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Home Klassieke Sauerbraten met rode wijnsaus

German Stew Festive Winter Meat Family dinner

Sauerbraten is one of those dishes that rewards your patience. You marinate the meat for a few days and then let it simmer slowly until it falls apart. The result is a deep, sweet-and-sour sauce you just can't reproduce with a quick trick.

For this recipe you need a good braising pan that distributes heat evenly and retains it for a long time, because that's exactly what this dish requires. Put it on the table and enjoy a meal together that you won't soon forget.

x_ckl_recipe_markerClassic Sauerbraten with red wine sauce Sauerbraten is a timeless classic from German cuisine: a tender braised beef roast in a rich, sweet-and-sour wine sauce. Perfect for a celebratory family dinner. How to make classic Sauerbraten with red wine sauce? Main course German 4 to 6 people 30 min 10 min Approx. 3 hours (excl. marinating time)

Make the marinade: bring the red wine, red wine vinegar, water, bay leaves, juniper berries, peppercorns, cloves, onion, carrot and celery to a boil. Let simmer gently for 5 minutes and then cool completely.
Place the beef roasting joint in a large dish or freezer bag and pour the cooled marinade over it. Cover and refrigerate for 3 to 4 days. Turn the meat every day.
Remove the meat from the marinade, pat it dry with kitchen paper and reserve the marinade. Strain the marinade and discard the solid spices.
Heat the braising pan over medium-high heat with a splash of neutral oil. Sear the meat all over until golden brown, about 4 to 5 minutes per side. Remove the meat from the pan.
Sauté the sliced onion, carrot and celery in the pan until soft, about 5 minutes. Add the tomato paste and cook for 1 minute.
Return the meat to the pan and pour the strained marinade over it until the meat is three-quarters submerged. Bring to a boil, reduce the heat and put the lid on the pan.
Let the meat simmer on low heat for 2.5 to 3 hours, until very tender. Turn the meat once halfway through.
Remove the meat from the pan and keep it warm under aluminum foil. Strain the cooking liquid and return it to the pan to boil.
Add the crumbled ontbijtkoek (Dutch spiced gingerbread) and brown sugar to the cooking liquid and reduce for 10 minutes over medium-high heat, stirring, until the sauce thickens and takes on a deep color. Season with pepper and salt.
Slice the meat and return the slices to the sauce. Serve with potato dumplings or red cabbage.

German Stew Festive Winter Meat Family dinner 1.5 kg beef roasting joint (for example chuck or blade) 400 ml red wine (dry) 200 ml red wine vinegar 300 ml water 3 bay leaves 10 juniper berries, lightly crushed 1 tsp black peppercorns 4 cloves 2 onions, coarsely chopped (for the marinade) 1 carrot, coarsely chopped (for the marinade) 2 stalks celery, coarsely chopped (for the marinade) 2 tbsp neutral oil 1 onion, finely chopped (for braising) 1 carrot, finely chopped (for braising) 1 stalk celery, finely chopped (for braising) 2 tbsp tomato paste 3 slices ontbijtkoek, crumbled (Dutch spiced gingerbread) 1 tbsp brown sugar Salt and pepper to taste Braising pan with lid Cutting board Sharp knife Sieve Mixing bowl or deep dish Kitchen paper Aluminum foil Casserole casserole Sola Casserole with lid Cast Iron - Red - ø 28 cm / 5 Liters - Enameled non-stick coating Sola Braadpan Cosy & Trendy Casserole Fontestic Cast Iron Amber Gold Ø 20 cm / 2.7 Liter - Enamelled Cosy & Trendy Braadpan Cosy & Trendy Casserole Fontestic Cast Iron Traditional Red Ø 24 cm / 4.6 Liter - Enamelled Cosy & Trendy Braadpan Hungarian Goulash foodies-hongaarse-gulasch Stuffed pork tenderloin with mushrooms and red wine sauce foodies-gevulde-varkenshaas-met-paddenstoelen-en-rode-wijnsaus Schweinshaxe met wheat beer foodies-schweinshaxe-met-tarwebier Grünkohl met Pinkel foodies-grunkohl-met-pinkel

Recipe

Classic Sauerbraten with red wine sauce

Sauerbraten is a timeless classic from German cuisine: a tender braised beef roast in a rich, sweet-and-sour wine sauce. Perfect for a celebratory family dinner.

Course	Main course
Kitchen	German
Servings	4 to 6 people

Preparation time

Preparation time	30 min
Stiffen up min.	10 min
Total	Approx. 3 hours (excl. marinating time)

Equipment

Braising pan with lid
Cutting board
Sharp knife
Sieve
Mixing bowl or deep dish
Kitchen paper
Aluminum foil

Ingredients

1.5 kg beef roasting joint (for example chuck or blade)
400 ml red wine (dry)
200 ml red wine vinegar
300 ml water
3 bay leaves
10 juniper berries, lightly crushed
1 tsp black peppercorns
4 cloves
2 onions, coarsely chopped (for the marinade)
1 carrot, coarsely chopped (for the marinade)
2 stalks celery, coarsely chopped (for the marinade)
2 tbsp neutral oil
1 onion, finely chopped (for braising)
1 carrot, finely chopped (for braising)
1 stalk celery, finely chopped (for braising)
2 tbsp tomato paste
3 slices ontbijtkoek, crumbled (Dutch spiced gingerbread)
1 tbsp brown sugar
Salt and pepper to taste

How to make classic Sauerbraten with red wine sauce?

Make the marinade: bring the red wine, red wine vinegar, water, bay leaves, juniper berries, peppercorns, cloves, onion, carrot and celery to a boil. Let simmer gently for 5 minutes and then cool completely.
Place the beef roasting joint in a large dish or freezer bag and pour the cooled marinade over it. Cover and refrigerate for 3 to 4 days. Turn the meat every day.
Remove the meat from the marinade, pat it dry with kitchen paper and reserve the marinade. Strain the marinade and discard the solid spices.
Heat the braising pan over medium-high heat with a splash of neutral oil. Sear the meat all over until golden brown, about 4 to 5 minutes per side. Remove the meat from the pan.
Sauté the sliced onion, carrot and celery in the pan until soft, about 5 minutes. Add the tomato paste and cook for 1 minute.
Return the meat to the pan and pour the strained marinade over it until the meat is three-quarters submerged. Bring to a boil, reduce the heat and put the lid on the pan.
Let the meat simmer on low heat for 2.5 to 3 hours, until very tender. Turn the meat once halfway through.
Remove the meat from the pan and keep it warm under aluminum foil. Strain the cooking liquid and return it to the pan to boil.
Add the crumbled ontbijtkoek (Dutch spiced gingerbread) and brown sugar to the cooking liquid and reduce for 10 minutes over medium-high heat, stirring, until the sauce thickens and takes on a deep color. Season with pepper and salt.
Slice the meat and return the slices to the sauce. Serve with potato dumplings or red cabbage.

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The key to a good Sauerbraten is in the marinade and the time. Three or four days sounds like a lot, but that's when you get a depth of flavor you can't match with any quick-cook recipe. Patience really pays off here.

A heavy-bottomed pan with a tight-fitting lid is not an unnecessary luxury. That even heat distribution ensures the meat can simmer gently for hours without burning. Choose a pan you'll use for years to come — that's smart buying.