Sauerbraten - German Pot Roast - The Bearded Hiker | The Bearded Hiker

Craft Beering was kind enough to invite me to participate in their Oktoberfest Bash!  I am so excited about this guys!  Great blogs, making great German food, all for you!

We don’t have much of a German thing happening in Mobile, but I love to try new food and I get to play along with some great blogs.  And cook and drink beer!

I made sauerbraten – sour roast.  Yeah, I know, it doesn’t sound very dreamy, it’s got the word sauer in it. But it’s my new favorite recipe! Basically, it’s a German pot roast.  But it sits for four days in a lovely marinade of wine, vinegar, and earthy things like juniper berries and clove.  The end result is amazing! Even my teenaged niece loved it.

So pull up a sessel and check out these great Oktoberfest Bash recipes! Word of warning, eat before you browse these recipes because they will make you stupid hungry.


Porchetta Panini

Beer Mustard Crusted Pork Loin

Cheese and Cherry Strudel

German Chocolate Cake Cookies

Kartoffelsuppe (German Potato Soup)

Traditional Pork Schnitzel

Beef with Beet Puree & Purple Cauliflower

Schweinshaxe (Bavarian Roasted Pork Knuckle)

Bee Sting Cake

Bavarian Soft Pretzels

German Beef Rouladen

Sauerbraten (German pot roast)

SAUERBRATEN

INGREDIENTS

1 cup port wine
1/2 cup apple cider vinegar
1/2 cup red wine vinegar
1/2 cup water
2 medium onions sliced
1 large carrot sliced
1 celery stalk sliced
4 springs parsley
1 bay leaf
2 cloves allspice, whole
4 cloves, whole
2 juniper berries
1 teaspoon mustard seeds
1 tablespoon sea salt
1 tablespoon black pepper
4 pound rump roast
1/3 cup neutral oil
6 tablespoons flour
1/2 cup beef stock
1 tablespoon sugar
1/2 cup ginger snaps crushed

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DIRECTIONS

Place the roast in a very large container with a lid. In a separate bowl, combine the first 13 ingredients and pour over the meat. Refrigerate for four days, turning twice a day.

On the fourth day, remove the meat and wipe dry. Heat oil in a dutch oven, dredge the meat in 2 tablespoons of flour and the salt and pepper. Brown on all sides.

Add the marinade, cover and simmer for 2.5 to 3 hours, turning every 30 minutes or so.

When done, remove the meat to a platter. Using an immersion blender, carefully blend the liquid in the pot, veggies and all, all the while keeping the heat on the pot. In a small jar, combine beef stock, 4 tablespoons of flour, and sugar. Shake, making sure there are no lumps. Slowly pour into the pot, stirring constantly. Add the crushed gingersnaps. Combine.

Put the meat back into the pot, cover with gravy, and simmer for 20 minutes. Remove and slice.

 



Sauerbraten (German Pot Roast)
Pot Roast

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49 thoughts on “Sauerbraten – German Pot Roast”

  1. Wow all of these look mouthwatering. My hubs has a German heritage so I have a couple of cookbooks on German food but this post goes above and beyond. Pinning, this is going to come in very handy. Love it.

    1. The food is quite impressive, I have to agree! I’m seriously thinking of having a do up of these recipes for Thanksgiving or Christmas instead of the traditional holiday foods. How amazing would that be?

  2. Oh my, it all looks delicious! I love attending Octoberfest, but haven’t for a few years. I have heard of bee sting cake, but never tried it. It looks delish! Thanks for sharing with SC.
    Jann

  3. What a great collection of these delicious recipes! Thanks so much for sharing with us at Full Plate Thursday. Hope you have a great week and come back to see us real soon!
    Miz Helen

  4. This is when we begin to make up words like scrumpdillishous! My goodness, it sounds so very good. I’m licking my lips! So glad you share with us at Merry Monday! We love great recipes!

  5. These all look so incredibly delicious Jaxx. My Mom is German and kartoffelsuppe, apfelstrudel and eisbein were our weekly treats. I can’t wait to try some of the other oh so yummy recipes you’ve shared.

  6. Nice! My husband was born in Germany, so he’ll want to pick a few of these for us to try at home…Thank you for sharing at The Really Crafty Link Party this week. Pinned!

    1. Lucky you! I wish my step mom….oh nevermind. lol But I do wish I had one that made good food, especially food like this!

    1. lol Amber! Don’t know much about German food, but I can tell you after seeing all these recipes I have a feeling I’m gonna love German food so hard too!

      All you guys commenting on how German food is a long love … I’m so figgin jealous! We have one, ONE place that serves “German” food here, but it’s really just a pub and fries pork, calls it schnitzel and boom! German food. Sad really. Not the fried pork. Actually pretty delicious. They cover it with an Abita Amber (beer) gravy. But, did you see those photos? Legit.

  7. We ate sauerbraten sometimes growing up and I never thought the name did it justice–it doesn’t sound all that appetizing right? Yours looks absolutely delicious though, whatever the name!

    1. Whoa! You weren’t kidding when you said this post would make me hungry. So happy fall is here — perfect for hearty dinners and baking.

      1. Oh Beth. Fall is not anywhere near me. It’s ok, though. Glad you’re getting a fall. I will try and sniff your hearty dinners and baking from where I am and live through you.

    2. Thanks Kelsie! When my niece came over for dinner, I didn’t call it sauerbraten. I just called it a German roast. I think the sauer would have made her go off if.

    1. I was surprised as well at the ease. I saw the list of ingredients and was like..ugh. But no, it was wham bam thank you ma’am. Put it in the bag, caress it a little, then cook. Couldn’t have been easier.

    1. I feel like I’ve really, REALLY missed something big in my life by not having experience with German food. It’s my complete ignorance, but when I think of Germans, food is not the first thing to come to mind. My stupid bad. I have to rethink my life strategy and seek out German restaurants when I travel instead of beer. Maybe I’ll just combine the two. 🙂

  8. That is a recipe!!! OMG, looks good, such a great dish for Oktoberfest and beyond. Love all the flavors in the sauce and how it glistens…I’d call it a glamorous sauce:) I do agree – better not to translate Sauerbraten until the person has tasted it:) Same as Schweinshaxe, lol. Thanks so much Jaxx for being part of the #oktoberfestbash!

    1. I like that…a glamorous sauce! lol
      Now that you point that out, it was glisteney, not sure why but I’ll say the port did it.

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