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How to Make Authentic Rheinland Sauerbraten with Raisin Gravy

This traditional German Sauerbraten recipe brings the flavors of the Rhineland to your table. A beef roast is marinated for days in a flavorful mixture of vinegar, wine, and spices, then slow-cooked until fork-tender. The dish is finished with a velvety, slightly sweet gravy made from the cooking liquid and studded with plump raisins.

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Recipe Details

Prep Time

30 minutes (plus 3-5 days marinating)

Cook Time

4 hours

Servings

6-8

Difficulty

Intermediate

Simple Summary

Sauerbraten Rheinischer Art with Raisins is a classic German pot roast, marinated for days in a tangy mixture and slow-cooked to tender perfection, finished with a rich gravy studded with sweet raisins.

Recipe Details

  • Prep Time: 30 minutes (plus 3-5 days marinating)
  • Cook Time: 4 hours
  • Total Time: 4 hours 30 minutes (plus marinating time)
  • Servings: 6-8
  • Difficulty: Intermediate

Ingredients

  • 3 lbs beef bottom round roast
  • 2 cups red wine vinegar
  • 1 cup dry red wine
  • 2 cups water
  • 2 large onions, sliced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 bay leaves
  • 6 whole cloves
  • 10 black peppercorns
  • 1 tablespoon salt
  • 2 tablespoons vegetable oil
  • 1/4 cup all-purpose flour
  • 1/4 cup sugar
  • 1/2 cup raisins
  • 1/4 cup crushed gingersnap cookies

Instructions

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

  2. Place the beef roast in a large ziplock bag or non-reactive container. Pour the marinade over the beef, ensuring it's fully submerged. Refrigerate for 3-5 days, turning the meat once daily.

  3. After marinating, remove the beef from the marinade. Strain and reserve the marinade liquid, discarding the solids.

  4. Pat the beef dry with paper towels. Heat vegetable oil in a large Dutch oven over medium-high heat. Brown the beef on all sides, about 3-4 minutes per side.

  5. Remove the beef and set aside. In the same pot, sauté the remaining onion, carrot, and celery until softened, about 5 minutes.

  6. Return the beef to the pot and add 2 cups of the reserved marinade. Bring to a boil, then reduce heat to low. Cover and simmer for 3-4 hours, or until the meat is very tender.

  7. Remove the beef from the pot and keep warm. Strain the cooking liquid, discarding the vegetables.

  8. In a clean pot, melt 2 tablespoons butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in 2 cups of the strained cooking liquid.

  9. Add sugar, raisins, and crushed gingersnaps. Simmer, stirring frequently, until the gravy thickens, about 5-7 minutes.

  10. Slice the beef and serve with the raisin gravy poured over the top.

Chef's Notes

  • For best results, marinate the beef for a full 5 days to develop deep flavor.
  • If you can't find bottom round, chuck roast is a good alternative.
  • The gravy can be adjusted to your taste: add more sugar for sweetness or more gingersnaps for thickness.
  • 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. This dish is high in protein and provides iron and B vitamins from the beef. The raisins add a touch of natural sweetness and fiber.

Serving Suggestions

Serve this hearty 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 dish. For a complete Rhineland experience, finish the meal with a slice of Black Forest cake.