Quick Recipe Version (TL;DR)
Quick Ingredients
- 3.5 lb beef bottom round or chuck roast
- 2 cups dry red wine, 1.5 cups red wine vinegar, 2 cups water
- 1 large onion, 2 carrots, 2 celery stalks, 4 garlic cloves
- 2 bay leaves, 10 juniper berries, 10 peppercorns, 4 cloves, 1 small cinnamon stick, 1 tsp mustard seeds
- 1 tbsp brown sugar, 2 tsp kosher salt
- 2 tbsp neutral oil, 1 tbsp butter, 1 cup low-sodium beef broth, 1 tbsp tomato paste
- For sauce: 6–8 gingersnaps (1/2 cup crumbs) or 1/3 cup raisins
- Potato dumplings: 2 lb starchy potatoes, 1 large egg, 1 cup potato starch, 1 tsp salt, 1/4 tsp nutmeg
- Red cabbage: 1 medium red cabbage, 1 tart apple, 1 onion, 2 tbsp butter, 1 tbsp oil, 1/2 cup apple cider, 1/4 cup red wine vinegar, 1 tbsp brown sugar, 1/2 tsp caraway, 1 bay leaf
- Salt and pepper to taste, chopped parsley for garnish
Do This
- 1. Simmer wine, vinegar, water, aromatics, sugar, and salt 2–3 minutes; cool. Marinate beef 48 hours in fridge, turning daily.
- 2. Heat oven to 325°F (163°C). Pat beef dry, season, and sear in oil and butter until deeply browned.
- 3. Add tomato paste and marinade vegetables to the pot; cook 2 minutes. Return beef, pour in strained marinade and 1 cup broth (halfway up meat). Cover and braise 2.5–3 hours until fork-tender.
- 4. Make red cabbage: sauté onion and apple in butter/oil, add cabbage, cider, vinegar, sugar, caraway, bay; cover and simmer 45–60 minutes.
- 5. Make dumplings: boil potatoes; rice; mix with egg, potato starch, salt, nutmeg; form 12 balls; simmer 12–15 minutes.
- 6. Strain braising liquid, skim fat, simmer; whisk in gingersnap crumbs or raisin purée to thicken. Slice beef, plate with dumplings and cabbage, ladle sauce, garnish.
Why You’ll Love This Recipe
- Authentic sweet-sour German comfort food with a balanced, aromatic marinade.
- Fork-tender pot roast and glossy pan sauce thickened the traditional way with gingersnaps or raisins.
- A complete plate: pillowy potato dumplings and apple-braised red cabbage.
- Make-ahead friendly: the marinade works overnight, and flavors deepen by day two.
Grocery List
- Produce: Red cabbage, tart apple, yellow onions, carrots, celery, garlic, parsley, russet or Yukon Gold potatoes
- Dairy: Unsalted butter, large egg
- Pantry: Dry red wine, red wine vinegar, apple cider or apple juice, low-sodium beef broth, neutral oil, brown sugar, kosher salt, black pepper, gingersnaps or lebkuchen, raisins (optional), potato starch, tomato paste, bay leaves, juniper berries, whole black peppercorns, whole cloves, cinnamon stick, mustard seeds, caraway seeds
Full Ingredients
Sauerbraten & Marinade
- 3.5 lb (1.6 kg) beef bottom round or chuck roast
- 2 cups (480 ml) dry red wine
- 1.5 cups (360 ml) red wine vinegar
- 2 cups (480 ml) water (or low-sodium beef broth)
- 1 large yellow onion, thickly sliced
- 2 carrots, cut into 1-inch chunks
- 2 celery stalks, cut into 1-inch chunks
- 4 garlic cloves, smashed
- 2 bay leaves
- 10 juniper berries, lightly crushed
- 10 whole black peppercorns
- 4 whole cloves
- 1 small cinnamon stick (about 2 inches)
- 1 tsp mustard seeds
- 1 tbsp brown sugar
- 2 tsp kosher salt
- 2 tbsp neutral oil (canola or grapeseed)
- 1 tbsp unsalted butter
- 1 tbsp tomato paste
- 1 cup (240 ml) low-sodium beef broth (for braising)
Pan Sauce
- 3–3.5 cups strained braising liquid (from the pot)
- Option A (classic): 6–8 gingersnap cookies, finely crushed (about 1/2 cup/60 g)
- Option B (Rhenish-style): 1/3 cup (50 g) raisins, blended with 1/2 cup hot sauce to a smooth purée
- 1–2 tsp red wine vinegar, to taste
- 1–2 tsp brown sugar, to taste
- 1 tbsp cold unsalted butter (for finishing, optional)
- Kosher salt and freshly ground black pepper, to taste
Potato Dumplings (Kartoffelklöße)
- 2 lb (900 g) starchy potatoes (Russet or Yukon Gold)
- 1 large egg
- 1 cup (130 g) potato starch, plus 2–4 tbsp if needed
- 1 tsp kosher salt
- 1/4 tsp ground nutmeg
- Optional: 1 cup (50 g) small bread cubes toasted in 1 tbsp butter for centers
Apple-Braised Red Cabbage (Apfelrotkohl)
- 1 medium head red cabbage (about 2 lb/900 g), cored and thinly sliced
- 1 large tart apple (e.g., Granny Smith), peeled and thinly sliced
- 1 medium onion, thinly sliced
- 2 tbsp unsalted butter
- 1 tbsp neutral oil
- 1/2 cup (120 ml) apple cider or apple juice
- 1/4 cup (60 ml) red wine vinegar
- 1 tbsp brown sugar
- 1/2 tsp caraway seeds
- 1 bay leaf
- 1/8 tsp ground cloves or a small pinch
- Kosher salt and black pepper, to taste
Step-by-Step Instructions
Step 1: Marinate the beef in a spiced wine-vinegar bath
In a nonreactive saucepan, combine red wine, red wine vinegar, water, onion, carrots, celery, garlic, bay leaves, juniper berries, peppercorns, cloves, cinnamon stick, mustard seeds, brown sugar, and salt. Bring just to a simmer for 2–3 minutes to dissolve sugar and bloom the spices. Cool completely.
