The Ultimate Event Guide for the FrankfurtRhineMain Metropolitan Region
September 2023
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Frankfurter Sauerbraten

If there is to be something particularly delicious for the whole family on Sunday lunchtime, why not try Sauerbraten Frankfurter Art. For this you will need the following ingredients:



- 1.5 kg beef (from the rump)

- 1-2 onions

- Salt

- Pepper

- Sugar

- 1 carrot

- 1 leek

- 1/4 bulb celery

- 1/2 cup red wine

- 40 grams of lard

- 2 frankfurter haddekuchen (see desserts and pastries for recipe)

- As well as for the marinade:

- 1/4 liter red wine

- 1/8 liter wine vinegar


- 1 onion

- 1 tablespoon cucumber seasoning


You will need plenty of time to prepare it. If you plan to serve the roast on Sundays, you will need to start preparing it on Fridays. First, you need to wash the beef well and then place it in a wide bowl. Now put the quarter of a litre of red wine, the vinegar, the onion and the cucumber seasoning (can be bought ready-made in specialist shops) together in a saucepan and bring the whole thing to the boil briefly. Then pour this marinade over the meat and let it marinate until the next day. Then you turn the meat and let the other side also pull for just under 24 hours.

Now the roughest is already done. Now take the meat out of the bowl and dry it a bit with kitchen roll. Fry it now in the lard, so that it is nicely browned all around and sprinkle it then with some salt and pepper. Chop the onion, carrot, leek and celery root into small cubes and add them to the meat in the pan and fry the vegetables briefly. Now pour in about 1/4 litre of water. Let the marinade flow through a sieve, add the spices and 1 tablespoon of the liquid to the roast and let the whole thing simmer for about 90 minutes. During this time, gradually add another quart of water. After the 90 minutes, add the half cup of red wine and let the meat braise a little more until soft.

Now remove the meat from the roasting stock and put it in the oven, where you need to keep it well warm at about 150 degrees. Now turn your attention back to the roasting stock. Crumble the Haddekuchen into small crumbs and add them to the gravy and let the whole thing cook for about 10 minutes. Then season the whole thing again with salt and pepper according to your taste. Now you can take the meat out of the oven and slice it ready to serve. Pour the sauce over it and you have a particularly delicious sauerbraten. Potatoes or dumplings taste especially good with the roast.

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