Bavarian Sauerbraten Recipe

Name: Bavarian Sauerbraten
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups dry red wine; 1 1/2 cups red wine vinegar; 1 cup water; 4 onions; 1 bunch celery leaves; 2 tablespoons coarse salt; 2 tablespoons sugar; 1 tablespoon mustard seeds; 1/4 teaspoon freshly ground nutmeg; 10 cloves; 2 teaspoons black peppercorns, crushed lightly; 4 sprigs parsley; 2 bay leaves; 4 lbs rump roast, tied; 2 tablespoons clarified butter; 1/2 cup crushed gingersnaps

Servings: persons

2 1/2 cups dry red wine
1 1/2 cups red wine vinegar
1 cup water
4 onions
1 bunch celery leaves
2 tablespoons coarse salt
2 tablespoons sugar
1 tablespoon mustard seeds
1/4 teaspoon freshly ground nutmeg
10 cloves
2 teaspoons black peppercorns, crushed lightly
4 sprigs parsley
2 bay leaves
4 lbs rump roast, tied
2 tablespoons clarified butter
1/2 cup crushed gingersnaps

1
In a large non-reactive bowl, stir together the wine, vinegar, water, 3 of the onions (quartered), celery leaves, salt, sugar, mustard seeds, nutmeg, cloves, peppercorns, parsley, and bay leaves.
2
Add the meat and let it marinate, covered and chilled, turning occasionally for 3 to 4 days.
3
Remove meat from the marinade and reserve the marinade.
4
Season the meat with salt and pepper.
5
In a kettle, heat the clarified butter- until hot but not smoking.
6
Add the meat and brown on all sides.
7
Add the reserved marinade and gently simer the mixture, covered for 3 1/2 to 4 hours- until meat is tender.
8
Transfer the meat to a cutting board.
9
Strain the cooking liquid the skim off the fat.
10
Transfer 1/2 cup of the cooking liquid to a saucepan, bring to a boil and stir in the gingersnaps and the remaining liquid- a little at a time-stirring.
11
Boil the sauce- until thickend, salt and pepper to taste.
12
Slice meat and serve.

168

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 1/2 cups dry red wine, 1 1/2 cups red wine vinegar, 1 cup water, 4 onions, and more.

Yes, Bavarian Sauerbraten falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bavarian Sauerbraten

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