Rhineland Sauerbraten with Altbier

Sauerbraten auf Rheinischer Art
Of the many versions of Sauerbraten, this one by Chef Szmania uses dark German Altbier in the marinating stage. For a sampling of really delicious, old world German cuisine, try this hearty dish.
Course Entree
Cuisine North Rhine Westphalia
Keyword Dark beer, Roast, Sauerbraten, Top Round
Region North Rhine Westphalia


  • 2 carrots diced
  • 1 onion diced
  • 1-1/3 cup red wine vinegar
  • 1-1/3 cup water
  • 1-1/3 cup dark German beer such as Altbier
  • 3 whole cloves
  • 8 peppercorns
  • 1 bay leaf
  • 4 juniper berries
  • 1 tbsp sugar
  • 1-1/2 lbs top round roast
  • salt and pepper to taste
  • 1 tbsp unsalted butter
  • 1 cup gingerbread crumbs
  • 2 tsp sour cream
  • 3/4 cup raisins optional


  • Combine carrots, onion, vinegar, water, beer, cloves, peppercorns, bay leaf, juniper berries and sugar, bring to a boil. Let cool completely. Pour over top round roast in a large ceramic or glass bowl. Cover, marinate and refrigerate for 2 to 3 days, turning meat over once or twice a day.
  • Remove meat from marinade, pat dry and season with salt and pepper. Heat butter in large pot. Sear all sides of the roast.
  • Once browned on all sides, add gingerbread crumbs and marinade. Gently simmer for 60 minutes with lid on; be sure not to let the mixture boil. Remove lid and continue simmering for another 30 to 45 minutes, adding water as needed to keep meat covered.
  • Remove meat from marinade and set aside. Place marinade in a blender or food processor and blend until smooth. Season sauce to taste and stir in sour cream and raisins. Slice meat and serve with sauce.
Recipe courtesy of Chef Szmania

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