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Newly Crunchy
by 
Brandy Nelson

Traditional German Sauerbraten Recipe

1/8/2013

25 Comments

 
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I am always looking for new things to do with beef. I make a killer pot roast with gravy, but I wanted to change things up a bit. Since my husband loves German foods, I immediately thought of Sauerbraten. I have made this several times, since my ex-husband is a redneck..oops...I mean avid hunter, and would like me to prepare deer roasts in this manner. (Poor Bambi! No, I don't eat game. No offense to those of you who do! )

So I thought I would surprise Dan with this German dish using real beef, since we don't do the whole hunting thing here. Making Sauerbraten is a process...It takes a few days. The meat must be marinated in a vinegar based mixture for 2-3 days, which allows the meat to become super-tender and get that great, sour flavor that the dish is named for. Imagine the most tender, delicious pot roast but with an unexpected yet savory tang...That, my friends, is what you get with Sauerbraten!

Needless to say, Dan was ecstatic and absolutely loved this meal. I served the Sauerbraten with red-skin mashed potatoes and glazed baby carrots. It was fantastic! Of course you can go full on German and serve pickled red cabbage, sauerkraut, beets, or  boiled potatoes with it as well.

Want the recipe? Keep reading!

German Sauerbraten Recipe :

Ingredients:
  • 3 pounds beef chuck tender roast
  • 1 large onion, chopped
  • 1.5  cups red wine vinegar
  • 1 cup beef stock
  • 1 tablespoon sea salt
  • 1 tablespoon freshly ground black pepper
  • 2 tablespoons white sugar
  • 10 whole cloves, or more to taste
  • 2 bay leaves
  • 2 tablespoons all-purpose flour
  • salt and ground black pepper to taste
  • 2 tablespoons vegetable oil
  • 10 gingersnap cookies, crumbled
Directions:


  1. Place chuck roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot. Cover and refrigerate for 2 to 3 days, turning meat daily. (Yes, you really DO need to marinate for a few days. Good things come to those who wait!) Remove meat from marinade and pat dry with paper towels, reserving marinade.
  2. Season flour to taste with salt and black pepper in a large bowl. Sprinkle over beef.
  3. Heat vegetable oil in a large Dutch oven or pot over medium heat; cook beef until brown on all sides, about 10 minutes. Pour reserved marinade over beef, cover, and reduce heat to medium-low. Simmer until beef is tender, 3 1/2 to 4 hours. Remove beef to a platter and slice.
  4. Strain solids from remaining liquid and continue cooking over medium heat. Add gingersnap cookies and simmer until gravy is thickened about 10 minutes. Serve gravy over sliced beef.


25 Comments
Kim link
1/10/2013 08:42:57 am

The recipe sounds A-mazing! I love German food, but I have never actually thought of making sauerbraten!!! I have three young boys and I think they might like this too....thanks for posting!

Reply
jaci
7/6/2015 09:46:32 am

I have pinned this and posted the recipe on my FB page. I started the process today for serving this on Thursday. Can't WaiT :)

Reply
Fred
9/16/2015 12:20:44 pm

Danke fur das recipe! I do love Sauerbraten. German cuisine is so VERY underrated!

Reply
Katherine
1/7/2016 02:32:32 pm

This is something my mom made and I loved it! Served with potato pancakes and red cabbage so amazing.

Reply
Fred
1/18/2016 09:41:41 am

Sounds delicious Katherine!:)

Reply
Eric
9/18/2016 02:48:41 pm

Last night I made this it was so good, the only thing add the gingersnaps slow and taste, mine was a little to sweet but real good and meat was tender.

Reply
Concetta
10/14/2016 04:53:32 am

Did you really use 1 Tbsp pepper as the recipe stated? Seems like a lot.

Reply
Robert Fowler link
3/5/2018 03:13:35 pm

When using black pepper in a vinegar based marinade use cracked black pepper and 1 T is about right The subs. that I prefer ; use a cube roast like Rump, brown sugar. and a good sized onion sliced in the marinade, and one diced fine in the in the cooking broth. I also like cider vinegar ( not cider flavored) the real stuff. DO NOT LEAVE OFF THE GINGER SNAP GRAVY.

Fred
9/21/2016 11:42:42 am

German cuisine kicks A$$!!!!!

Reply
Concetta
10/14/2016 04:48:03 am

I started the marinating yesterday, do you really use 1 Tbsp of pepper? Seems excessive, I'm nervous!

Reply
Brandy
10/21/2016 02:32:54 pm

Yes, I really use that much pepper. You could always adjust, but it doesn't end up being super-strong. (I like pepper, though!)

Reply
Fred
10/22/2016 07:08:53 am

I like pepper too!

Doris A Ganzy
2/2/2017 11:01:01 am

Reply
Fred
2/6/2017 09:43:08 am

What you say??☺

Reply
Joanna
3/9/2017 03:06:35 pm

So where do you use the beef stock

Reply
Dani
4/23/2017 05:45:02 pm

So the stock would be the water part of the marinade... Since there is no water amount listed in the ingredients .. but in my mind o feel that is what they ment in the directions

Reply
Robert Fowler
3/5/2018 03:15:56 pm

Yes the stock is in the marinade.

denise low
3/12/2017 02:49:45 pm

I think I would love to try this one out.

Reply
Fred
3/17/2017 12:25:55 pm

Its delicious Denise!😊

Reply
Tom
9/10/2017 11:42:51 pm

What a winner!!! I made mine with no salt and used salt substitute from trader Joe. It tasted just fine. Substituted chicken for beef broth. I browned the meat before I braised it in the marinade. Deglazed the pan with some wine and threw that in. Once j strained the marinade I couldn't bare not using all those onion chunks, so I puréed them and out them back in the gravy. Lastly, to give the gravy some sheen, I whisked in a knob of butter. Wunderbar!!!

Reply
Bunny
9/30/2017 05:02:48 pm

I've made a similar recipe before. Tbis was easier, and the result was amazing. Served with potato pancakes, sweet and sour beets in addition to carrots that i cooked with the beef. Added a little honey to the carrots when serving. Even my 10y/o grandson had no complaints. Waiting for the apple strudel to come out of the oven. Happy October fest.

Reply
Vicki
9/30/2017 07:04:39 pm

My mom always added sour cream or cream to the gravy

Reply
Fred
10/5/2017 02:51:59 pm

Sounds good Vicky! I F#@KING LOVE German cuisine!!!🇩🇪

Reply
Debra link
10/16/2018 08:09:16 am

My mother always added Maggi to hers, I have not seen this in any of the recipes. I use it alot love the flavor it adds

Reply
Fred
10/23/2018 02:09:04 pm

Jawohl Debra!:)

Reply

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