Goldsaft Sauerbraten (Eifeler Sauerbraten)


Goldsaft Sauerbraten
Goldsaft Sauerbraten
Sauerbraten recipe from the Eifel region (west of Cologne) using beet sugar syrup, red wine vinegar and is fast and easy to make.
Course Entree
Cuisine Rhineland Palantinate
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