top of page

Saurbraten Beef with Spiced Sauce for the Holidays World Cuisine Today Magazine

Growing up I had happy memories of my grandmother making Saurbraten Simmered Beef every year on the Holidays. The sauce has a beautiful shine to it, and warm spices, wine and butter give it a delicate taste. Traditionally served with mashed potatoes and a simmered red or white cabbage side, it is a delicious and elegant main course. I hope you enjoy this family friendly recipe with friends and loved ones.

Saurbraten Simmered Beef Roast with Gravy


One five pound beef eye of round

Two cups high quality beef broth

Two and a half cups Cabernet Sauvignon

One cup red wine vinegar

Two Tablespoons granulated sugar

One Tablespoon ground pickling spice

One eighth of a teaspoon ground cloves

Three fresh bay leaves minced

Three Tablespoons parsley minced

Two Tablespoons fresh thyme

Three large yellow or white onions minced

Eight Tablespoons unsalted butter melted

One half cup golden raisins

2 Tablespoons all purpose flour


1. In a large dutch oven melt one to two tablespoons of the butter and a bit of water. Simmer your onions until golden. Reserve for later use in a small container.

2. In a small bowl mix your wine, vinegar and sugar together. Next add the golden raisins. Place in a small saucepan and warm slightly but do not boil so that the raisins will plump up. Take off the heat and stir in your spices, herbs and broth.

3. Wash and pat dry your roast. In a large container with a lid pour the liquid over your roast. Chill covered a few hours to overnight. Reserve all the liquid and herbs.

4. In a dutch oven place your onions with another four tablespoons of melted butter and warm. Take the onions out with a slotted spoon and leave butter. Brown your roast on all sides in the butter gradually so as it does not burn but gets a nice browning on all sides. Add back the onions and liquid with herbs and bring to a quick boil then reduce to a simmer.

5. Preheat your oven to 325 F and place your roast partially covered in the middle of the oven for two hours. In a small saucepan heat the remaining four tablespoons of butter and gradually whisk in the two Tablespoons of flour. Add this mixture gradually to the rest of the liquid in the pot stirring so that all is incorporated and shiny.

6. On a meat cutting surface slice your roast against the grain into half inch slices.

On a beautiful platter arrange your slices and spoon some of your hot gravy over the top. Serve remaining gravy in a sauce boat with your mashed potatoes and simmered saurkraut. I like to simmer mine in white wine and sugar or champaigne with some onion and caraway seeds. Enjoy!

Happy Holidays from World Cuisine Today Magazine