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Traditional Sauerbraten with Red Cabbage and Spätzle inspired by The Student Prince & The Fort Restaurant
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Inspired by The Student Prince & The Fort Restaurant
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Traditional Sauerbraten with Red Cabbage and Spätzle

Main Course
This classic German pot roast features beef that has been marinated for days in a flavorful mixture of vinegar, wine, and spices. The long marination tenderizes the meat while infusing it with complex sweet and sour notes. When slowly braised, the meat becomes fork-tender and the marinade transforms into a rich gravy. Served with braised red cabbage and homemade spätzle dumplings, this is traditional German comfort food at its finest.
Prep Time 45 mins
Cook Time 180 mins
Inactive Time 1440 mins
Total Time 1665 mins
Servings 6

Ingredients

  • 3 lbs Beef bottom round roast (Or chuck roast)
  • 1 1/2 cups Red wine vinegar
  • 1 cup Dry red wine (Such as Cabernet Sauvignon)
  • 1 cup Water
  • 2 medium Yellow onions (Sliced)
  • 2 medium Carrots (Chopped)
  • 2 whole Celery stalks (Chopped)
  • 3 whole Bay leaves
  • 6 whole Whole cloves
  • 10 whole Whole juniper berries
  • 1 tbsp Black peppercorns (Whole)
  • 1 tbsp Salt
  • 3 tbsp Vegetable oil
  • 2 tbsp Tomato paste
  • 10 whole Gingersnap cookies (Crushed to crumbs)
  • 2 tbsp Brown sugar
  • 1 small head Red cabbage (Thinly sliced)
  • 1 large Granny Smith apple (Peeled and grated)
  • 1/4 cup Red wine vinegar (For cabbage)
  • 3 tbsp Brown sugar (For cabbage)
  • 2 cups All-purpose flour (For spätzle)
  • 1/2 tsp Salt (For spätzle)
  • 1/4 tsp Nutmeg (Freshly grated, for spätzle)
  • 2 whole Large eggs (For spätzle)
  • 1/2 cup Milk (For spätzle)
  • 3 tbsp Unsalted butter (For spätzle)

Tools You'll Need

  • Dutch oven or large heavy pot
  • Large non-reactive container for marinating
  • Strainer
  • Large saucepan for cabbage
  • Large pot for boiling spätzle
  • Spätzle maker or large-holed colander
  • Slotted spoon
  • Large skillet for finishing spätzle
  • Sharp knife for slicing meat

Chef's Tip

The success of sauerbraten depends on the marinating time - three days is ideal to properly tenderize the meat and develop flavor. If you're in a hurry, you can marinate for as little as 24 hours, but the longer the better. Make sure to turn the meat in the marinade at least once daily for even flavor distribution.

Instructions

  1. Prepare the marinade: In a large pot, combine red wine vinegar, red wine, water, 1 sliced onion, 1 chopped carrot, 1 chopped celery stalk, bay leaves, cloves, juniper berries, peppercorns, and salt. Bring to a boil, then let cool completely.
  2. Place beef in a non-reactive container (glass or ceramic), pour marinade over it, and refrigerate for 2-3 days, turning once daily.
  3. On cooking day, remove beef from marinade and pat dry. Strain and reserve the marinade.
  4. Heat oil in a Dutch oven over medium-high heat. Sear the beef on all sides until browned, about 10 minutes total.
  5. Add remaining sliced onion, chopped carrot, and celery to the pot. Cook until vegetables begin to soften, about 5 minutes.
  6. Add tomato paste and cook, stirring, for 2 minutes.
  7. Pour in strained marinade, bring to a simmer, then reduce heat to low. Cover and simmer for 2.5-3 hours, until meat is very tender.
  8. Meanwhile, prepare red cabbage: In a large saucepan, combine sliced cabbage, grated apple, red wine vinegar, brown sugar, 1/2 cup water, and 1/2 tsp salt. Cover and simmer for 45-60 minutes, stirring occasionally.
  9. For the spätzle: Mix flour, salt, and nutmeg in a bowl. In another bowl, whisk eggs and milk together. Gradually add to flour mixture, stirring until smooth. Let rest for 20 minutes.
  10. Bring a large pot of salted water to a boil. Working in batches, press spätzle batter through a spätzle maker or colander with large holes directly into the boiling water.
  11. Cook until spätzle float to the surface, about 2-3 minutes. Remove with a slotted spoon and place in a bowl of ice water. Once all spätzle are cooked, drain well.
  12. In a large skillet, melt butter over medium heat. Add drained spätzle and cook until lightly browned, about 5 minutes. Season with salt to taste.
  13. When beef is tender, remove from the pot. Strain the cooking liquid and return to pot.
  14. Add crushed gingersnaps and brown sugar to the liquid. Simmer, stirring, until the sauce thickens, about 10 minutes.
  15. Slice the beef against the grain and return to the gravy to warm through.
  16. Serve sliced sauerbraten with gravy, red cabbage, and spätzle.

Plating

Arrange a generous portion of spätzle on one side of a large dinner plate. Place sliced sauerbraten in the center and spoon the rich gravy over the meat and some of the spätzle. Add a mound of braised red cabbage on the opposite side of the spätzle. Garnish with a small sprig of fresh parsley if desired.

Storage & Reheating

Sauerbraten actually improves in flavor when stored. Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Store the spätzle and red cabbage separately. Reheat the meat and gravy gently on the stovetop, adding a splash of beef broth if the gravy is too thick. Reheat spätzle by sautéing in butter until warmed through.

About This Recipe

This sauerbraten recipe draws inspiration from the traditional German dish served at The Student Prince restaurant. The home version honors the classic technique of marinating tough cuts of beef for days to develop the signature sweet-and-sour flavor profile. The addition of gingersnap cookies to thicken and flavor the gravy is a traditional German technique that adds depth and complexity to this heritage dish.

How did it turn out?

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