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How to Make Authentic Rheinischer Sauerbraten with Sweet and Sour Sauce

Discover the art of creating a true German delicacy with this Rheinischer Sauerbraten recipe. This tender beef roast is marinated for days in a flavorful vinegar mixture, then slow-cooked to perfection and served with a rich, sweet and sour sauce. It's a comforting dish that brings the taste of the Rhineland to your table.

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Recipe Details

Prep Time

30 minutes (plus 3-5 days marinating)

Cook Time

3 hours

Servings

6-8

Difficulty

Intermediate

Simple Summary

Rheinischer Sauerbraten is a classic German pot roast marinated in a tangy vinegar-based mixture and served with a rich, sweet and sour sauce. This tender, flavorful dish is a beloved comfort food in the Rhineland region.

Recipe Details

  • Prep Time: 30 minutes (plus 3-5 days marinating)
  • Cook Time: 3 hours
  • Total Time: 3 hours 30 minutes (plus marinating time)
  • Servings: 6-8
  • Difficulty: Intermediate

Ingredients

  • 3 lbs beef roast (bottom round or chuck roast)
  • 2 cups red wine vinegar
  • 1 cup red wine
  • 2 cups water
  • 2 large onions, sliced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 bay leaves
  • 10 whole black peppercorns
  • 5 whole cloves
  • 2 tbsp vegetable oil
  • 1/4 cup raisins
  • 1/4 cup sugar
  • 2 tbsp cornstarch
  • 1/4 cup gingersnap cookies, crushed
  • Salt and pepper to taste

Instructions

  1. In a large bowl, combine red wine vinegar, red wine, water, 1 sliced onion, carrots, celery, bay leaves, peppercorns, and cloves.

  2. Place the beef roast in the marinade, ensuring it's fully submerged. Cover and refrigerate for 3-5 days, turning the meat once daily.

  3. Remove the meat from the marinade and pat dry. Strain the marinade, reserving the liquid and vegetables separately.

  4. Heat vegetable oil in a large Dutch oven over medium-high heat. Season the meat with salt and pepper, then brown on all sides, about 3-4 minutes per side.

  5. Add the reserved vegetables and cook for 5 minutes.

  6. Pour in 2 cups of the strained marinade and bring to a boil. Reduce heat, cover, and simmer for 2.5-3 hours, or until the meat is tender.

  7. Remove the meat and keep warm. Strain the cooking liquid, discarding the vegetables.

  8. Return the liquid to the pot and add raisins and sugar. Simmer for 10 minutes.

  9. In a small bowl, mix cornstarch with 1/4 cup cold water. Slowly stir this into the simmering liquid to thicken.

  10. Add crushed gingersnap cookies and stir until the sauce is smooth and thickened.

  11. Slice the meat and serve with the sweet and sour sauce poured over the top.

Chef's Notes

  • For best results, marinate the beef for a full 5 days to develop deep flavors.
  • If you can't find gingersnap cookies, substitute with 2 tbsp molasses and 1/4 tsp ground ginger.
  • The sauce can be adjusted to taste - add more sugar for sweetness or vinegar for tanginess.
  • Leftover Sauerbraten can be stored in the refrigerator for up to 3 days and reheats well.

Nutritional Info

Per serving (based on 8 servings): Approximately 350 calories, 35g protein, 15g carbohydrates, 18g fat. Rich in iron, zinc, and B vitamins from the beef. The dish also provides a good source of fiber from the vegetables and raisins.

Serving Suggestions

Serve Rheinischer Sauerbraten with traditional German sides like Spätzle (egg noodles), Rotkohl (red cabbage), or Kartoffelklöße (potato dumplings). A crisp German Riesling or a dark German beer pairs excellently with this hearty meal. For a complete experience, garnish with fresh parsley and serve on a warm platter for a true German feast.