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German Sauerbraten

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

14 ServingsPrep: 10 min. + marinating Cook: 10 min. + simmering

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

2 of 2

German Sauerbraten (continued)

Directions (continued)

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.

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.