Skip to main content New<> this month
Get the Allrecipes magazine

Traditional German Sauerbraten

Rated as 4.67 out of 5 Stars

"This sour beef dish was often cooked by my German grandmother. It is perfect for any Oktoberfest celebration and is sure to get many rave reviews. My wife was not so hot on the idea of sour beef until she tried it in Germanland in Epcot Center. Serve with potato dumplings, potato pancakes or boiled potatoes (or boiled cauliflower)."
Added to shopping list. Go to shopping list.


3 d 2 h 25 m servings 412
Original recipe yields 8 servings


{{model.addEditText}} Print
  1. Wipe beef with a damp cloth and season with salt and pepper. Place seasoned beef in a large glass bowl.
  2. Combine vinegar, carrots, onion, peppercorns, cloves, bay leaves, and parsley in a bowl; pour over beef. Cover dish tightly with a lid or plastic wrap.
  3. Refrigerate beef, turning daily, for 3 to 7 days.
  4. Drain meat, reserving liquid and vegetables. Rub flour over all sides of beef.
  5. Heat butter in a large Dutch oven over medium-high heat; brown beef on all sides, 5 to 10 minutes. Add onions, carrots, and 2 cups reserved liquid. Cover Dutch oven, lower heat to medium-low, and simmer until meat is tender, about 2 hours. Transfer beef to a serving platter.
  6. Stir gingersnap crumbs and sugar into the liquid in Dutch oven; cook and stir until sauce is thickened, about 5 minutes. Pour sauce over meat.


  • Cook's Notes:
  • For a lower carb option, substitute ground ginger or a thickener like Thick-It-Up® for the gingersnaps and/or sugar alternative for the sugar.
  • Substitute beef rump roast for the round, if desired. Substitute drippings for the butter, if desired.
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the vinegar marinade ingredients. The actual amount consumed will vary.

Nutrition Facts

Per Serving: 412 calories; 20.5 13.6 41.1 121 1011 Full nutrition

Explore more


Read all reviews 3
Most helpful
Most positive
Least positive

It takes planning and time but the effort was worth it. I finished it in the dutch oven in the oven at 350 for 3 hours.

First sauerbraten I’ve made in years. In my opinion, the vinegar marinade needed to be diluted a little bit, maybe adding a cup of water. I also added juniper berries as this is what I’ve used i...

Great as is