Jul 09 2026
Restaurants›Hessen Haus›Sauerbraten Recipe

Sauerbraten Recipe

Inspired by Hessen Haus
Time5h
Serves6

We marinate the beef for a minimum of 72 hours and slow roast it until it's fork tender. Served over a potato pancake and topped with red wine sauerbraten gravy, carrots, and red cabbage.

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Ingredients

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Marinade

Potato Pancake

Gravy and Vegetables

Method

Marinade Preparation

  1. 1

    Prepare the Marinade

    In a large bowl, combine red wine, apple cider vinegar, chopped onion, chopped carrots, chopped celery, minced garlic, bay leaves, cloves, peppercorns, salt, and sugar. Stir well to mix.

  2. 2

    Marinate the Beef

    Place the beef roast in a large resealable plastic bag or a non-reactive container. Pour the marinade over the beef, ensuring it's fully submerged. Seal the bag or cover the container and refrigerate for at least 72 hours, turning occasionally.

Cooking the Beef

  1. 3

    Preheat the Oven

    Preheat the oven to 325°F (160°C).

  2. 4

    Sear the Beef

    Remove the beef from the marinade and pat dry. In a large skillet over medium-high heat, sear the beef on all sides until browned, about 5 minutes per side.

  3. 5

    Slow Roast the Beef

    Transfer the beef to a roasting pan. Strain the marinade and pour half of it over the beef. Add beef broth to the pan. Cover with foil and roast for about 3 hours, or until fork-tender.

Potato Pancake Preparation

  1. 6

    Prepare the Potato Mixture

    In a bowl, combine grated potatoes, grated onion, egg, flour, salt, and black pepper. Mix until well combined.

  2. 7

    Fry the Potato Pancakes

    In a large skillet, heat oil over medium heat. Drop spoonfuls of the potato mixture into the skillet and flatten with a spatula. Cook until golden brown, about 4-5 minutes per side. Remove and drain on paper towels.

Gravy and Vegetable Preparation

  1. 8

    Cook the Red Cabbage and Carrots

    In a large pot, melt butter over medium heat. Add shredded red cabbage and sliced carrots, cooking until tender, about 10 minutes.

  2. 9

    Thicken the Gravy

    In a small bowl, mix cornstarch with water to make a slurry. Once the beef is done, remove it from the roasting pan and add the strained cooking liquid to a saucepan. Bring to a simmer and stir in the cornstarch slurry. Cook until thickened.

Final Assembly

  1. 10

    Serve the Dish

    Slice the beef and serve it over the crispy potato pancakes. Top with red wine gravy, cooked carrots, and red cabbage.

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