Make authentic German Sauerbraten in a fraction of the time with this Instant Pot recipe! Tender, flavorful beef braised in a tangy-sweet marinade and thickened with gingersnaps. Perfect for Christmas dinner, winter gatherings, or busy weeknights when you want comfort food fast. Pin this easy pressure-cooker holiday recipe!

Instructions (Pressure Cooker Method)

For the Marinade (5–7 days ahead)

• 2 cups red wine

• 2 cups beef broth

• 1 cup red wine vinegar

• 1 large onion, sliced

• 1 large carrot, chopped

• 1 celery stalk, chopped

• 3 cloves garlic, smashed

• 2 bay leaves

• 8–10 whole cloves

• 8–10 whole black peppercorns

• 1 tbsp juniper berries (optional but traditional)

• 1 tsp salt

• Marinate the Beef (the key to true Sauerbraten!)

  1. Combine all marinade ingredients in a pot and bring to a brief simmer.

  2. Let cool completely.

  3. Place beef in a large non-metallic bowl or zip bag.

  4. Pour cooled marinade over beef until fully submerged.

  5. Refrigerate for 5–7 days, turning the meat once daily.

1. Sear the Beef

1. Remove beef from marinade and pat dry.

2. Strain the marinade; reserve liquid and vegetables separately.

3. Turn the pressure cooker to Sauté mode.

4. Add 2–3 tbsp oil and brown the roast on all sides.

5. Remove roast and set aside.

2. Cook the Vegetables

1. Add the reserved onions, carrots, and celery to the pot.

2. Sauté for 3–4 minutes until slightly softened.

3. Add 2–3 cups of the reserved marinade liquid.

3. Pressure Cook

1. Place the roast back into the pot.

2. Add more marinade if needed until the roast is partially submerged (about halfway).

3. Close lid and set:
   High Pressure — 65 to 75 minutes
   (65 min for 3 lbs, 75 min for 4 lbs)

4. Let pressure naturally release for 15 minutes, then quick release any remaining pressure.

4. Make the Gravy

1. Remove the roast and set aside.

2. Strain out vegetables and return the liquid to the pot.

3. Turn on Sauté mode.

4. Whisk in:

   • 2–3 crushed gingersnap cookies (thickens the gravy traditionally) or Corn Starch (simpler)

   • Optional: 1 tbsp brown sugar to balance the acidity

5. Simmer until gravy reaches your desired thickness.

6. Add salt & pepper as needed.

Cooking Notes

• Pressure-cooked Sauerbraten turns out very tender—almost impossible to overcook.

• If the gravy tastes too sharp, add a bit more crushed gingersnap or a splash of beef broth.

• Slice meat after it rests for 10 minutes.

• 5 Delicious Slow Cooker Recipes

The post Pressure Cooker Christmas Sauerbraten – 2 hour version appeared first on The Recipe Buffet.

A traditional German Christmas table is full of aromas that remind you of warmth, family, and celebration. The centerpiece is Sauerbraten, a marinated beef roast served with Rotkohl (red cabbage) and Kartoffelklöße (potato dumplings). Here’s how to prepare this festive trio step by step.

German Sauerbraten (Traditional Christmas Version)

Serves 6–8

Ingredients

For the Marinade (prepare 5–7 days ahead):

• 2 cups red wine

• 2 cups beef broth

• 1 cup red wine vinegar

• 1 large onion, sliced

• 1 large carrot, chopped

• 1 celery stalk, chopped

• 3 cloves garlic, smashed

• 2 bay leaves

• 8–10 whole cloves

• 8–10 whole black peppercorns

• 1 tablespoon juniper berries (optional but traditional)

• 1 teaspoon salt

For the Roast:

• 3–4 pounds beef rump roast or chuck roast

• 2–3 tablespoons vegetable oil

• Salt and pepper to taste

• 2–3 gingersnap cookies, crushed (for gravy thickening) or Corn Starch (simple)

• 1–2 tablespoons brown sugar (optional, balances acidity)

Instructions

1. Marinate the Beef:
   Combine all marinade ingredients in a pot and bring to a quick simmer. Let the mixture cool completely. Place the beef in a large non-metallic bowl or resealable bag, pour the cooled marinade over it, and refrigerate for 5–7 days, turning the meat daily.

