Print

Comforting Sauerbraten Recipe with Easy German Potato Dumplings

sauerbraten recipe - featured image
Print Recipe

A traditional German pot roast marinated in a tangy blend of vinegar and spices, paired with soft, pillowy potato dumplings. This recipe offers a comforting, hearty meal perfect for cozy gatherings.

Ingredients

Scale
  • 3–4 pounds beef roast (chuck or rump), preferably with marbling
  • 1 cup red wine vinegar (240 ml)
  • 1 cup dry red wine (240 ml), such as cabernet sauvignon
  • 1 cup water (240 ml)
  • 2 medium onions, sliced
  • 2 medium carrots, chopped
  • 2 bay leaves
  • 6–8 whole cloves
  • 8–10 juniper berries
  • 10–12 black peppercorns
  • 2 tablespoons brown sugar
  • Salt, to taste
  • 2 tablespoons vegetable oil or lard
  • 2 pounds starchy potatoes (Russets or Yukon Gold), peeled and boiled
  • 1 cup all-purpose flour (120 g)
  • 1 large egg, beaten
  • 1 teaspoon salt
  • Pinch of nutmeg (optional)
  • Butter, for serving (optional)

Instructions

  1. Prepare the marinade by combining red wine vinegar, red wine, water, sliced onions, chopped carrots, bay leaves, cloves, juniper berries, black peppercorns, and brown sugar in a large bowl. Stir gently to mix. (10 minutes)
  2. Place the beef roast in a large, non-reactive container or zip-top bag. Pour the marinade over it, ensuring the meat is fully submerged. Cover and refrigerate for 3 to 5 days, turning once daily. (5 minutes prep + marinating time)
  3. Remove the beef from the marinade and pat dry with paper towels. Strain the marinade, reserving the liquid and vegetables separately. (5 minutes)
  4. Heat oil or lard in a Dutch oven over medium-high heat. Brown the roast on all sides until a deep golden crust forms, about 4-5 minutes per side. (15 minutes)
  5. Remove the roast, add the strained onions, carrots, and spices to the pot. Cook for about 5 minutes until softened and fragrant, scraping up browned bits. (5 minutes)
  6. Return the beef to the pot, pour the reserved marinade liquid over it. Bring to a gentle simmer, cover, and cook on low heat for about 3 hours or transfer to a 325°F (160°C) oven until fork-tender. (3 hours)
  7. Remove the meat and keep warm. Strain the cooking liquid into a saucepan and reduce over medium heat until slightly thickened. Optionally, whisk in flour or cornstarch slurry to thicken. Season with salt to taste. (15-20 minutes)
  8. While the roast cooks, mash the boiled potatoes until smooth. In a large bowl, combine mashed potatoes, flour, beaten egg, salt, and nutmeg. Mix gently until a soft dough forms. (10 minutes)
  9. Bring a large pot of salted water to a gentle boil. Shape the dough into golf ball-sized dumplings. Drop dumplings carefully into boiling water. They are done when they float to the surface, about 10-12 minutes. Remove with a slotted spoon and drain. (15 minutes)
  10. Slice the sauerbraten and plate with potato dumplings. Pour warm gravy over and add a pat of butter to dumplings if desired. (5 minutes)

Notes

Marinate the beef for at least 3 days for best tenderness and flavor. Dry the meat before browning to achieve a perfect crust. Use starchy potatoes for dumplings to avoid gummy texture. If dumpling dough is sticky, dust hands with flour before shaping. Slow cooker method can be used after browning and sautéing vegetables, cooking on low for 6-8 hours. For gluten-free dumplings, substitute flour with potato starch and rice flour or cornstarch.

Nutrition

Keywords: sauerbraten, German pot roast, potato dumplings, comfort food, traditional German recipe, marinated beef, easy dumplings, slow cooked beef

Find it online: https://cooksybite.com/comforting-sauerbraten-recipe-with-easy-german-potato-dumplings-guide/