Real Recipes From Real Home Cooks ®


a recipe by
Lori Loucas (JostLori)
San Diego

Sauerbraten dates back to the 1700's and is basically prepared the same way as it was back then. TIME DOES NOT INCLUDE THREE DAYS MARINATING TIME!!!

serves 6-8
prep time 15 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients For sauerbraten

  • 1 c
    dry red wine
  • 3/4 c
    red wine vinegar
  • 1 1/2 c
  • 1 md
    onion, thinly sliced
  • 1 tsp
    kosher salt
  • 1 tsp
    black peppercorns, crushed
  • 1/2 tsp
    whole cloves
  • 2
    bay leaves
  • 1/4 tsp
    ground ginger
  • 4 lb
    beef top round, rump or chuck
  • 3 Tbsp
  • 1/2 c
    chopped onions
  • 1/2 c
    grated carrots
  • 1/2 c
    chopped celery
  • 3 Tbsp
  • 2/3 c

How To Make sauerbraten

  • 1
    Place the beef in a dutch oven or other pot that will hold it and the marinade. Make sure it is NOT an aluminum pan, or there will be a reaction due to the vinegar. Set aside.
  • 2
    Combine the first nine ingredients (wine thru ginger) in a 2 quart saucepan. Bring to a boil. Pour the hot liquid over the beef. Cover partially with the lid, and refrigerate for 3 days. Turn the meat twice a day.
  • 3
    After marinating, remove the beef and pat it dry. Strain the marinade through two layers of cheesecloth and set aside. Toss the onions and spice away. Wash and dry the dutch oven.
  • 4
    Melt the shortening in the dutch oven. Brown the beef at medium high heat until browned on all sides. Remove the beef from the pan.
  • 5
    Add the vegetables to the pan and saute until the onions and celery are translucent, about 5 minutes. Add the flour, reduce heat to low, and stir until it is golden brown and thick - about 10 minutes.
  • 6
    Gradually add the reserved marinade and the water. Bring to a boil. Add the meat and simmer over low heat, covered, for 60 to 90 minutes, until meat is tender.
  • 7
    Remove the meat and slice thin. Serve the gravy separately. Serve with boiled potatoes.

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