Renate’s Unique Buttermilk Marinated Sauerbraten

“This is a genuine German Sauerbraten recipe that is not the typical one using vinegar. Our family came by this recipe from a German-American friend who emigrated from Bremen, Germany. When she made this, it was always accompanied by potato pancakes and German sweet/sour cabbage (recipes not included here).”

Ingredients Nutrition


  1. Marinate Roast in buttermilk marinade as follows:
  2. Buttermilk enough to COVER whole roast.
  3. Add to buttermilk:
  4. 12 whole pepper corns.
  5. 2 bay leaves, crushed and broken.
  6. 2 large onions, sliced.
  7. Place roast and marinade covered in refrigerator for 3-5 days. Let marinade work and flavor the meat all that time.
  8. At end of 3-5 days, remove meat from buttermilk marinade.
  9. Discard marinade and rinse meat.
  10. In a dutch oven, brown roast on all sides.
  11. When meat is finished browning, make a new fresh batch of almost identical buttermilk marinade, but which will now serve as the cooking sauce.
  12. 1 1/2 cups raisins.
  13. 12 peppercorns.
  14. 2 bay leaves.
  15. 4 cups of water.
  16. 2 cups fresh buttermilk.
  17. Mix sauce ingredients together and place around toast.
  18. Place roast and sauce in covered dutch oven or casserole pan with tin foil to cover/.
  19. In oven heated to 275-300 degrees, slow cook the roast until it is done and tender.
  20. Once during cooking (about 2 -3 hours, remove cover and turn roast over so that the other half of the roast rests in the sauce. Re-cover and continue to bake.
  21. When meat is done, remove from pan to a platter and slice into slices.
  22. Take pan drippings (buttermilk sauce) and thicken with enough corn starch to make sauce the consistency of thick gravy (start with 1/3 cup corn starch dissolved in 2/3 cup water).
  23. Pour gravy over the meat slices on a serving platter. Serve accompanied by your favorite German side dishes, such as potato pancakes and sweet and sour cabbage.

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