Sauerbraten Recipe

Name: Sauerbraten
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. red wine vinegar; 1/2 c. cider vinegar; 1/2 c. red wine; 2 onions, sliced; 1 carrots, sliced; 1 celery stalk; 1 bay leaf; 1/4 tsp. allspice; 4 whole cloves; 2 tsp. salt; 1 tsp. pepper; 4 lb. rump roast; 1/2 c. cold water; 6 Tbsp. flour; 1 Tbsp. sugar; 1/4 c. crushed gingersnaps

Servings: persons

1 c. red wine vinegar
1/2 c. cider vinegar
1/2 c. red wine
2 onions, sliced
1 carrots, sliced
1 celery stalk
1 bay leaf
1/4 tsp. allspice
4 whole cloves
2 tsp. salt
1 tsp. pepper
4 lb. rump roast
1/2 c. cold water
6 Tbsp. flour
1 Tbsp. sugar
1/4 c. crushed gingersnaps

1
In a large bowl, combine the vinegars, wine, vegetables, spices and meat.
2
Cover the bowl and refrigerate for 3 days.
3
Turn the meat twice a day.
4
To cook, remove meat, dry and brown in large pot.
5
Add and heat marinade in same pot.
6
Cover and cook 2 1/2 to 3 hours.
7
Remove meat to a platter.
8
Strain marinade and put 3 1/2 cups of it in pot.
9
Thicken with a mixture of water, flour and sugar.
10
Add gingersnaps and simmer 10 to 20 minutes.
11
Cut meat and add to marinade to keep warm.

159

kcal

Calories

Carbs

Protein

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: 1 c. red wine vinegar, 1/2 c. cider vinegar, 1/2 c. red wine, 2 onions, sliced, 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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