Osterbraten – Traditional German Easter Roast Recipe
Osterbraten is a classic German Easter roast, typically made with pork shoulder or beef brisket and slow-roasted with onions, garlic, and herbs until juicy and tender. Served with traditional sides like potato dumplings (Kartoffelknödel) and red cabbage (Rotkohl), it’s the perfect dish for a festive Easter Sunday.
While lamb and fish are also traditional Easter options, Osterbraten is a beloved family-style roast that reflects the comfort and heartiness of German cooking. The aroma of slow-cooked meat and spices brings people together around the table to celebrate the season.
This recipe walks you through the steps to prepare a flavorful and authentic Osterbraten at home.
History & Cultural Significance
The Tradition of Osterbraten
In many regions of Germany, especially in Bavaria and Hesse, roast pork or beef is a preferred choice for Easter meals. Osterbraten symbolizes abundance, comfort, and community, and it’s often served during large family gatherings.
The roast is usually marinated or seasoned with a blend of garlic, caraway, mustard, and fresh herbs, then cooked slowly to lock in moisture and flavor. Many families prepare gravy from the pan drippings, creating a rich and savory sauce to accompany the meat.
Osterbraten is typically served with dumplings, red cabbage, or seasonal vegetables, depending on regional preferences.
1.5–2 kg (3–4.5 lbs) pork shoulder or beef brisket
3 cloves garlic, minced
2 onions, sliced
2 tbsp German mustard
1 tbsp caraway seeds (optional)
1 tbsp fresh rosemary or thyme
Salt and pepper, to taste
2 tbsp oil or clarified butter
250ml (1 cup) beef or vegetable stock
125ml (½ cup) dry white wine or beer (optional)
How to Make Osterbraten
Step 1: Season and Sear
Preheat oven to 180°C (350°F).
Rub the roast with garlic, mustard, herbs, salt, and pepper.
In a roasting pan, heat oil and sear the meat on all sides until browned.
Remove meat and set aside.
Step 2: Build the Base
In the same pan, add onions and sauté until golden.
Deglaze with wine or beer (if using), then add the stock.
Step 3: Roast
Return the roast to the pan, cover with foil or a lid, and place in the oven.
Roast for 2–2.5 hours, basting occasionally.
Uncover for the last 20 minutes for a golden crust.
Step 4: Finish the Gravy
Transfer roast to a plate and let rest.
Strain the pan juices and simmer to thicken into gravy.
Serving Suggestions & Variations
How to Serve
Serve Osterbraten with:
Kartoffelknödel (potato dumplings) or Spätzle
Rotkohl (braised red cabbage)
Frühlingsgemüse (spring vegetables)
Mustard or horseradish on the side
Variations
In Franconia, Osterbraten may be made with beer in the gravy. In southern Germany, it’s common to add root vegetables like carrots and parsnips to the roasting pan.
Osterbraten is the ultimate German Easter comfort food—tender, flavorful, and perfect for sharing. With its golden crust, rich gravy, and hearty sides, this roast brings family and tradition to the table.
Whether made with pork or beef, it’s a satisfying and celebratory way to enjoy the Easter season.
