Sauerbraten Recipe

Name: Sauerbraten
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 (4 lb) beef roast (rump or your favorite cut); 2 cups cider vinegar; 2 cups water; 12 peppercorns; 4 bay leaves; 4 whole cloves; 1 1/2 teaspoons salt; 1/4 teaspoon pepper; 12 carrots, cut in strips; 6 onions, sliced; 12 gingersnaps (about 3/4 cup, crushed); 1 tablespoon sugar

Servings: persons

1 (4 lb) beef roast (rump or your favorite cut)
2 cups cider vinegar
2 cups water
12 peppercorns
4 bay leaves
4 whole cloves
1 1/2 teaspoons salt
1/4 teaspoon pepper
12 carrots, cut in strips
6 onions, sliced
12 gingersnaps (about 3/4 cup, crushed)
1 tablespoon sugar

1
Place meat in a bowl, set aside.
2
Combine vinegar, water, peppercorns, bay leaves, cloves, salt and pepper in a sauce pan and heat just to boiling.
3
Remove from heat; cool slightly.
4
Pour mixture over meat, and let cool.
5
Cover bowl tightly and refrigerate for 5 days, turning meat once a day.
6
Remove meat from marinade and drain thoroughly.
7
Strain and reserve marinade.
8
Put pot roast into a Dutch oven (very large covered pot), and brown meat on both sides.
9
Add 1 cup of the reserved marinade, the carrots and onions.
10
Bring rapidly to boiling, cover tightly and simmer about 2 hours, or until tender.
11
If necessary, add more marinade while simmering.
12
Remove meat to a warm platter and keep warm.
13
Stir the crushed gingersnaps and sugar into the liquid in Dutch oven.
14
Simmer the gravy for 10 minutes.
15
Serve Sauerbraten with the gingersnap gravy, red or white cabbage and kartoffel balle (potato balls) to complete the meal.

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 12 ingredients. The key ingredients include: 1 (4 lb) beef roast (rump or your favorite cut), 2 cups cider vinegar, 2 cups 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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