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This traditional sauerbraten recipe comes from the Baden region of Germany. It is one of the most iconic german main dishes. Furthermore, it is one of the oldest recipes in German cooking.

The marinade is what makes it unique. It differs from the Rhineland version through its combination of red wine, vinegar and spices. No sugar. No raisins. Just honest, old-world flavor.

In fact, Sauerbraten is nothing more than an old preservation method. Additionally, it dates back to the days before refrigerators existed. The beef keeps in the marinade for up to a week. This is exactly why it develops such a deep, complex flavor.

Furthermore, this is the version I grew up with in the Black Forest. My family has made it for generations. Moreover, during my chef training in the Black Forest, this dish was part of our kitchen every week. In short, this is the real Baden Sauerbraten — and once you try it, you will never go back

What you’ll need

For the best results, you need a good Dutch oven — the heavy base is essential for even braising. Additionally, a fine mesh sieve is important for straining the sauce perfectly. For marinating, a glass or ceramic container with lid works best — never use metal as it reacts with the vinegar.

Traditional Baden Sauerbraten (Badischer Sauerbraten)

Prep time: 20 minutesMarinating time: 4–5 daysCook time: 2 hoursTotal time: 2 hours 20 minutes (plus marinating)
Print Recipe
Servings: 5 People
Course: Main Course
Cuisine: Germany
Ingredients Method Notes

Ingredients
  

  • For the Marinade:
  • 1 liter dry red wine
  • 250 ml red wine vinegar
  • 1 onion studded with 1 bay leaf and 6 cloves
  • 2 carrots roughly chopped
  • 1 small leek roughly chopped
  • 1 piece celeriac
  • Black peppercorns
  • For the Roast:
  • 1 kg beef hip or shoulder
  • Butter or clarified butter for searing
  • Salt and pepper

Method
 

  1. Make the marinade. Combine all marinade ingredients and stir well. Place the beef in the marinade, cover, and refrigerate for 4–5 days. Keep in the coldest part of your refrigerator.
  2. Sear the beef. Remove the beef from the marinade and pat dry thoroughly. Heat a generous amount of clarified butter in a heavy casserole or Dutch oven over high heat. Sear the beef on all sides until deeply browned.
  3. Add the vegetables. Remove the vegetables from the marinade and add them to the pot. Sear briefly together with the meat.
  4. Deglaze. Pour the marinade over the meat. Bring to a boil, then reduce the heat to low.
  5. Braise. Cover and braise gently for 1½ to 2 hours until the beef is completely tender. Check occasionally and add a little beef broth if the sauce reduces too much.
  6. Rest the meat. Remove the beef from the pot and let it rest briefly.
  7. Finish the sauce. Pass the sauce and vegetables through a fine sieve, pressing well to extract all the flavor. Season with salt and pepper.
  8. Serve. Slice the beef and serve with the sauce. Traditional sides are homemade Spätzle or potato dumplings (Kartoffelklöße).

Notes

Tips & Notes:
The longer the beef marinates, the deeper the flavor — 5 days is ideal.
Do not marinate longer than 7 days or the meat becomes too sour.
The Baden Sauerbraten differs from the Rhineland version through its marinade — no sugar, no raisins, just honest red wine and vinegar.
Pairs perfectly with red cabbage (Rotkohl) and a good glass of Baden red wine.

What to serve with Sauerbraten

The classic sides for this sauerbraten recipe are homemade Spätzle or Kartoffelklöße (potato dumplings). Additionally, red cabbage (Rotkohl) pairs perfectly with the rich wine sauce. In Germany, this dish is traditionally served on Sundays or at Christmas and Easter celebrations.

Looking for more traditional German main dishes? Browse my German Main Dishes collection.

Sauerbraten is one of the most iconic dishes in German cuisine.