Chef's Tip
Don't rush the marinating process - two to three days in the refrigerator allows the meat to fully absorb the flavors and begin tenderizing. This patience is rewarded with deeper flavor and more tender meat in the finished dish.
Instructions
- Prepare the marinade: In a large saucepan, combine vinegar, wine, water, 1 onion, 1 carrot, 1 celery stalk, bay leaves, cloves, juniper berries, peppercorns, brown sugar, and salt. Bring to a boil, then cool completely.
- Place beef in a large non-reactive container or heavy-duty zip-top bag. Pour cooled marinade over beef, ensuring it's completely submerged. Cover and refrigerate for 2-3 days, turning occasionally.
- When ready to cook, remove beef from marinade and pat dry. Strain marinade, reserving liquid and some of the solids.
- Heat oil in a large Dutch oven over medium-high heat. Brown beef on all sides, about 10 minutes total.
- Add the reserved marinade liquid, half of the strained solids, and the remaining chopped onion, carrot, and celery. Bring to a simmer.
- Reduce heat to low, cover, and cook until beef is very tender, about 2.5-3 hours. Turn meat occasionally.
- For the spaetzle dough: In a large bowl, whisk together flour, 1 tsp salt, and nutmeg. In another bowl, beat eggs with milk. Make a well in flour mixture, pour in egg mixture, and stir until smooth. Fold in 2 tbsp chopped dill. Let rest 10 minutes.
- For the red cabbage: In a large pot, combine sliced cabbage, grated apple, apple cider vinegar, 2 tbsp brown sugar, and 1/2 cup water. Cover and simmer for 45 minutes, stirring occasionally.
- Prepare spaetzle: Bring a large pot of salted water to a boil. Working in batches, press spaetzle dough through a colander or spaetzle maker into the boiling water. Cook until they float to the top, about 2-3 minutes. Remove with a slotted spoon.
- In a large skillet, melt butter over medium heat. Add cooked spaetzle and sauté until lightly browned, about 3-4 minutes. Stir in remaining dill.
- For the gingersnap gravy: When beef is tender, remove from pot. Strain cooking liquid, reserving 3 cups.
- In a saucepan, bring reserved cooking liquid to a simmer. Add crushed gingersnaps and raisins (if using) and simmer, stirring occasionally, until thickened, about 10 minutes.
- Slice the beef against the grain. Return briefly to the gravy to warm through.
Plating
Arrange a generous portion of dill spaetzle on each plate. Place sliced sauerbraten partly over the spaetzle and spoon the gingersnap gravy over the meat. Add a portion of braised red cabbage alongside. Garnish with a small sprig of fresh dill and a dusting of freshly grated nutmeg over the spaetzle.
Storage & Reheating
The sauerbraten actually improves with flavor when stored overnight. Refrigerate meat and gravy separately for up to 3 days. The spaetzle can be refrigerated for up to 2 days and reheated in butter. The red cabbage keeps well for up to 5 days and often tastes even better after a day or two. Reheat all components gently before serving.
About This Recipe
Sauerbraten is one of Germany's national dishes, with roots dating back centuries. This version pays homage to Jacob Wirth's traditional preparation, which featured the signature gingersnap gravy that adds sweetness and spice to balance the tanginess of the marinade. The combination of the fork-tender beef, handmade dill spaetzle, and sweet-sour red cabbage creates an authentic German dining experience that showcases the cuisine's depth of flavor and comfort food appeal.