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German Sauerbraten Recipe

German Sauerbraten Recipe photo by Taste of Home

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Our family loves it when Mom prepares this wonderful old-world dish. The tender beef has a bold blend of mouthwatering seasonings. It smells so good in the oven and tastes even better—Cathy Eland, Highttown, New Jersey

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German Sauerbraten Recipe

Prep: 10 min. + marinating Cook: 10 min. + simmering

Yield: 14 Servings

10 10 20

Ingredients

2 teaspoons salt
1 teaspoon ground ginger
1 beef top round roast (4 pounds)
2-1/2 cups water
2 cups cider vinegar
1/3 cup sugar
2 medium onions, sliced, divided
2 tablespoons mixed pickling spices, divided
1 teaspoon whole peppercorns, divided
8 whole cloves, divided
2 bay leaves, divided
2 tablespoons vegetable oil
14 to 16 gingersnaps, crushed

Directions

In a small bowl, combine salt and ginger; rub over roast. Place in a deep glass bowl. In a large bowl, combine the water, vinegar and sugar. Pour half of marinade into a large saucepan; add half of the onions, pickling spices, peppercorns, cloves and bay leaves. Bring to a boil. Pour over roast; turn to coat. Cover and refrigerate for 2 days, turning twice a day.
To the remaining marinade, add the remaining onions, pickling spices, peppercorns, cloves and bay leaves. Cover and refrigerate.
Drain and discard marinade from roast; pat roast dry. In a Dutch oven over medium-high heat, brown roast in oil on all sides. Pour 1 cup of reserved marinade with all of the onions and seasonings over roast (cover and refrigerate remaining marinade). Bring to a boil. Reduce heat; cover and simmer for 3 hours or until meat is tender.
Strain cooking juices, discarding onions and seasonings. Add enough reserved marinade to the cooking juices to measure 3 cups. Pour into a large saucepan; bring to a boil. Add gingersnaps; reduce heat and simmer until gravy is thickened. Slice roast and serve with gravy. Yield: 14 servings.

Originally published as German Sauerbraten in Taste of Home February/March 2001, p35

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviews for German Sauerbraten

German Sauerbraten

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Reviewed on Nov. 23, 2011 by crossties1

Didn't think about mentioning before- you have to like the spices to enjoy this dish. It is distinctly not American. More of a sweet, deep flavor. If you don't enjoy cloves, bay leaves, etc, this would not be the dish for you. My husband, a very picky eater, loved this dish.

Reviewed on May. 05, 2011 by creamofthecook

Followed this recipe exactly. The meat was very tender. The gravy interesting especially when making it. It thickened up as soon as I stirred in the cookies. Served it with buttered egg noodles. I imagine it tasted just like it was supposed to. I did not like it at all. No one went for seconds in my house. Won't be making this again.

Reviewed on Sep. 07, 2010 by katlaydee3

Loved this recipe. I actually made the whole menu and everything was excellent. My only change was that the store did not have top round roast so I got sirloin tip instead.

Reviewed on Dec. 12, 2009 by crossties1

so worth the time. I have loved this every time, and it is a requested dish. Very filling. Don't skip the gingersnaps... they completely make the gravy!

Reviewed on Oct. 24, 2009 by lindaann888

This is the best sauerbraten recipe ever. I marinated it longer than 3 days and it was great.