Save to Pinterest A budget-friendly twist on the classic German Sauerbraten, featuring tender pork simmered in a tangy-sweet marinade with aromatic spices and a luscious sauce. Perfect for an affordable, comforting family meal.
This recipe quickly became a family favorite, reminding me of traditional German flavors with an easy preparation that fits our busy schedule.
Ingredients
- Pork: 1 kg (2.2 lbs) budget pork roast (e.g., shoulder or butt) cut into large chunks, salt and freshly ground black pepper to taste
- Marinade: 500 ml (2 cups) water, 250 ml (1 cup) apple cider vinegar, 1 large onion sliced, 2 carrots sliced, 2 bay leaves, 8 black peppercorns, 4 whole cloves, 1 tsp juniper berries (optional), 1 tbsp brown sugar
- Cooking & Sauce: 2 tbsp vegetable oil, 2 tbsp tomato paste, 350 ml (1 ½ cups) beef broth, 2 tbsp raisins, 2 tbsp red currant jelly or cranberry sauce, 1 apple peeled and grated, 1 tbsp cornstarch mixed with 2 tbsp cold water
- To Serve (optional): Fresh parsley chopped
Instructions
- Step 1:
- In a large pot or bowl combine all marinade ingredients. Submerge pork chunks cover and refrigerate for at least 8 hours or overnight turning occasionally.
- Step 2:
- Remove pork from marinade reserve marinade. Pat meat dry and season lightly with salt and pepper.
- Step 3:
- Heat oil in a large Dutch oven or heavy pot over medium-high heat. Brown pork pieces on all sides. Remove and set aside.
- Step 4:
- Add sliced onions and carrots from the marinade to the pot. Sauté for 5 minutes until lightly golden.
- Step 5:
- Stir in tomato paste and cook for 1 minute. Return pork to the pot.
- Step 6:
- Strain marinade to remove whole spices then add liquid to the pot along with beef broth. Bring to a simmer.
- Step 7:
- Add raisins red currant jelly and grated apple. Cover and simmer gently for 1.5 2 hours until pork is tender.
- Step 8:
- Remove pork and keep warm. Skim fat from the sauce if needed. Blend sauce until smooth with an immersion blender (optional for a silkier texture).
- Step 9:
- Return sauce to a simmer. Stir in cornstarch slurry and cook until thickened about 2 minutes.
- Step 10:
- Slice or shred pork and return to sauce. Heat through. Garnish with fresh parsley and serve with boiled potatoes noodles or bread dumplings.
Save to Pinterest This dish always brings the family together especially on cozy weekends when we enjoy traditional meals and stories.
Serving Suggestions
Serve sauerbraten with boiled potatoes noodles or traditional bread dumplings and garnish with fresh parsley for an authentic touch.
Storage Tips
Leftovers can be refrigerated for up to 3 days and the flavor improves if reheated gently to keep the pork tender.
Variations
Try substituting pork with beef stew meat for a more traditional Sauerbraten or add a little more jelly for a sweeter sauce.
Save to Pinterest This sauerbraten recipe balances tradition and convenience making it perfect for family meals any time.
Recipe FAQs
- → How long should the pork marinate?
For optimal flavor, marinate the pork for at least 8 hours or preferably overnight to allow the spices and vinegar to tenderize the meat fully.
- → Can I substitute pork with other meats?
Yes, beef stew meat can be used as an alternative to create a more traditional variation of this dish.
- → What gives this dish its sweet and sour flavor?
The combination of apple cider vinegar and sweeteners like brown sugar, red currant jelly, and raisins balance the tangy and sweet elements.
- → Is it necessary to strain the marinade before cooking?
Straining helps remove whole spices and vegetables, resulting in a smoother, more refined sauce texture during simmering.
- → How do I thicken the sauce properly?
Stir a cornstarch slurry made with cold water into the simmering sauce and cook for about two minutes until thickened.
- → What are good side dishes to serve with this pork?
This dish pairs beautifully with boiled potatoes, noodles, or bread dumplings to soak up the rich sauce.