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Old-Country Sauerbraten

 Old-Country Sauerbraten
This recipe has been a well-guarded secret in my family for generations but I have decided to share it because it is so yummy. It is sure to be a hit in your family as well.—Inge Perreault, Oxford, New Jersey
10 ServingsPrep: 20 min. + marinating Cook: 1-1/2 hours

Ingredients

  • 2 bay leaves
  • 4 whole cloves
  • 4 cups water
  • 4 cups white vinegar
  • 4 medium onions, sliced
  • 4 garlic cloves, minced
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 beef sirloin tip roast (3 to 4 pounds)
  • 3 tablespoons butter
  • 1/4 cup sugar
  • 2 tablespoons molasses
  • 1 to 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 5 to 6 gingersnap cookies, crushed
  • Hot cooked spaetzle

Directions

  • Place bay leaves and cloves on a double thickness of cheesecloth;
  • bring up corners of cloth and tie with kitchen string to form a bag.
  • In a large saucepan, combine the water, vinegar, onions, garlic,
  • salt and pepper. Add spice bag. Bring to a boil. Remove from the
  • heat; cool completely.
  • Place the roast in a 2-gal. resealable plastic bag. Add half of the
  • marinade. Seal bag and turn to coat; refrigerate for 3 days, turning

2 of 2

Old-Country Sauerbraten (continued)

Directions (continued)

  • once each day. Cover and refrigerate remaining marinade.
  • Remove meat from marinade; discard marinade, onions and spice bag. In
  • a Dutch oven, brown roast in butter on all sides. Sprinkle with
  • sugar. Add reserved marinade. Bring to a boil. Stir in molasses.
  • Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until meat
  • is tender.
  • Remove roast to a cutting board. Cut into thin slices; set aside.
  • Skim fat from cooking juices. In a small bowl, combine cornstarch
  • and cold water until smooth; gradually stir into juices. Add
  • gingersnaps. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Return meat to gravy; heat through. Serve with spaetzle.
  • Yield: 10 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.