Classic Sauerbraten: A Round Steak Recipe with German Flair

Sauerbraten, often dubbed Germany’s national roast, is a dish steeped in history and tradition. The name itself translates to “sour roast,” a testament to the crucial marinating process that tenderizes and infuses the meat with its distinctive tangy flavor. While various cuts of beef can be used, round steak stands out as a particularly good choice for sauerbraten. Its affordability and leanness make it ideal for the long, slow cooking that transforms it into a melt-in-your-mouth masterpiece. This article provides a detailed recipe for Sauerbraten using round steak, complete with step-by-step instructions and helpful tips to ensure a successful and delicious outcome.

Why Round Steak for Sauerbraten?

Round steak, cut from the rear leg of the cow, is a relatively tough cut of meat. However, this toughness is precisely what makes it suitable for sauerbraten. The extended marinating period, typically spanning several days, breaks down the tough muscle fibers, resulting in incredibly tender and flavorful beef. Furthermore, round steak’s lower fat content allows the marinade to penetrate more effectively, imparting its characteristic sour-sweet taste throughout the meat. Using a richer cut, such as chuck roast, might result in a too-greasy finished product.

The Sauerbraten Marinade: The Key to Success

The marinade is the heart and soul of sauerbraten. Its unique blend of ingredients not only tenderizes the meat but also creates the complex and nuanced flavor profile that defines the dish. While recipes may vary slightly from region to region and family to family, the essential components remain consistent:

* **Acid:** Vinegar (typically red wine vinegar or cider vinegar) provides the acidity necessary to break down the muscle fibers. It also contributes to the characteristic sourness of the dish.
* **Aromatics:** Onions, carrots, and celery form the aromatic base of the marinade, infusing the meat with their savory notes.
* **Spices:** Juniper berries, peppercorns, bay leaves, and cloves are the classic spices used in sauerbraten. Their combination creates a warm, slightly pungent, and deeply flavorful foundation.
* **Herbs:** Fresh or dried thyme and parsley add herbaceous notes to the marinade, complementing the other flavors.
* **Sweetener:** A touch of sweetness, typically from brown sugar, molasses, or even gingerbread, balances the acidity and adds depth to the flavor.
* **Liquid:** Water or beef broth serves as the liquid base of the marinade, ensuring that the meat is fully submerged.

Ingredients for Round Steak Sauerbraten

Here’s a comprehensive list of ingredients you’ll need for this recipe:

* **For the Sauerbraten:**
* 2-3 pounds round steak
* 2 tablespoons vegetable oil
* 1 large onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 1 cup beef broth
* 1/2 cup red wine vinegar
* 1/4 cup red wine (optional, but recommended for richer flavor)
* 1/4 cup brown sugar
* 2 tablespoons Dijon mustard
* 1 tablespoon tomato paste
* 1 teaspoon juniper berries, crushed
* 1 teaspoon black peppercorns, crushed
* 2 bay leaves
* 4 whole cloves
* 1 teaspoon dried thyme
* 1/2 teaspoon dried marjoram (optional)
* Salt and pepper to taste
* 2 tablespoons flour
* 1/4 cup cold water
* Optional: a few gingersnap cookies or a tablespoon of Lebkuchen spice blend (for added sweetness and complexity)

* **For Serving (optional):**
* Spaetzle (German egg noodles)
* Potato dumplings (Kartoffelklöße)
* Red cabbage (Rotkohl)
* Gingerbread gravy (made from the sauerbraten sauce)

Step-by-Step Instructions: Making Round Steak Sauerbraten

Now, let’s dive into the detailed steps for preparing this classic German dish:

**Day 1: Marinating the Round Steak**

1. **Prepare the Marinade:** In a large bowl or pot (non-reactive, such as stainless steel or glass), combine the chopped onion, carrots, and celery. Add the beef broth, red wine vinegar, red wine (if using), brown sugar, Dijon mustard, tomato paste, juniper berries, peppercorns, bay leaves, cloves, thyme, and marjoram (if using). Stir well to combine and dissolve the brown sugar.
2. **Season the Round Steak:** Season the round steak generously with salt and pepper. This will help to draw out moisture and allow the marinade to penetrate more effectively.
3. **Marinate the Beef:** Place the round steak in the marinade, ensuring that it is fully submerged. If necessary, use a plate or weight to keep the beef submerged. Cover the bowl or pot tightly with a lid or plastic wrap.
4. **Refrigerate:** Refrigerate the marinated round steak for at least 3 days, and preferably 5-7 days, turning the meat once or twice a day to ensure even marination. This extended marinating time is crucial for tenderizing the beef and infusing it with flavor. The longer it marinates, the more tender and flavorful it will become.

