Pickling and Cooking Sauerbraten

Sauerbraten Einlegen Und Kochen - Wundermix GmbH

What is worth waiting for. That's the saying - and this goes wonderfully with our #recipe of the week. Today we have a delicious sauerbraten, which is first gently cooked in #Varoma® and later brought to perfection in the oven at a low temperature. What could be better than a tender sauerbraten of beef?

The #Landhaus team wishes you bon appetite!


Ingredients for the marinade

  • 2 carrots
  • 1 parsnip
  • leek stalk
  • 1 piece of celery
  • 1 head of garlic
  • Leaves laurel
  • 1 parsley root
  • tsp peppercorns
  • Juniper berries
  • 1/2 tsp chili powder
  • 2 vegetable onions
  • 2 tbsp mustard seeds
  • 3 tbsp sugar
  • 1 liter of red wine
  • 100 ml vinegar
  • 2KG beef

Extra ingredients

  • 50 g fat butter, lard or similar.
  • Mustard
  • Salt
  • pepper
  • Chili flakes
  • some oil

If necessary for the sauce

  • 200 g cream
  • 200g sour cream
  • 200 g sour cream


Marinade for pickling

Roughly chop the vegetables and boil them with the remaining ingredients in half a liter of water.

Pour in the red wine and vinegar, bring to the boil and let the broth cool down. Prick the beef a few times with a sharp, pointed knife, then place it in the marinade and let it sit in the refrigerator for about 1 week, OR place the meat in the cooled marinade and let it rest in the kitchen in a not too warm place for 4 days .

Preparation of sauerbraten

Remove the pieces of meat from the brine and pat dry with kitchen paper, then place them in the Varoma with the bay leaves and close the lid.

Drain the vegetables in a sieve, pour into the mixing bowl, add the fat and cook for 10 minutes on Varoma level 2. If necessary, add some vegetables to the meat and cook in Varoma.

Add the meat marinade to the remaining vegetables in the mixing bowl and if there is no liquid, fill the mixing bowl with water up to the 2 liter mark. Close the lid, put Varoma on and cook for 1 hour at Varoma level 1-2.

After an hour, turn the meat over, do not pierce. Fill the evaporated liquid with hot water up to the 2 liter mark and cook everything for another hour at Varoma level 1-2.

Place the meat in an oven-safe dish and store covered in the oven at 80°C, remove the bay leaves.

Mix the vegetables with the broth finely in the mixing bowl and add as much water as the sauce is needed. If necessary, thicken with a little potato flour and bring to the boil again.

If you want, you can finish the sauce with cream, sour cream or sour cream. Finally, season the sauce with mustard, salt (possibly with a little vinegar) and the spices to your own taste.

Now cut the meat into slices, put it back in the tin, pour the hot sauce over it and let it sit in the oven at 80°C for a short time.


The sauerbraten can also be prepared a day in advance by pouring the roast into a pot with the vegetables and broth and letting it cool. The next day, take the meat out of the stock and cut it into slices.

Fill the meat stock with the vegetables in the mixing bowl, puree finely and bring to the boil. Now either place the sliced ​​meat in the Varoma and heat it up, OR pour the sauce into a pot or fireproof dish, put the meat in and heat it slowly in the oven or on the stove.

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