Sauerbraten Recipe

Name: Sauerbraten
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 clove garlic, minced; 1 teaspoon salt; 1/4 teaspoon pepper; 1 (3 1/2- to 4-pound) beef shoulder roast; 1 cup water; 1 cup vinegar; 1 medium onion, thinly sliced; 1/4 cup sugar; 1 teaspoon whole peppercorns; 2 bay leaves; 1/4 cup all-purpose flour; 2 tablespoons vegetable oil

Servings: persons

1 clove garlic, minced
1 teaspoon salt
1/4 teaspoon pepper
1 (3 1/2- to 4-pound) beef shoulder roast
1 cup water
1 cup vinegar
1 medium onion, thinly sliced
1/4 cup sugar
1 teaspoon whole peppercorns
2 bay leaves
1/4 cup all-purpose flour
2 tablespoons vegetable oil

1
Combine garlic, salt, and pepper; rub entire surface of roast with mixture. Place in a large container
2
Combine water, vinegar, onion, sugar, peppercorns, and bay leaves in a large saucepan. Cook over medium heat 5 minutes. Pour sauce over meat; cover and refrigerate at least 7 days, turning meat once a day.
3
Remove roast, reserving marinade. Remove and discard peppercorns and bay leaves from marinade. Dredge roast in flour. Brown roast on all sides in hot oil in a large Dutch oven. Add reserved marinade; bring to a boil. Reduce heat; cover and simmer 3 hours or until roast is tender. Remove roast to a serving platter.

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 clove garlic, minced, 1 teaspoon salt, 1/4 teaspoon pepper, 1 (3 1/2- to 4-pound) beef shoulder roast, 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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