Sauerbraten | Instant Pot German Sauerbraten Recipe (2024)

FAQs

What cut of meat is sauerbraten made of? ›

Sauerbraten is a German roast of marinated meat, traditionally beef. Since it's generally made with tougher cuts (usually the rump roast), the meat is marinated for days at a time. The roast is sliced and served with a gravy. In some recipes, the gravy is made with gingersnaps.

The name "Sauerbraten" is of German origin, and is derived from Sauer meaning "sour" or "pickled" and Braten meaning "roast meat", thus "sour roast".

The Importance of Searing

When using the Instant Pot, searing your meat before roasting it can make a significant difference in the final taste and texture of your dish. The high heat of the Instant Pot allows you to quickly sear the meat, locking in its natural juices and enhancing its overall flavor.

Sauerbraten is translated to Sour Roast and is a German pot roast with a slightly sour taste for the meat and also for the gravy. To counter the sourness of the ingredients like wine and vinegar, some sweet ingredients are added. Sauerbraten with potato dumplings and red cabbage.

This authentic German Sauerbraten recipe makes the most tender and juicy roast beef and a wonderful sweet and sour gravy. Beef is richly marinated for a few days in a mixture of red wine, vinegar, and a mix of flavorful herbs and warm spices. Then, the meat is braised until succulent and tender—it's so irresistible!

Schweinebraten (German Roast Pork Shoulder)

This classic German recipe is all about the contrast between savory, fork-tender meat and a crispy, tender crust of pork crackling flavored with cumin, caraway, and mustard seeds.

Authentic German Sauerbraten

You'll most likely see this dish served with spaetzle, potato dumplings, or mashed potatoes and cabbage. Oktoberfest beer pairing: Choose a dunkelweiss, märzen, or weissbier to go with this rich German dish.

Ritter (German for "knight") is a designation used as a title of nobility in German-speaking areas. Traditionally it denotes the second-lowest rank within the nobility, standing above "Edler" and below "Freiherr" (Baron).

Wine Pairing: With Sauerbraten, opt for a Riesling from Germany to complement the sweet and sour notes. For roast goose, a medium to full-bodied red wine such as Spätburgunder (Pinot Noir) or a rich Riesling can be an excellent choice.

If you find that it's still tough after cooking, you'll need to cook it for another 10 to 20 minutes at high pressure – it just needs a bit longer to continue to brine and break down the connective tissue.

What happens if you don't sear beef? ›

Searing meat before slow cooking adds flavor through caramelization, but it's not mandatory. If you skip searing, you might miss some depth of flavor, but the slow cooker will still cook the meat thoroughly.

Sauerbraten. Sauerbraten is regarded as one Germany's national dishes and there are several regional variations in Franconia, Thuringia, Rhineland, Saarland, Silesia and Swabia. This pot roast takes quite a while to prepare, but the results, often served as Sunday family dinner, are truly worth the work.

Dinner. In Germany, the evening meal is called Abendessen or Abendbrot – the latter is actually more like a supper, and literally translates to 'evening bread'. Following a hearty lunch, Germans traditionally enjoy a lighter dinner, with breads, hams, sausages, cheeses, and pickles all being very common.

What we call a rump roast is known by other names, including: Bottom Round Roast. Round Tip Roast. Bottom Round Oven Roast.

There's no single cut of beef that is necessary to make roast beef; some common cuts include top-round roast, top sirloin roast, bottom-round roast, and eye of round roast. We usually use a top-round roast, but a bottom-round roast would work too.

This large primal comes from the shoulder area and yields cuts known for their rich, beefy flavor. Features roasts ideal for slow-cooking as well as more tender, grill-ready cuts such as the Flat Iron Steak.

Mock tender is a lean cut taken from the shoulder blade of the animal. Despite the name, it's not very tender. For the best eating experience, roast or braise mock tender, or cut it up for stew meat.