until you are ready to serve. Serve with spätzle or dumplings and a vegetable side dish.

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