2. Cook the Sauerbraten:
   Remove the beef from the marinade and pat dry. Strain the marinade, keeping both the liquid and vegetables. Heat oil in a Dutch oven, then brown the roast on all sides. Add the reserved vegetables and sauté for about 5 minutes. Pour in 3–4 cups of the marinade liquid, cover, and simmer on low for 3–4 hours (or bake at 325°F for the same time) until tender.

3. Make the Gravy:
   Remove the roast and keep it warm. Strain out the solids and return the liquid to the pot. Simmer, then whisk in crushed gingersnaps to thicken. Stir in brown sugar for a slightly sweeter flavor if desired. Season with salt and pepper, slice the roast, and serve with gravy on top.

German Red Cabbage (Rotkohl)

Ingredients

• 1 medium red cabbage, thinly shredded

• 1 apple, peeled and grated

• 1 small onion, sliced

• 3 tablespoons butter

• 3 tablespoons sugar

• 3 tablespoons red wine vinegar

• 1 cup water

• Salt and pepper to taste

Instructions

Melt butter in a large pot. Add sliced onion and sauté until soft. Stir in cabbage, apple, sugar, and vinegar, then pour in water. Cover and simmer for 45–60 minutes, stirring occasionally, until the cabbage is tender and flavorful. Add salt and pepper to taste. For a festive twist, add a splash of red wine or cranberry juice near the end of cooking.

German Potato Dumplings (Kartoffelklöße)

Ingredients

• 2 pounds (900 g) starchy potatoes

• 1½ cups potato starch

• 2 eggs

• 1 teaspoon salt

• Pinch of nutmeg

• Optional filling: small cubes of bread toasted in butter

Instructions

Boil the potatoes with skins on until tender. Peel and rice them while still warm. Mix with potato starch, eggs, salt, and nutmeg to form a soft dough. Shape into 10–12 dumplings and, if desired, place a toasted bread cube in the center of each. Bring a large pot of salted water to a gentle simmer and cook dumplings for 15–20 minutes, until they float to the surface. Serve warm with plenty of Sauerbraten gravy.

Your Complete German Christmas Plate

A slice of tender Sauerbraten topped with spiced gravy, a generous helping of Rotkohl, and soft Kartoffelklöße soaking up the sauce. This combination brings together the essence of a traditional German Christmas dinner — hearty, comforting, and full of flavor.

Traditional German Christmas Cookies Made at Home

The post A Traditional German Christmas Dinner – Sauerbraten appeared first on The Recipe Buffet.

Christmas Stollen is a traditional German holiday bread, filled with dried fruits, nuts, and festive spices, then dusted with powdered sugar to resemble freshly fallen snow. Here’s a quick overview of how to make this classic treat:

1. Prepare the Fruits: Soak raisins in rum or orange juice for extra flavor.
2. Mix the Dough: Combine flour, sugar, butter, eggs, yeast, and warm milk with holiday spices and citrus zest to form a rich, fragrant dough.
3. Add the Fillings: Knead in raisins, candied peel, and almonds.
4. Shape & Rise: After the dough rises, shape it into the classic stollen fold and let it rise again.
5. Bake & Finish: Bake until golden, then brush with melted butter and coat generously with powdered sugar.

Stollen tastes even better after a day or two, making it perfect for gifting or enjoying throughout the holiday season. It’s a delicious way to bring a touch of Old World tradition to your celebrations!

Print

Christmas Stollen

How to Bake a Perfect Christmas Stollen

Christmas Stollen is a traditional German holiday bread, filled with dried fruits, nuts, and festive spices, then dusted with powdered sugar to resemble freshly fallen snow. Here's a quick overview of how to make this classic treat:

Stollen tastes even better after a day or two, making it perfect for gifting or enjoying throughout the holiday season. It's a delicious way to bring a touch of Old World tradition to your celebrations!

Prepare the Fruits: Soak raisins in rum or orange juice for extra flavor.Mix the Dough: Combine flour, sugar, butter, eggs, yeast, and warm milk with holiday spices and citrus zest to form a rich, fragrant dough.Add the Fillings: Knead in raisins, candied peel, and almonds.Shape & Rise: After the dough rises, shape it into the classic stollen fold and let it rise again.Bake & Finish: Bake until golden, then brush with melted butter and coat generously with powdered sugar.

