Marinated Stewed Roast Beef Recipe German Rinderbraten with Chef Step by Step Instructions

Roast beef braised with side dishes and sauce.
Roast beef with noodles and vegetables a traditional dish of German cuisine.

Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!

Today I’ll show you my Roast Beef recipe. This is the Original German Sauerbraten from Germany! I recommend you a “flat beef shoulder”, also called “shovel bow”. You can also use another stewed beef. Ask your butcher or order the “flat beef shoulder”. This is best cut into even slices after stewing. I put the meat traditionally for 3-4 days in a stain. I cook the stain from root vegetables, red wine and some balsamic vinegar (instead of red wine vinegar). A red wine like dry Burgundy or Rioja later gives the sauce a great taste. The Spanish Rioja wines spend a longer time in the barrel, so these wines develop great aromas that benefit the sauce and flatter the palate. The balsamic vinegar provides a dark colour and a balanced acidity. In addition, a veal stock is added to my sauce before braising.  The recipe with step by step photos answers the most important questions. Please feel free to write me a comment!  Good luck!
sauerbraten with mashed potatoes, vegetables and sauce. a classic german dish!
The popular sauerbraten is another beef roast, I’ll show you the recipe elsewhere.
The popular marinated pot roast is another roast beef, I’ll introduce you to the recipe elsewhere.

1. Recipe Roast Beef German Sauerbraten

My roast beef will be on the table today just like Grandma made it. I have cooked a zucchini vegetable and noodles in addition and recommend you here still other side dishes and additions which fit excellently… Supplements recommendation for braised beef: Potato dumplings, bread dumplings, napkin dumplings, spaetzle, ribbon noodles, mashed potatoes, celery puree, finger noodles, red cabbage, glazed carrots, savoy cabbage, Brussels sprouts, peas, glazed root vegetables, cranberries, raisins, glazed apple pieces.

Roast Beef with Noodles and Vegetables

Recipe for braised beef roast step by step instruction of cook professional Thomas Sixt.

Servings 4 Persons
Calories 1052
Total Time 210 Min.
Prepare roast beef recipe with step by step instructions. Learn all the important tips: How to cook a good roast beef using meat for roast beef, how to braise and prepare it properly. All information here!

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Roast beef braised with side dishes and sauce.
Roast beef with noodles and vegetables a traditional dish of German cuisine.

Preparation Time

30 Min.

Cook Time

180 Min.



1 bunch Soup vegetables
1 pc clove of garlic
2 pc onions
0,7 l dry red wine (I like to use Rioja)
0,7 l Vegetable broth (You can also use beef broth!)
80 ml balsamico (I use a balsamic vinegar matured for 10 years.)
8 pc pepper corns
5 pc Bay leaf
3 pc cloves
5 pc juniper berries

Sauce and Beef

1 kg flat shoulder of beef (shovel bow)
2 tbs Butterschmalz
2 tbs tomato puree
300 ml veal stock
1 tbs starch (Dissolved in 80 ml cold water.)
1 bunch Herbs (I like to use thyme and rosemary for a wonderful aroma!)

Side Dishes

500 g Pasta
1 tbs Salt
80 g butter
5 pinch pepper black
5 pinch nutmeg
1 tsp sun flower oil
2-3 pc courgettes
Salt (I use Ursalz or Himalaya salt.)
brown cane sugar (I use brown sugar to tune the sauce)


Prepare Stain and marinade Meat

Marinate the beef with vegetables and aromatics.
Roast beef marinate the meat.

Wash the vegetables consisting of carrots, celery, parsley roots and leek. Peel and chop the root vegetables and cut the leek into leaves. Peel the garlic and the onions and make available. Boil the prepared vegetables, herbs, aromatics and garlic in a large pot with red wine, water and balsamic vinegar.

Pickle the beef
Place the beef in the marinade.

Clean the braised meat from the butcher and let it clean. Wash and dry the meat and place in the cool stain. Let the meat mature in the fridge for 2-4 days, turning twice a day.

Meat for roast beef after 2-4 days of ripening.
Pickled meat for roast beef.

Remove the meat from the stain and drain.

Pickled vegetables from roast beef.
Pickled vegetables from the roast beef.

Strain the vegetables and prepare the stain and vegetables for the sauce.

Braise Meat

Fry the beef.
Pickled roast beef when roasting.

Preheat the oven to 180°C at top and bottom heat. Fry the beef on all sides in a high pot with clarified butter over a high heat and let it take on its colour. Then remove the meat from the pot.

Roast vegetables, add tomato paste.
Roasted vegetables with tomato paste.

Put the vegetables in the pot and sauté over high heat. After about 5 minutes add the tomato paste.

Roasted vegetables when frying with tomato paste.
Brown roasted vegetables for roast beef with tomato paste.

Brown the roasted vegetables for another 5 minutes at high heat with the tomato paste. The colour changes from red to brown-red. Using a spatula, scrape off the roasted ingredients from the bottom of the pot.

Prepare your own Veal Stock, Recipe with Professional Instructions, Kitchen Story with Step by Step Pictures

Deglaze the roasted vegetables with the stain, add the veal stock and add the mixed starch to the sauce. Later boil the sauce to the desired consistency. Place the roasted meat in the sauce. Now you could add fresh herbs like rosemary and thyme. Let the roast stew in the oven with lid for 1.5-2 hours until soft.

Roast beef fully cooked photographed in a pot.
Braised roast beef photographed in a saucepan over the sauce.

Check the cooking degree of the meat by piercing it with a meat fork. If the meat yields slightly, the roast is ready. Remove the meat from the sauce and prepare extra.

Roast beef sauce pass.
Strain roast beef sauce through a sieve.

Pass the sauce through a fine sieve, i.e. pour through a sieve. I use a hair sieve. You could also use a passing cloth, which you boil in water beforehand.

Roast beef sauce boiled down
Reduce the roast beef sauce.

Add salt, pepper, sugar, butter and balsamic vinegar to the sauce on the stove to the desired thickness and mix well.

Cut the meat from the roast beef.
Cut the roast beef meat.

Cut the braised meat open. I always prepare the roast one day earlier and cut the cooled meat into even slices. I heat the meat slices in the sauce before serving. If the meat is not yet soft enough, you can cook it in the sauce cut into slices.

Prepare Side Dishes

Noodles, pasta while cooking in the pot with salted water.
Cooking pasta for pasta salad.

Cook the pasta in plenty of salted water until al dente, drain, toss in butter and season with salt, pepper and nutmeg. You can use ribbon noodles, tagliatelle or spiral noodles.

fried zucchini cubes in a pan.
Seared zucchini cubes.

Prepare the courgette vegetables: Cut the courgettes into slices with seeds or into strips or cubes without seeds. Then sauté in a pan with oil, then refine with butter at reduced heat. Season the zucchini vegetables with salt, pepper and nutmeg. I also added mushrooms to the vegetables and seasoned the vegetables with a little thyme.


Serve the roast beef with sauce and side dish hot.
Serve roast beef

Heat the meat in the sauce and arrange on warm plates. Add the pasta and vegetables and pour the sauce over the meat. Enjoy your meal!


2. Nutritional Values and Calories

3. Similar Recipes with Beef and Braise

You can find more suitable recipes on my website…

Sauerbraten – beef roast marinated in vinegar and herbs
Boefflamott – Bœuf à la mode bavarian braised beef roast
Beef goulash
Beef roulades recipe

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