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sauerbraten

(2 ratings)
Sassy01 avatar
Blue Ribbon Recipe by
Thea Pappalardo
@Sassy01
Queens Village, NY

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.

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 @kitchencrew
(2 ratings)
yield 4 -6
prep time 23 Hr
cook time 4 Hr
method Stove Top

Ingredients For sauerbraten

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

How To Make sauerbraten

  • Vinegar, water, onion, cloves, peppercorns, and bay leaves in a bowl.
    1
    Combine vinegar, water, onion, cloves, peppercorns, and bay leaves.
  • Roast in a large pot.
    2
    Place roast in a large bowl or crock.
  • Pouring vinegar mixture over the meat.
    3
    Pour vinegar mixture over the meat. Refrigerate for 3 days, turning the meat once or twice daily.
  • Drying soaked meat after soaking.
    4
    After three days, remove the meat and pat dry.
  • Straining the vinegar mixture.
    5
    Strain the vinegar mixture.
  • Dredging meat in flour.
    6
    Dredge in flour.
  • Browning the meat.
    7
    Brown on all sides in a Dutch oven or large pot in oil and 1 Tbsp butter.
  • Adding vinegar mixture to the beef.
    8
    Add 2 cups of vinegar mixture to the meat. Cover and simmer for 3 hours.
  • Whisking brown sugar and flour with melted butter.
    9
    Melt remaining 2 Tbsp. butter. Blend in 3 Tbsp flour and brown sugar. Heat until rich brown.
  • Adding flour mixture to the pot.
    10
    Add this, along with the remaining vinegar mixture, to the meat. Simmer 1 hour longer, until tender.
  • Stirring in crushed gingerbread cookies for gravy.
    11
    Remove meat from pot. Stir in crushed gingersnaps into gravy and stir until thickened.
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