Course Dessert

Cuisine German

Keyword cake recipe, Christmas cake, Christmas stollen, German cake, Stollen, Stollen Recipe

Ingredients

For the dough:

• 4 cups 500g all-purpose flour
• 1/2 cup 100g granulated sugar
• 1 packet 2 1/4 tsp active dry yeast
• 3/4 cup 180ml warm milk (110°F/43°C)
• 1/2 cup 113g unsalted butter, softened
• 2 large eggs
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1 tsp ground cinnamon
• Zest of 1 lemon

For the filling:

• 1 cup 150g raisins
• 1/2 cup 75g candied citrus peel
• 1/2 cup 60g chopped almonds
• 1/4 cup 60ml rum or orange juice (for soaking raisins)

For finishing:

• 1/2 cup 113g unsalted butter, melted
• 1 cup 120g powdered sugar

Instructions

Prepare the Raisins:

• Soak the raisins in rum or orange juice for 1 hour (or overnight for best flavor). Drain before use.

Make the Dough:

• In a small bowl, dissolve the yeast in warm milk and let it sit for 5-10 minutes until frothy.
• In a large mixing bowl, combine the flour, sugar, cinnamon, salt, lemon zest, and softened butter. Add the eggs, vanilla extract, almond extract, and yeast mixture. Mix until combined.
• Knead the dough on a floured surface for 8-10 minutes (or use a stand mixer with a dough hook for 5-7 minutes) until smooth and elastic.

Incorporate the Filling:

• Flatten the dough slightly, then knead in the raisins, candied citrus peel, and almonds until evenly distributed.

Let the Dough Rise:

• Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1.5-2 hours or until doubled in size.

Shape the Stollen:

• Punch down the risen dough and roll it into a rectangle. Fold one side lengthwise over the other, leaving about 1 inch uncovered. This creates the traditional stollen shape.

Second Rise:

• Transfer the shaped stollen onto a parchment-lined baking sheet. Cover it lightly and let it rise for 45 minutes.

Bake:

• Preheat the oven to 350°F (175°C). Bake the stollen for 30-40 minutes until golden brown and cooked through. (Cover with foil if it browns too quickly.)

Finish the Stollen:

• While the stollen is still warm, brush it generously with melted butter. Sift powdered sugar over the top to create a thick layer. Repeat with more powdered sugar for extra coverage once the first layer sets.

Cool and Store:

• Let the stollen cool completely. Wrap it tightly in foil and let it rest for at least 1-2 days to allow the flavors to meld. It can be stored for up to 2 weeks.

The post How to Bake a Perfect Christmas Stollen appeared first on The Recipe Buffet.

Shopping List

All-purpose flour: 250 g (2 cups)

Unsalted butter: 200 g (1 cup), softened

Granulated sugar: 80 g (1/3 cup)

Ground almonds (or hazelnuts): 100 g (1 cup)

Vanilla sugar: 2 packets (or 2 tsp homemade vanilla sugar)

Powdered sugar: 50 g (for dusting)

Baking Instructions

1. Prep Ingredients

Preheat your oven to 175°C (350°F).

Line two baking sheets with parchment paper.

2. Make the Dough

In a mixing bowl, combine the flour, granulated sugar, and ground almonds.

Add the softened butter and knead the mixture into a smooth dough. (You can use a stand mixer with a paddle attachment or your hands.)

3. Shape the Cookies

Divide the dough into small, walnut-sized portions.

Roll each portion into a small cylinder and then shape it into a crescent (half-moon).

4. Bake

Place the crescents on the prepared baking sheets, leaving some space between them.

Bake for 10–12 minutes, or until the edges are lightly golden.

5. Coat with Vanilla Sugar

While the cookies are baking, mix powdered sugar and vanilla sugar in a shallow bowl.

Once baked, let the cookies cool for 1–2 minutes, then gently coat them in the sugar mixture while still warm.

6. Cool and Store

Allow the cookies to cool completely on a wire rack.

Store in an airtight container for up to 2–3 weeks.

Tips

Be gentle while handling the cookies as they can be fragile.

For a richer flavor, use real vanilla sugar or make your own by storing a vanilla pod in a jar of granulated sugar for a few days.

Enjoy your homemade Vanillekipferl, a true holiday delight!

The post Vanillekipferl German Vanilla Crescent Cookies appeared first on The Recipe Buffet.