**Day 4-8: Cooking the Sauerbraten**

1. **Remove the Beef:** Remove the round steak from the marinade and pat it dry with paper towels. Reserve the marinade; you’ll need it later.
2. **Sear the Beef:** Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the round steak on all sides until nicely browned. This step is essential for developing a rich, flavorful crust and sealing in the juices. Don’t overcrowd the pot; sear the beef in batches if necessary.
3. **Sauté the Vegetables:** Remove the beef from the pot and set it aside. Add the marinated vegetables (onions, carrots, and celery) to the pot and sauté until softened, about 5-7 minutes. This step intensifies the flavor of the vegetables and releases their natural sweetness.
4. **Add the Marinade and Beef Broth:** Pour the reserved marinade and beef broth into the pot. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot. These browned bits are packed with flavor and will add depth to the sauce.
5. **Return the Beef to the Pot:** Return the seared round steak to the pot, making sure it is mostly submerged in the liquid. If necessary, add more beef broth to cover the beef.
6. **Braise the Sauerbraten:** Cover the Dutch oven or pot tightly and transfer it to a preheated oven at 325°F (160°C). Alternatively, you can continue cooking it on the stovetop over very low heat. Braise the sauerbraten for 3-4 hours, or until the beef is fork-tender. The exact cooking time will depend on the thickness of the round steak and the efficiency of your oven.
7. **Remove the Beef and Strain the Sauce:** Once the beef is tender, remove it from the pot and set it aside to rest. Strain the sauce through a fine-mesh sieve, discarding the solids (vegetables, spices, and herbs). This will create a smooth and flavorful sauce.
8. **Make the Sauerbraten Gravy:** Return the strained sauce to the pot. In a small bowl, whisk together the flour and cold water to create a slurry. Gradually whisk the slurry into the simmering sauce, stirring constantly, until the sauce thickens to your desired consistency. If you prefer a sweeter gravy, add a few crushed gingersnap cookies or a tablespoon of Lebkuchen spice blend to the sauce and simmer until dissolved. Adjust the seasoning with salt and pepper to taste.
9. **Slice and Serve:** Slice the sauerbraten against the grain into thin slices. Serve the sauerbraten with the homemade gravy, spaetzle, potato dumplings, and red cabbage (Rotkohl). These classic German side dishes perfectly complement the rich and tangy flavor of the sauerbraten.

Tips for the Best Round Steak Sauerbraten

* **Choose the Right Cut:** While round steak is a good choice, make sure to select a piece that is relatively uniform in thickness. This will ensure even cooking.
* **Don’t Skip the Marinating:** The marinating process is crucial for tenderizing the beef and infusing it with flavor. Don’t shorten the marinating time; the longer, the better.
* **Sear the Beef Properly:** Searing the beef creates a flavorful crust and seals in the juices. Use high heat and don’t overcrowd the pot.
* **Braise Low and Slow:** Braising the sauerbraten at a low temperature for a long time is essential for achieving tender, melt-in-your-mouth results.
* **Strain the Sauce for Smoothness:** Straining the sauce removes the solids and creates a smooth and velvety gravy.
* **Adjust the Sweetness to Your Liking:** The amount of sweetness in the sauce is a matter of personal preference. Adjust the amount of brown sugar, molasses, or gingersnap cookies to suit your taste.
* **Let the Beef Rest:** Allowing the beef to rest after cooking allows the juices to redistribute, resulting in a more tender and flavorful final product.
* **Serve with Traditional German Sides:** Spaetzle, potato dumplings, and red cabbage are classic German side dishes that perfectly complement the flavor of sauerbraten.

Variations and Adaptations

While this recipe provides a classic approach to making round steak sauerbraten, there are several variations and adaptations you can try:

* **Different Vinegar:** Experiment with different types of vinegar, such as apple cider vinegar or balsamic vinegar, to create unique flavor profiles.
* **Spice Variations:** Add other spices to the marinade, such as allspice berries, mace, or caraway seeds, to customize the flavor.
* **Vegetable Additions:** Add other vegetables to the marinade, such as parsnips or turnips, for added flavor and nutrition.
* **Sweetener Alternatives:** Use honey, maple syrup, or agave nectar instead of brown sugar for a different kind of sweetness.
* **Pressure Cooker Sauerbraten:** If you’re short on time, you can adapt this recipe for a pressure cooker. Reduce the braising time to about 1-1.5 hours.
* **Slow Cooker Sauerbraten:** Alternatively, you can use a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

Serving Suggestions

Sauerbraten is traditionally served with:

* **Spaetzle:** Soft egg noodles that are a staple in German cuisine.
* **Potato Dumplings (Kartoffelklöße):** Light and fluffy dumplings made from potatoes.
* **Red Cabbage (Rotkohl):** Sweet and sour braised red cabbage.
* **Gingerbread Gravy:** The rich and flavorful gravy made from the sauerbraten sauce.

Other complementary side dishes include:

* **Green Beans:** Fresh or roasted green beans add a touch of freshness to the meal.
* **Mashed Potatoes:** A classic comfort food that pairs well with the rich gravy.
* **Pickled Beets:** The tartness of pickled beets provides a nice contrast to the richness of the sauerbraten.

Storing and Reheating Sauerbraten

* **Storing:** Leftover sauerbraten can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavor of the sauerbraten will actually improve over time as the flavors meld together even further.
* **Reheating:** Reheat sauerbraten in a saucepan over low heat or in the microwave until heated through. Add a little beef broth or water to the sauce to prevent it from drying out. You can also reheat it in the oven at 300°F (150°C) for about 20-30 minutes.

Conclusion

Round steak sauerbraten is a truly special dish that is perfect for holidays, special occasions, or any time you want to impress your guests with a delicious and authentic German meal. While it requires some planning and time, the result is well worth the effort. The tender, flavorful beef, combined with the rich and tangy gravy and traditional German side dishes, creates a culinary experience that is both comforting and memorable. So, gather your ingredients, follow these detailed instructions, and prepare to enjoy a taste of Germany in your own kitchen! This recipe uses readily available ingredients and straightforward techniques, demystifying this iconic dish for the home cook. The long marinating process tenderizes the round steak beautifully, while the braising ensures a melt-in-your-mouth texture. Enjoy the process and savor the delightful flavors of this classic German roast.

Enjoy your homemade Sauerbraten!