Sauerbraten from the Dutch Oven with speculatius sauce

Dutch Oven, Rind -

Sauerbraten from the Dutch Oven with speculatius sauce

Recipe Facts

Difficulty level:
medium ◉◉◉◎◎

Quantity for:
approx. 2 people

Preparation time:
⧗ individual

Grilling time:
⧗ individual

Grill(s) & Equipment:
• Dutch Oven


• 1–1 ½ kg of false fillet of beef
• 3 tbsp clarified butter for frying
• 2 onions, finely chopped

For the marinade:

• ½ l water
• ¼ l red wine vinegar
• 1 tsp salt
• 10 black peppercorns and 10 juniper berries each, crushed in a mortar
• 5 cloves
• ½ tsp mustard seeds
• 3 onions,
cut in slices
• 1 carrot,
cut in slices
• 2 bay leaves
• 1 cup red wine
• ½ tsp coriander
• ½ tsp marjoram
• ½ tsp rosemary needles, chopped
• Red wine to top up during
of cooking

For the speculaas sauce:
• 1 tbsp quince jelly
• ¼ l cream
• 4 speculaas, grated
• ½ cup red wine

Wrong filet:
The "false fillet", also known as shoulder fillet, gets its name from its shape. When trimmed cleanly, the shape of the muscle is somewhat reminiscent of a fillet! But be careful: the "false fillet" is not a quick-fried piece of meat!

Product recommendation:


First prepare the marinade. To do this, mix all the ingredients and put them in a pot. Cook for 5 minutes, then set aside and allow to cool. Trim the meat and leave it in the marinade for 2 to 3 days, turning it several times a day. Remove it for further preparation and pat it dry well; the marinade will be used for cooking.

Heat the Dutch oven and melt the clarified butter in it. Fry the meat on all sides for 5 minutes over high heat. Reduce the heat and add the onions. Fry for 5 minutes, stirring.

Pour in the marinade. Close the lid of the Dutch oven and spread some embers on the lid. Roast for about 2 hours, adding a little red wine if necessary and turning the meat occasionally. Then remove the meat and keep it warm.

Recipe by Elmar Fetscher

Elmar Fetscher is a pioneer of the German BBQ lifestyle. In 2002 he founded Europe's largest BBQ magazine FIRE&FOOD and has been editor-in-chief, opinion maker and popular expert on German BBQ ever since.

Recipe first published in FIRE&FOOD Magazine 04/2021

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