Beef marinates in grape vinegar, onion, carrot, and spices before a long German braise.
35 min prep 180 min cook 2880 min rest
Keeps the screen on · step-by-step guide · built-in timer
Boil the grape vinegar, water, onion, carrot, bay leaves, and cloves, then cool.
Keep the beef in the marinade in the refrigerator for at least 48 hours.
Remove the meat from the marinade and dry it.
Sear the meat in butter until colored on all sides.
Add the marinade vegetables and meat stock to the pot.
Cook the meat covered over low heat for 2.5 hours.
Thicken the sauce for 10 minutes with flour and crumbled cookies.
Slice the meat and serve with the sauce.
💡 Tip: Two to three days in the marinade creates the sour flavor and tender texture of sauerbraten.
🍽️ Serving suggestion: Serve hot with red cabbage and potato dumplings.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~560
kcal calories
42
g protein
28
g carbs
30
g fat
2.6g
Sugar
1.8g
Fiber
248.2mg
Sodium
2.6g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (73%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Very filling, for a really hungry day
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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