Logo   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

Home       Food Articles       Food Trivia       Today In Food History       Recipes       Cooking Tips       Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Food Posters       Cookbooks       Magazines       Recipe Contests       Cooking Schools       Gourmet Tours       Food Festivals

You are here > Home > Recipes



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


Chef with red wine glass

SAUERBRATEN  (German Pot Roast)

Serving Size: 12


    6 pounds  Beef Top Round Roast

    1 cup Cider Vinegar
    1 quart Beer (I like Henekin or St Pauli Girl)
    1 each  large onion -- sliced
    1 large carrots, coarsly chopped
    2 stalks celery, coarsly chopped
    2 each  Bay Leaves
    4 each  Cloves, Whole
    1/2 teaspoon  Thyme
    1/4 teaspoon  Ginger
    1 teaspoon salt
    1 teaspoon  teaspoon pepper
    1/2 tablespoon  Garlic -- minced
    1/2 cup Olive Oil
    1/4 cup Sugar
    Marinade From Beef
    1 Cup Beef Stock
    1/2 cup Red Wine
    1/4 cup Sour Cream
    Roux if needed


[1) Mix Vinegar, Beer and Seasonings, bring to a boil. Pour over
Beef and Marinate 2-3 days in refrigerator. Turn twice each day. 3 or 4 days is even better.

[2) Remove meat from marinade and pat meat dry.  Brown Meat in Olive oil on all sides.  Sprinkle a little sugar over beef and brown.
The browning does not seal in juices as many think - what browning does is develop more complex flavors - so brown it well and don't skip this step.

[3) Pour marinade into large pot and add the browned beef. Add beef stock to just barely cover meat about 2/3 or more. SIMMER 3 - 4 hours, covered, until meat is 160 to 180 °F  internal temperature.

[4) When done, remove meat; Strain liquid, pressing vegetables to get all the juices. Add Red Wine to cooking liquid and reduce till flavor is correct.  Add Sour Cream and mix in; thicken with roux if needed.

For a stronger and more intense flavor:
* You may leave out the ginger and use crushed ginger snap cookies instead of roux to thicken the gravy. Or do both.
** You can also press cloves into the meat before marinating, 20 to 30 cloves. Be sure to remove them before cooking.


Home       About Us & Contact Us       Recipes Index       Kitchen Tips       Cooking Contests       Other Links

Please feel free to link to any pages of from your website.

For permission to use any of this content please E-mail:

All contents are copyright © 1990 - 2014 James T. Ehler and unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.

Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.






Popular Pages

Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.