Sauerbraten Recipe

Name: Sauerbraten
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lb. beef pot roast; 2 c. cider vinegar; 2 c. water; 12 peppercorns; 4 bay leaves; 4 whole cloves; 1 1/2 tsp. salt; 12 carrots, cut in strips; 6 onions, sliced; 12 gingersnaps, crushed; 1 Tbsp. sugar

Servings: persons

4 lb. beef pot roast
2 c. cider vinegar
2 c. water
12 peppercorns
4 bay leaves
4 whole cloves
1 1/2 tsp. salt
12 carrots, cut in strips
6 onions, sliced
12 gingersnaps, crushed
1 Tbsp. sugar

1
Place meat in bowl; set aside.
2
Combine vinegar, water, peppercorns, bay leaves, cloves, salt and pepper in a saucepan. Heat to boiling.
3
Remove from heat; cool slightly.
4
Pour mixture over meat; cool.
5
Cover tightly and put in refrigerator.
6
Marinate for five days; turn meat once a day.
7
Remove meat from marinade and drain thoroughly.
8
Strain and reserve juice.
9
Using a Dutch oven, brown; add 1 cup marinade, carrots and onions.
10
Bring rapidly to a boil; cover tightly and simmer about 2 hours, or until tender. Remove meat and add gingersnaps and sugar into liquid in Dutch oven.
11
Simmer for 10 minutes.
12
This makes delicious gravy.

1686

kcal

Calories

Fat

119

Carbs

131

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 pot roast, 2 c. cider vinegar, 2 c. water, 12 peppercorns, 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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