• Course

    Main course

  • Category


  • Cooking technique

    Indirect cooking,

  • Level


  • Prep time

    15 minutes

  • Cook time

    275 minutes

  • Total

    290 minutes

  • Amount

    4 persons


Sauerbraten is one of Germany’s national dishes. The meat is marinated in red wine or vinegar, sometimes for days. Every region has its own recipes, and even within regions there’s lots of variation. Are you curious about our Big Green Egg variation? Do your shopping, marinade the meat overnight, and the next day you’ll be tasting the results of this delicious classic cooked on the Kamado.



  • 1 kg beef shoulder
  • approx. 700 ml (cold) beef stock
  • 300 ml white vinegar
  • 4 red onions
  • 100 g butter
  • 4 tbsp Dutch apple butter
  • 8 bay leaves
  • 1 tsp cloves
  • 1 tsp juniper berries
  • 150 g Dutch spice cake
  • 1 spring onion


  • 4 waxy potatoes
  • 150 g blood sausage
  • 2 tbsp goose fat
  • 2 sprigs of thyme
  • 2 sprigs of rosemary
  • 4 cloves of garlic


In advance

  1. Cut the beef shoulder into 3 cm cubes.
  2. Put the meat in a casserole and pour in the 700 ml beef stock and vinegar. Allow to marinate overnight in the fridge.


  1. Ignite the charcoal in the Big Green Egg and heat, with the grid, to a temperature of 200°C. Drain the meat well in a sieve or colander while retaining the marinade. Peel and coarsely chop the red onion.
  2. Heat the butter in the Green Dutch Oven on the grid. Add the meat and cook until browned, then stir in the onions. Cook until the onions are translucent and then pour the marinade into the pan. Mix the apple butter with the bay leaves. Put the cloves and juniper berries in a tea diffuser and hang it in the pan. Close the lid of the EGG after each action and wait until the meat mixture starts to bubble.
  3. Remove the Dutch oven and the grid from the EGG. Set up the convEGGtor, replace the grid and put the pan back on. Close the lid of the EGG and heat to 140°C. Let the Sauerbraten cook for 2½-3 hours on a low heat until the meat is tender, stirring occasionally, and if necessary adding extra stock.
  4. Crumble the spice cake and mix it into the Sauerbraten. Let the Sauerbraten cook about another 15 minutes until the spice cake has been absorbed.
  5. Remove the tea diffuser with spices from the pan and season to taste with salt and pepper. Place the lid on the pan to keep the Sauerbraten warm.
  6. Put the Cast Iron Skillet (Small) on the grid and bring the EGG to 180 °C. Meanwhile, for the garnish, wash the potatoes thoroughly and pat dry. Cut the potatoes into slices of approx. 1 cm. Cut the blood sausage into slices of approx. 5 mm.
  7. Melt the goose fat in the skillet. Add the potato slices, sprigs of thyme and rosemary, and garlic cloves, and stir well. Fry the potatoes for approx. 15 minutes. Turn the potatoes, then put the slices of blood sausage on top. Fry for approx. 20 minutes until golden brown. Meanwhile, cut the white of the green onion into little rings for the Sauerbraten.
  8. If needed, warm the Sauerbraten through, sprinkle with the green onion rings, and serve with the potatoes and blood sausage garnish.

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