German Sauerbraten Recipe
- 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
- 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.
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for German Sauerbraten(5)
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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.
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.
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.
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!
This is the best sauerbraten recipe ever. I marinated it longer than 3 days and it was great.
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