Goldsaft Sauerbraten (Rhineland Sauerbraten)

Goldsaft Sauerbraten
Goldsaft Sauerbraten
Course Entree
Region Rhineland-Palatinate
Servings 4


  • 2-1/4 lbs of beef from the hip, 1 kg
  • salt and freshly ground pepper
  • 2 onions
  • 1 carrot
  • 1/2 cup red wine vinegar 125 ml
  • 1/2 cup stock 125 ml
  • 2 bay leaves
  • 1 clove
  • 1 tsp peppercorns
  • a few juniper berries
  • 3 tablespoons butter
  • 3 tablespoons of sugar beet syrup
  • 2 oz raisins 50 g
  • 1 dark gravy thickener
  • pinch cayenne pepper


  • Rinse beef, pat dry, season with salt and pepper and put it into a Dutch oven. Peel onions and carrots, dice both.
  • Heat vinegar and broth in a pot. Add carrots, onions, bay leaves, cloves, peppercorns and juniper berries, bring to a boil then reduce heat and pour over the meat.
  • Marinate the meat covered about 2-3 days in the refrigerator.
  • Preheat electric oven to 180 degrees. Take Sauerbraten from the Sud, pat dry and fry in hot butter in a roasting pan on all sides, add marinade and cook approximately 1.5-2 hours covered (electric and gas oven: 180 degrees / 4, convection oven 160 degrees).
  • Remove roast to pass sauce through a sieve, stir in Grafschafter Goldsaft syrup, bring to a boil and thicken with sauce thickener. Stir in raisins and season the sauce with salt, pepper and cayenne pepper.
  • Cut roast into slices and serve as desired with dumplings and seasonal vegetables.
Recipe copyright Grafschafter Krautfabrik GmbH


Preparation time: about 45 minutes
Marinating time: 2-3 days

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