Sauerbraten Recipe

Name: Sauerbraten
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 4 1/2 to 5 lb. sirloin tip roast; salt and pepper; 1 onion, sliced; 1 carrot, sliced; 1/2 tsp. celery seed; 2 whole cloves; 2 whole peppercorns; 1/2 c. red wine; 1/2 c. white vinegar; 1/2 tsp. dried tarragon; 1 bay leaf; water; 1/4 c. packed dark brown sugar; 4 Tbsp. flour; 3 gingersnaps

Servings: persons

4 1/2 to 5 lb. sirloin tip roast
salt and pepper
1 onion, sliced
1 carrot, sliced
1/2 tsp. celery seed
2 whole cloves
2 whole peppercorns
1/2 c. red wine
1/2 c. white vinegar
1/2 tsp. dried tarragon
1 bay leaf
water
1/4 c. packed dark brown sugar
4 Tbsp. flour
3 gingersnaps

1
Place meat in a large glass bowl.
2
Sprinkle with salt and pepper to taste.
3
Add onion, carrot, celery seed, cloves, peppercorns, wine, vinegar, tarragon and bay leaf to the bowl.
4
Add enough water so that marinade covers meat.
5
Marinate meat 4 to 5 days.
6
Day of serving, remove meat from marinade and reserve. Preheat oven to 300u00b0.
7
Roast meat 2 1/2 hours.
8
Sprinkle with the brown sugar, turning meat to coat.
9
Roast 15 minutes longer. Remove vegetables from the marinade; add the flour to it and pour into the roasting pan.
10
Add gingersnaps that have been crumbled. Roast meat with gravy 1/2 hour, stirring gravy occasionally.
11
Let meat rest 10 minutes before slicing.
12
Serve with gravy and potato pancakes.

No nutrition data on file — estimate from the ingredient list.

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 15 ingredients. The key ingredients include: 4 1/2 to 5 lb. sirloin tip roast, salt and pepper, 1 onion, sliced, 1 carrot, 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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