How I Make The Best Sauerbraten for Oktoberfest

Today we're making sauerbraten and it's delicious! Happy Oktoberfest!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****

INGREDIENTS
FOR THE MARINADE
1 large onion - chopped
2 medium carrots - chopped
1 large leek - cleaned and chopped
1 1/2 cups (360g) red wine vinegar
1 750ml bottle dry red wine
1 cup (240g) low-sodium beef stock
2 tablespoons (24g) granulated sugar
1/4 cup (40g) golden raisins
3 large bay leaves
10 whole juniper berries
8 whole cloves
1 tablespoon (10g) Diamond Crystal Kosher salt
1 teaspoon black pepper
REMAINING INGREDIENTS
3 1/2 pounds (1600g) rump roast
1/2 cup (65g) all-purpose flour - for dredging
salt and pepper - to taste
1/4 cup (56g) lard or vegetable oil
8 gingersnap cookies - crushed
1/4 cup (40g) golden raisins - *optional*
cornstarch slurry - *optional*

VIDEO EDITOR:
Billy Mark: @bluecrestproductions

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[SipandFeast]

Here in New York, many bars and restaurants start to offer an Oktoberfest menu. I've always wanted to make this dish and I have to say it's a great one! The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.

[StarrshProductions]

Yet another German (Bavarian) here. My grandma never strains the sauce, but purees the veggies into it. That way, you dont even need to thicken it, the vegetables will do the job just fine AND you have some extra yumminess and sweetness from them as well. Reduces the amount of sugar you need to use in the end and (imho) tastes MUCH better. If you're in the mood, try potato dumplings with it, but that might just be a Bavarian thing.

[Ypsilion]

I like how James' ratings get more and more detailed and eloquent as time goes. You can tell he is growing up and so does his tastebuds. I trust his ratings on food!

[BonnieGrons]

Ok, my husband is German. He came over to the United States when he was 9 yrs old. I told him I was watching you make this dish and he remembers eating it. So I’m going to give it a try. Wish me luck, I will let you know when I make it. Thanks

[Yngvi_Barran]

Tiny suggestion from a German who eats Sauerbraten every year for Christmas. Simmer the cabbage much more to a nearly mushy consistency. Slice the meat and simmer it inside the sauce until it nearly falls apart.

[nepa_cat_wrangler]

Growing up in Queens with a German mother from the Bavarian region of Germany, we had sauerbraten on holidays and other occasions. I was delighted to see this recipe today! My mom made hers slightly different, but it can be different from region to region. Ginger snaps is the way to go for the sauce thickening! One thing that isn't on your plate is the Kartoffelklösse or German potato dumplings. They are the bomb! Literally a bomb in your belly they are so filling, but the spaetzle is a good alternative.

[arnewengertsmann]

Heya, great recipe. Almost the same my grandma did it and like I do it here in Germany.
As a tip: If you want to keep it a bit more traditional, take a bit of old gray bread and crush it with the cookies. That way you have more thickening without too much ginger taste. That way you can avoid the corn starch which can taste a bit floury.

Greetings from Swabia in Germany.

[FishareFriendsNotFood]

James is perhaps one of the people on youtube I trust most at this point. 🙂 What a great young man

[blubberbernd]

Thanks for showcasing german cuisine on your channel. It has much more to offer than most people know.

[redactd]

As a german I have to say, great job, looks really good :) Never thought about making Rotkraut myself as I always bought it ready made in a jar, but this looks better 👍Have to try it myself. Pro tip for the Spätzle though: after cooking, fry them in some butter until golden.

[lucyw.]

I'm so happy to see this! My Mum, English, made a dish very like this..I had no idea what it was, hadn't thought of it for years...she used to leave it in the garage for a couple of days!...I use leeks a lot, I think they're not a very common veg in the US..any recipe that uses a whole bottle of wine is good! Thank you, great video as usual!

[ddMiles]

Sauerbraten is very popular all over Germany - which means, there are tons of regional variations, What you made is the one originated in the Rhineland (Cologne area), which is heavy on the sweet side. My mom made the brine without wine or raisins, just the spices and watered down vinegar. The only sweetness comes from the vegetables, or some sugar at the end to balance the sour. This is really delicious, you can make it with cheap and "bad" cuts of meat, they get tender if you just brine it long enough. Btw: Red Cabbage is even better the next day.

[margomoore]

My family used an arm pot roast; no leek (but I like leeks and will now begin to include them); no sugar (except in the cookies, of which we used more); no wine or grape juice but some apple cider vinegar.
No raisins.
It was not served in slices but in chunks. The sweet/sour gravy is delectable served over kartoffle kloesse (potato dumplings). Our version had some cooked and some grated raw potato.
I’m going to have to dig out the recipe. Thanks for posting this; it’s always good to review these traditional recipes.👍🏻

[isoldelippens]

I love your taste tester the most of any taste testers I have seen. He just gets to it.

[itsmejanny]

The acid in the red wine helps to naturally tenderize the meat. Grape juice will not have that effect.

[deniseheins]

Oh, I'm excited about this one. My hubby's parents are from Germany, they immigrated to the US in the early 60s and adopted hubby in 1970. This was the first meal she made for my hubby when they brought him home, so they all have fond memories of it. I have made the spaetzle and loved it. I'll make this for hubby and see what he thinks. I have to say, I'm surprised by the amount of sugar in these recipes. His Mom has made Sauerbraten for us and it's the best thing she cooks (she's a horrible cook) and she makes giant potato dumplings to go with it.

[parksbpknit]

My mother-in-law made this and she also made potato balls stuffed with toasted croutons, my god it was delicious. She has been long gone but this has inspired me to make again. It is also very similar to a pot roast that I make. Great job and your son is such a great addition!

[littleword]

Good job, sir! In my family it is a 10+ day marination. We also use wine/broth as the primary liquids. Good spice mix in your version. A fairly gentle (not too much vinegar) brine + long soak = a gentle sour all the way through the meat and a well balanced gravy. We use beef shoulder and we make an onion gravy unless company (who expects ginger snap) is coming. Personally, I like ginger snaps, as long as you use them sparingly - eight plus cornstarch slurry for that amount of gravy looked about right. Amen on "it's better the next day." Just like pot roast or stew. And rotkohl is, in fact, food of the gods. 🙂

[momkatmax]

Your son is your best buddy and taste tester! My Mom made this dish, but didn't put clove in it because frankly, none of us really cared for them. But that was just our customization.

[MichaelSorensen-blec]

I really like your technique with the paper towels to remove the fat from the sauce. So much easier and more effective than skimming it off with a spoon.