Place the beef in a nonreactive container or zip-top bag and pour the cooled marinade over it, ensuring the meat is submerged (weigh it down if needed). Cover and refrigerate for 48 hours, turning the roast once or twice per day so it marinates evenly.
Step 2: Sear the beef and build the fond
Preheat the oven to 325°F (163°C). Remove the beef from the marinade and pat very dry; strain the marinade, reserving both liquid and solids separately. Season the beef all over with 1 tsp kosher salt and 1/2 tsp black pepper.
Heat a large Dutch oven over medium-high heat with the oil and butter. Sear the beef until deeply browned on all sides, 3–4 minutes per side. Remove the beef. Add the strained marinade vegetables to the pot and cook 4–5 minutes until lightly caramelized. Stir in the tomato paste and cook 1 minute.
Step 3: Braise gently until fork-tender
Return the beef to the pot. Pour in the strained marinade and 1 cup beef broth to come about halfway up the roast. Bring to a simmer, cover, and transfer to the oven. Braise 2.5–3 hours, turning the meat once halfway, until a fork slides in with little resistance and the beef approaches falling-apart tender.
Step 4: Cook the apple-braised red cabbage
About 1 hour before the beef is done, heat butter and oil in a wide pot over medium heat. Add onion and apple; cook 5 minutes until softened. Add cabbage, cider, vinegar, brown sugar, caraway, bay, ground cloves, 1 tsp salt, and a few grinds of pepper. Toss well, cover, and simmer on low 45–60 minutes, stirring occasionally, until tender and glossy. Adjust with a splash more vinegar, salt, or sugar to balance sweet-sour.
Step 5: Make the potato dumplings
Peel potatoes if desired (or boil skin-on). Place potatoes in a pot of cold salted water. Bring to a boil and cook until very tender, 18–22 minutes. Drain and let steam-dry 5 minutes. Rice or mash while still warm, spread out, and cool 10 minutes until just warm to the touch.
Sprinkle over potato starch, salt, and nutmeg; add the egg. Gently mix and knead just until a soft, cohesive dough forms (add 1–2 tbsp more starch if sticky). With damp hands, form 12 balls (about 2 inches each). If using, press a few toasted bread cubes into the center and seal. Simmer (do not boil hard) in salted water 12–15 minutes; once they float, cook 5 minutes more. Lift out and keep warm.
Step 6: Finish the sauce
Transfer the beef to a board and tent with foil. Strain the braising liquid into a saucepan and skim fat. Bring to a lively simmer over medium heat. Whisk in gingersnap crumbs a little at a time until the sauce lightly coats the back of a spoon (or whisk in the raisin purée). Simmer 5–10 minutes to thicken and mellow the spices. Balance with a teaspoon or two of vinegar and/or brown sugar to taste. Season with salt and pepper, then whisk in 1 tbsp cold butter for gloss.
Step 7: Slice and serve
Slice the beef across the grain into thick slices. Plate with 2 dumplings and a generous spoon of apple-braised red cabbage. Ladle the glossy sauce over the meat and dumplings. Sprinkle with chopped parsley and serve hot.
Pro Tips
- Cool the marinade fully before pouring over the meat to avoid partial cooking and uneven flavor penetration.
- Dry the beef thoroughly before searing; moisture inhibits browning and flavor development.
- Sauce thickness is adjustable: add gingersnap crumbs gradually, or thin with a splash of broth if it tightens too much.
- For the best dumplings, work the dough while the potatoes are warm and handle gently to keep them light.
- Sweet-sour balance is key: finish the sauce and cabbage with small adjustments of vinegar, sugar, and salt.
Variations
- Rhenish-style: Add the raisin purée to the sauce (with or without gingersnaps) for a fruit-forward sweetness.
- Game twist: Substitute venison or pork shoulder for the beef; keep marination time the same, and braise until tender.
- Pressure cooker: After searing, pressure-cook with marinade 65 minutes on High, natural release 15 minutes; finish sauce as directed.
Storage & Make-Ahead
Marinate the beef up to 72 hours. The braise tastes even better the next day: chill beef in its strained liquid, then rewarm gently and finish the sauce before serving. Store sliced meat and sauce separately in airtight containers up to 4 days; freeze up to 2 months. Red cabbage keeps 4–5 days refrigerated and freezes well for 2 months. Dumplings are best fresh; hold cooked dumplings in hot water up to 30 minutes, or refrigerate up to 2 days and reheat by steaming or in barely simmering water.
Nutrition (per serving)
Approximate: 860 calories; 35 g fat; 78 g carbohydrates; 43 g protein; 8 g fiber; 1,150 mg sodium. Based on 1/6 of recipe with two dumplings, sauce, and cabbage. Values will vary with ingredient brands and thickener choice.
