Thea Pappalardo


This recipe was my Grandmother's. I have made a few small changes over the years. It is so good. We serve it with potato dumplings and red cabbage. I have also made this very sucessfully in my crockpot. I cook it on low for 8-10 hours.


★★★★★ 1 vote

Stove Top


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  • 2-3 lb
    rump roast or bottom round
  • 1 c
    red wine vinegar
  • 1 c
  • 1 medium
    onion, sliced
  • 5
    whole cloves
  • 10
  • 2
    bay leaves, dried
  • 3 Tbsp
  • 2 Tbsp
    vegetable oil
  • 3 Tbsp
  • 1 Tbsp
    brown sugar
  • 10-12
    gingersnaps, crushed

How to Make Sauerbraten


  1. Combine vinegar, water, onion, cloves, peppercorns and bay leaves. Place roast in a large bowl or crock. Pour vinegar mixture over the meat. Refrigerate for 3 days, turning the meat once or twice daily. After three days, remove meat and pat dry. Dredge in flour and brown on all sides, in a dutch oven or large pot, in oil and 1 tbsp. butter. Strain vinegar mixture; add 2 cups of mixture to meat. Cover and simmer for 3 hours. Melt remaining 2 tbsp. butter. Blend in 3 tbsp. flour and sugar. Heat until rich brown. Add this, along with remaining vinegar mixture to meat. Simmer 1 hour longer, until tender. Remove meat from pot. Stir in crushed gingersnaps into gravy and stir until thickened.

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About Sauerbraten

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: German

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