sauerbraten

Name: Sauerbraten
Prep time: 23 h
Cook time: 4 h
Yield: 4
Cuisine: German
Ingredients: 2-3 pound(s) rump roast or bottom round; 1 cup(s) red wine vinegar; 1 cup(s) water; 1 medium onion, sliced; 5 - whole cloves; 10 - peppercorns; 2 - bay leaves, dried; 3 tablespoon(s) all-purpose flour; 2 tablespoon(s) vegetable oil; 3 tablespoon(s) butter; 1 tablespoon(s) brown sugar; 10-12 - gingersnaps, crushed

(2 RATINGS)

123 Pinches 14 Photos

Thea Pappalardo

Queens Village, NY

Updated on Sep 7, 2023

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 successfully in my Crock Pot. I cook it on low for 8-10 hours.

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Blue Ribbon Recipe

Sauerbraten is a German dish that starts by pickling a beef roast for several days before cooking. After three days, the meat is browned to seal in juices and simmers for hours. The final result is very flavorful and tender beef. A gingersnap gravy is made and poured over the meat. It's not the prettiest meal when presented, but it's an incredibly delicious dish.

— The Test Kitchen

prep time 23 Hr

cook time 4 Hr

method Stove Top

yield 4-6 serving(s)

Ingredients

2-3 pounds rump roast or bottom round
1 cup red wine vinegar
1 cup water
1 medium onion, sliced
5 - whole cloves
10 - peppercorns
2 - bay leaves, dried
3 tablespoons all-purpose flour
2 tablespoons vegetable oil
3 tablespoons butter
1 tablespoon brown sugar
10-12 - gingersnaps, crushed

How To Make sauerbraten

Step 1

Combine vinegar, water, onion, cloves, peppercorns, and bay leaves.

Step 2

Place roast in a large bowl or crock.
Step 3

Pour vinegar mixture over the meat. Refrigerate for 3 days, turning the meat once or twice daily.
Step 4

After three days, remove the meat and pat dry.
Step 5

Strain the vinegar mixture.
Step 6

Dredge in flour.
Step 7

Brown on all sides in a Dutch oven or large pot in oil and 1 Tbsp butter.
Step 8

Add 2 cups of vinegar mixture to the meat. Cover and simmer for 3 hours.
Step 9

Melt remaining 2 Tbsp. butter. Blend in 3 Tbsp flour and brown sugar. Heat until rich brown.
Step 10

Add this, along with the remaining vinegar mixture, to the meat. Simmer 1 hour longer, until tender.
Step 11

Remove meat from pot. Stir in crushed gingersnaps into gravy and stir until thickened.
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