This beef Sauerbraten is authentic and really easy too.
When I was working on my MA, I lived in Germany for two years. I was on a tight budget and didn’t have much of a kitchen so nice meals were far and few between.
The second year I was there, I was invited to a friend’s house for the Easter holidays and his mother served this beef sauerbraten dish. I loved it and asked her for the recipe.
She was more than happy to oblige.
The key to success is to allow the meat to marinate for three days and to cook it really slowly. You’ll need to turn it in the marinade from time to time.
The great thing about this recipe is the marinade does all the work.
You just need to make it and then cook the meat in a low oven for three to four hours until it is really tender.
The recipe she gave me calls for a five pound beef rump joint. This is a meal for a crowd and serves eight. You could of course reduce the amount of meat used if serving fewer.
I like to serve beef sauerbraten with homemade spätzle.
Spätzle is a pasta that is popular in the southern Germany. I have a recipe for it here if you would like to try it. You could also use any good quality pasta.
As I mentioned above, this is the perfect dish for a crowd. It can and should be prepared a few days ahead of time.
Just place the marinated beef in the oven a few hours before serving and you are in for a real treat!
The stainless steel casserole used in the recipe was supplied free of charge by Le Creuset. It is the best I’ve ever used!