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Saxon Sauerbraten — traditional dish from Saxony, Germany
Main course Meat

Food Flavour DNA

Nutritional Values

🔥650kcal
💪45gProtein
🌾30gCarbs
🥑35gFat
🌿6gFibre
⚖️400 gServing

* Per serving · 400 g. May vary.

Saxon Sauerbraten

How to order / say it
Say it Sächsischer Sauerbraten — [ZEH-ksissh-er ZOW-er-brah-ten]
Order I'll have the Saxon Sauerbraten, please.
Locally Ich hätte gerne den sächsischen Sauerbraten, bitte.
Say locally

A tangy pot roast of marinated beef, served with red cabbage.

Why try it?

This dish reflects Saxony's traditional meals, marrying flavors over days of marination for a distinct taste. It's a must-try for meat lovers seeking Dresden's authentic culinary experience.

How it tastes

The tender beef melds deeply with the sour marinade, resulting in a complex savory-sour profile. Aromas of spices and vinegar punctuate the dish, perfectly complemented by sweet red cabbage.

Origin & History — first documented: 1600

Dating back to medieval times, Sauerbraten was a method of preserving meat in vinegar. Its recipe evolved in Saxony during the 1600s, becoming a regional Sunday special and festive meal.

Recipe

Ingredients

  • 🥩 500 g beef
  • 🍋 150 ml vinegar
  • 🥕 100 g carrots
  • 🧄 100 g onion
  • 🌿 3 pieces bay leaves
  • 🧂 5 g peppercorns
  • 🥕 200 g red cabbage
  • 🍯 20 g sugar

Method

  1. 1 Marinate beef in vinegar, spices, and vegetables for 3 days.
  2. 2 Brown meat in a pot, add marinade and simmer until tender.
  3. 3 Reduce sauce to desired consistency.
  4. 4 Serve with cooked red cabbage and potatoes.

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All Europe recipes — Germany — Dresden — Saxon Sauerbraten
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