Old-Country Sauerbraten Recipe

Name: Old-Country Sauerbraten
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bay leaves; 4 whole cloves; 4 cups water; 4 cups white vinegar; 4 medium onions, sliced; 4 garlic cloves, minced; 2 teaspoons salt; 1 teaspoon pepper; 1 beef sirloin tip roast (3 to 4 pounds); 3 tablespoons butter; 1/4 cup sugar; 2 tablespoons molasses; 1 to 2 tablespoons cornstarch; 2 tablespoons cold water; 5 to 6 gingersnap cookies, crushed; Hot cooked spaetzle

Servings: persons

2 bay leaves
4 whole cloves
4 cups water
4 cups white vinegar
4 medium onions, sliced
4 garlic cloves, minced
2 teaspoons salt
1 teaspoon pepper
1 beef sirloin tip roast (3 to 4 pounds)
3 tablespoons butter
1/4 cup sugar
2 tablespoons molasses
1 to 2 tablespoons cornstarch
2 tablespoons cold water
5 to 6 gingersnap cookies, crushed
Hot cooked spaetzle

1
Place bay leaves and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. In a large saucepan, combine the water, vinegar, onions, garlic, salt and pepper. Add spice bag. Bring to a boil. Remove from the heat; cool completely.
2
Place the roast in a 2-gallon resealable plastic bag. Add half of the marinade. Seal bag and turn to coat; refrigerate for 3 days, turning once each day. Cover and refrigerate remaining marinade.
3
Remove meat from marinade; discard marinade, onions and spice bag. In a Dutch oven, brown roast in butter on all sides. Sprinkle with sugar. Add reserved marinade. Bring to a boil. Stir in molasses. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until meat is tender.
4
Remove roast to a cutting board. Cut into thin slices; set aside. Skim fat from cooking juices. In a small bowl, combine cornstarch and cold water until smooth; gradually stir into juices. Add gingersnaps. Bring to a boil; cook and stir for 2 minutes or until thickened. Return meat to gravy; heat through. Serve with spaetzle.

606

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 bay leaves, 4 whole cloves, 4 cups water, 4 cups white vinegar, and more.

Yes, Old-Country Sauerbraten falls under the Meat & Poultry 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.

Old-Country Sauerbraten

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