Rhenish-Hessian Sauerbraten (Rhenish-Hessischer Sauerbraten)

Rhenish-Hessischer Sauerbraten, also known as Rhenish-Hessian Sauerbraten, is a traditional German pot roast dish marinated in a mixture of vinegar, water, and spices, and then slow-cooked to tender perfection. This flavorful and hearty dish is a staple in Rhenish-Hessian cuisine, known for its rich and savory flavors.

Gluten Free Dairy Free Main Course Rhenish-Hessian German Cuisine Pot Roast Marinated Dish
Rhenish-Hessian Sauerbraten (Rhenish-Hessischer Sauerbraten)

Ingredients

  • 3 lbs beef roast
  • 1 cup red wine vinegar
  • 1 cup water
  • 1 onion, sliced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 6 whole cloves
  • 10 black peppercorns
  • 2 bay leaves
  • 1 tsp salt
  • 4 tbsp vegetable oil
  • 3 tbsp all-purpose flour

Instructions

  1. In a large bowl, combine red wine vinegar, water, sliced onion, chopped carrots, chopped celery, whole cloves, black peppercorns, bay leaves, and salt. Place the beef roast in the marinade, cover, and refrigerate for 2-3 days, turning the meat occasionally.
  2. After marinating, remove the beef roast from the marinade and pat dry with paper towels. Strain the marinade and reserve the liquid.
  3. In a large Dutch oven, heat vegetable oil over medium-high heat. Brown the beef roast on all sides, then remove from the pot and set aside.
  4. Sprinkle flour into the pot and cook, stirring constantly, until the flour is browned and fragrant.
  5. Gradually add the reserved marinade liquid to the pot, stirring to create a smooth sauce. Return the beef roast to the pot.
  6. Cover the pot and simmer the Sauerbraten over low heat for 2-3 hours, or until the meat is tender.
  7. Once cooked, remove the beef roast from the pot and let it rest for a few minutes before slicing.
  8. Strain the cooking liquid to remove the solids and serve the Sauerbraten with the sauce on the side.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
3 hours
Total time:
3 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
15g
Fat
20g

Supplies

Dutch oven Cutting board Knife Bowl Measuring cup

Tools

Tongs Strainer Paper towels

Serving suggestions

Serving suggestions: Rhenish-Hessischer Sauerbraten pairs well with potato dumplings or buttered noodles, and a side of red cabbage or sauerkraut.

Tips & tricks

Tip: For best results, allow the Sauerbraten to marinate for at least 2 days to develop its rich flavor.

Cost

$25