German Sauerbraten

German Sauerbraten Recipe

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Sheila M


An orphaned recipe I adopted.


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  • 4 lb
    beef rump or siloin tip
  • 1.5 c
  • 1 c
  • 3/4 c
  • 3 medium
    onions, sliced
  • 2
    stalks celery, sliced
  • 10
    whole black peppercorns
  • 10
    whole cloves
  • 3
    bay leaves
  • 2 Tbsp
  • 1.5 tsp
  • 1
  • 3 Tbsp

  • 3 c
    drippings plus strained marinade
  • 5 Tbsp
  • 5 Tbsp
    ginger snap crumbs

How to Make German Sauerbraten


  1. Two to three days before serving, wipe the meat with a damp cloth, then place in a large plastic bag.
  2. In a large bowl, thoroughly combine vinegar, cola, water, onions, celery, carrots, pepper, cloves, bay leaves, sugar and salt; pour over meat.
  3. Fasten bag tightly and lay flat in a 9" X 13" pan.
  4. Refrigerate, turning bag each day.
  5. (If you like sour sauerbraten, let marinate for 4 days.)
  6. When ready to cook, remove meat (saving marinade) and dry well.
  7. Rub the surface lightly with flour.
  8. In a dutch oven, heat oil and slowly brown the meat well on all sides.
  9. Add 1 cup of the marinade liquid plus some of the vegetables and bay leaves.
  10. Cover tightly and simmer on surface heat or in a preheated 350 oven for 3 to 4 hours until the meat is fork tender.
  11. If needed, add more marinade during the cooking time to keep at least 1/2 inch liquid in the dutch oven.
  12. Remove the meat and keep warm until ready to slice.
  13. Into a large measuring cup, strain the drippings.
  14. Add several ice cubes and let stand for a few minutes until the fat separates out.
  15. Remove the fat, then make the gravy.
  16. TO MAKE THE GRAVY: In the dutch oven, combine the gravy ingredients, stir and cook for about 5 minutes over medium heat until gravy has thickened.
  17. Taste for seasonings and adjust if necessary.
  18. This makes about 3 cups of gravy.

Printable Recipe Card

About German Sauerbraten

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: German
Other Tag: Quick & Easy
Hashtags: #german, #Sauerbraten

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