Sweet-and-Sour Beef Roast

Name: Sweet-and-Sour Beef Roast (Sauerbraten)
Cook time: 2 h 30 min
Total time: 2 h 30 min
Cuisine: German
Ingredients: 4 whole allspice berries; 6 whole juniper berries; 4 whole cloves; 8 whole black peppercorns; 2 pounds (1 kg) lean beef roast, such as bottom round (rump) roast (see Notes); 2 cloves garlic, minced; 2 medium carrots, medium diced; 1 large onion, medium diced; 2 celery stalks, medium diced; 1 large leek, white and light green parts halved lengthwise, rinsed, and thinly sliced; 1 large leek, white and light green parts halved lengthwise, rinsed, and thinly sliced; 2 bay leaves; 1 teaspoon dried thyme or 1 tablespoon chopped fresh thyme; 1 teaspoon dried thyme or 1 tablespoon chopped fresh thyme; 2 cups (480 ml) red wine, such as Pinot Noir; 2 cups (480 ml) red wine vinegar; 3 tablespoons plus 2 teaspoons brown sugar, plus more to taste; 1 tablespoon unsalted butter; 1 tablespoon avocado oil; 1 tablespoon (15 g) tomato paste; 1 heel of stale bread; 4 cups (1 L) beef broth, plus more if needed; ¼ cup (40 g) dark seedless raisins; 1 teaspoon cornstarch; Salt and ground black pepper; Salt and ground black pepper

Sauerbraten

Preparation info

Yield:
4
servings

Difficulty
Easy
Ready in
2 hr 30

Appears in

German Home Kitchen

By Sophie Sadler

Published 2025

About

This is the most famous German roast in the world. Naturally, it had to find its way into this book. Marinating the meat for 3 to 5 days helps to develop deep, complex flavors, but the process can also be sped up (see Notes). It’s hard to beat the sweet-and-sour combination in this roast and there really isn’t anything like it! Sauerbraten is totally appropriate as a fun weekend dinner project, but fancy enough to dish up as a holiday meal or for any

Ingredients

Europe
Germany
Main course

Ingredients

Method