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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.