Sauerbraten Recipe

Name: Sauerbraten
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 2 1/2 c. water; 1 1/4 c. white vinegar; 2 onions, finely chopped; 1/2 celery root, chopped; 1 carrot, sliced; 10 peppercorns; 2 whole cloves; 1 bay leaf; 2 1/4 lb. beef; 1 tsp. salt; 1/2 tsp. pepper; 5 Tbsp. raisins; 3 1/2 oz. butter; 1 Tbsp. tomato paste; 1 Tbsp. almonds, chopped; 1 tsp. cornstarch

Servings: persons

2 1/2 c. water
1 1/4 c. white vinegar
2 onions, finely chopped
1/2 celery root, chopped
1 carrot, sliced
10 peppercorns
2 whole cloves
1 bay leaf
2 1/4 lb. beef
1 tsp. salt
1/2 tsp. pepper
5 Tbsp. raisins
3 1/2 oz. butter
1 Tbsp. tomato paste
1 Tbsp. almonds, chopped
1 tsp. cornstarch

1
Boil water and vinegar with onions, celery, carrot and spices. Allow to cool and pour over meat in pan.
2
Cover and set aside in cool place for 2 to 3 days.
3
Turn meat occasionally.
4
Remove from marinade; dry and rub with salt and pepper.
5
Soak raisins in cold water.
6
Heat fat in pan and sear meat on all sides.
7
Strain marinade and saute vegetables in same pan with meat.
8
Stir in tomato paste and add half of heated marinade.
9
Allow to simmer covered, for about 2 hours at medium heat.
10
Remove meat and keep warm.
11
Add remaining marinade to broth and stir.
12
Strain and quickly boil again with raisins and almonds, thicken with cornstarch.
13
Slice and serve with gravy.

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 16 ingredients. The key ingredients include: 2 1/2 c. water, 1 1/4 c. white vinegar, 2 onions, finely chopped, 1/2 celery root, chopped, 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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