Sauerbraten Recipe

Name: Sauerbraten
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lb. beef rump roast; 2 medium onions, sliced; 1/2 lemon, sliced; 2 1/2 c. water; 1 1/2 c. red wine vinegar; 12 whole cloves; 6 bay leaves; 6 whole peppercorns; 1 Tbsp. sugar; 1 Tbsp. salt; 1/2 tsp. ground ginger

Servings: persons

4 lb. beef rump roast
2 medium onions, sliced
1/2 lemon, sliced
2 1/2 c. water
1 1/2 c. red wine vinegar
12 whole cloves
6 bay leaves
6 whole peppercorns
1 Tbsp. sugar
1 Tbsp. salt
1/2 tsp. ground ginger

1
In a large bowl, mix all ingredients except roast.
2
Mix well. Add roast to mixture, turning to coat completely.
3
Cover and refrigerate for about 36 hours.
4
Turn meat twice daily.
5
Remove meat; strain, reserving marinade.
6
Pat dry meat.
7
In a Dutch oven, brown meat in 2 tablespoons oil.
8
Add marinade; cover and cook slowly 2 hours or until tender.
9
Remove meat.
10
For each cup of gravy desired, combine 3/4 cup meat juice and 1/4 cup water; add 1/3 cup broken gingersnaps and cook and stir until thick.

1231

kcal

Calories

Fat

Carbs

120

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 11 ingredients. The key ingredients include: 4 lb. beef rump roast, 2 medium onions, sliced, 1/2 lemon, sliced, 2 1/2 c. water, 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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