Rhenish Sauerbraten
Marinated for days in vinegar and wine, then braised — with raisins and gingerbread in the sauce.
- Time
- 3 h
- Effort:
- demanding
- Origin
- Rhineland
- Season
- autumn, winter
- classic
- meat
- Sunday
- hearty
Ingredients for 6 portions
1½ kgbeef roast
250 mlvinegar
250 mlred wine
3onions
2carrots
2bay leaves
6juniper berries
4cloves
50 graisins
2gingerbread (for the sauce)
3 tbsprapeseed oil
to tastesalt
to tastepepper
The ingredients land on the shopping list as soon as the dish is in the week.
Possible allergens
Derived from the ingredients as they are typically composed.
- Cereals containing gluten
- Tree nuts
- Sulphites
- contains alcohol
Please check allergens and intolerances yourself — on the packaging, at the bakery, at the butcher's. Recipes change, and a list like this cannot take responsibility for that.
Nutrition per portion
Estimates computed from the ingredient list — with 6 portions per recipe.
| Energy | 499 kcal |
|---|---|
| Protein | 58.2 g |
| Fat | 17.9 g |
| Carbohydrates | 15.1 g |
| of which sugar | 12.7 g |
| Fibre | 2.2 g |
| Salt | 0.5 g |
Not counted because listed without a quantity: salt, pepper.
Computed with raw ingredients as bought. Cooking losses, peel, trimmings and what stays on the plate are not accounted for. Own dishes and ingredients “to taste” have no values.
Source: Max Rubner-Institut (2025), Bundeslebensmittelschlüssel (BLS) version 4.0, CC BY 4.0. The mapping of ingredients to BLS foods and the piece weights are the operator's own.
Estimates, not lab values — not a basis for medically prescribed meal plans.
Method
- 1
Bring the vinegar, wine, 250 ml water, onions, carrots and spices to the boil, cool, marinate the meat in it for 3–5 days in the fridge.
- 2
Pat the meat dry, salt, brown all over in oil; roast the vegetables from the marinade alongside.
- 3
Pour in the strained marinade, braise covered on a low heat for 2 hours.
- 4
Remove the meat, strain the sauce, stir in the raisins and crumbled gingerbread and reduce until it thickens.
- 5
Slice the meat, warm briefly in the sauce, serve with red cabbage and dumplings.
Sides
Part of the meal: planned along with the dish, and swappable or removable in the week. Their ingredients go on the shopping list too.
