Sauerbraten Recipe

Name: Sauerbraten
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 12-4 lbs boneless beef chuck roast; 6 whole cloves; 1 cup boiling water; 2 bay leaves; 2 teaspoons salt; 2 onions, sliced into rings; 1 ½ cups red wine vinegar; 12 peppercorns; 12 juniper berries; 1 medium head of cabbage, cut into 8 wedges (place toothpick in wedges to hold together); 2 tablespoons shortening; 2 teaspoons sugar; 12 gingersnap cookies, crushed

Servings: persons

3 12-4 lbs boneless beef chuck roast
6 whole cloves
1 cup boiling water
2 bay leaves
2 teaspoons salt
2 onions, sliced into rings
1 ½ cups red wine vinegar
12 peppercorns
12 juniper berries
1 medium head of cabbage, cut into 8 wedges (place toothpick in wedges to hold together)
2 tablespoons shortening
2 teaspoons sugar
12 gingersnap cookies, crushed

1
Wipe meat with damp cloth and place in a plastic container with a lid.
2
Combine next 8 ingredients, and then pour over meat.
3
Cover and let stand in the refrigerator 3 to 6 days.
4
Turn meat twice a day with wooden spoons (never pierce meat with a fork).
5
Remove meat from marinade.
6
Save marinade.
7
Heat shortening in large skillet and brown meat slowly on both sides.
8
Add marinade; cover and simmer 2 1/2 to 3 hours or until meat is thoroughly tender.
9
I put it into a crock-pot and cook on low 6 to 8 hours.
10
Don't over cook.
11
Remove meat and onions and keep warm.
12
Strain marinade and measure liquid.
13
Add water to make 2 1/2 cups.
14
Pour liquid back into a skillet and add cabbage wedges.
15
Cover and simmer 10 minutes.
16
Stir in gingersnaps and sugar into liquid with cabbage.
17
Simmer 3 minutes or more to make gravy.
18
Remove toothpicks and arrange cabbage wedges on a hot platter with the meat and onions.
19
Serve gingersnap gravy alongside.

1097

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: 3 12-4 lbs boneless beef chuck roast, 6 whole cloves, 1 cup boiling water, 2 bay leaves, and more.

Yes, 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.

Sauerbraten

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