Sauerbraten Recipe

Name: Sauerbraten
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ½ cups water; 1 ½ cups red wine vinegar; 1 carrot, chopped (approx 1/2 cup); 1 celery rib, chopped (approx 1/2 cup); 2 medium onions, sliced (approx 2 cups); 8 whole cloves; 4 bay leaves; ½ teaspoon black peppercorns; 1 (3 lb) rump roast; ¼ cup butter; ½ cup water; 2 tablespoons sugar; ½ cup gingersnap crumbs (approx 12 cookies)

Servings: persons

2 ½ cups water
1 ½ cups red wine vinegar
1 carrot, chopped (approx 1/2 cup)
1 celery rib, chopped (approx 1/2 cup)
2 medium onions, sliced (approx 2 cups)
8 whole cloves
4 bay leaves
½ teaspoon black peppercorns
1 (3 lb) rump roast
¼ cup butter
½ cup water
2 tablespoons sugar
½ cup gingersnap crumbs (approx 12 cookies)

1
In med saucepan, combine the first 8 ingredients; bring to boil.
2
Place roast in glass bowl.
3
Pour hot marinade over; cover and refrigerate for 48 hours, turning meat twice each day.
4
Remove roast, reserving marinade; pat dry with a paper towel.
5
In a dutch oven, brown the roast on all sides in butter.
6
Strain marinade; discard veggies and seasonings.
7
Add marinade to dutch oven.
8
Cover and simmer until meat is tender, about 3 hours.
9
Gravy.
10
Remove 1 1/2 cups of pan juices to a skillet; add water and sugar, bring to a boil.
11
Gradually dissolving sugar.
12
Add gingersnap crumbs; simmer until the gravy thickens.
13
Serve with sliced roast.

201

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 13 ingredients. The key ingredients include: 2 ½ cups water, 1 ½ cups red wine vinegar, 1 carrot, chopped (approx 1/2 cup), 1 celery rib, chopped (approx 1/2 cup), and more.

Yes, 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.

Sauerbraten

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