Sauerbraten

Sauerbraten

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Sauerbraten is a popular traditional German pot roast recipe that marinates a less tender cut of meat in a high acid marinade for days to make it soft and tender. Our recipe is using a rump roast, but you can…

Sauerbraten is a popular traditional German pot roast recipe that marinates a less tender cut of meat in a high acid marinade for days to make it soft and tender. Our recipe is using a rump roast, but you can also use other round roasts or chuck roasts if you would prefer. At the end of the process of making this dish, we crush gingersnap cookies into the sauce to thicken it. It may seem a bit strange, but what it does is thicken the sauce and provide a sweet balance to the pickled flavors of the gravy. If you don’t have cookies, you can use ground ginger and flour to thicken until you reach the consistency you like. What do you think of our sauerbraten recipe? Do you have a traditional recipe that you use to make this dish at home? Let us know what you think in the comments below!

Ingredients

Prep Time

30 min

Total Time

3 days

Yield

Makes 6 to 8 servings of roast
  • 4 lb(s) Leahy's Angus Beef Rump Roast
  • 2 cup(s) Water
  • 1 cup(s) Red Wine ( dry, old opened wine is best!)
  • 1 cup(s) Cider Vinegar
  • Lemon ( juice from one lemon)
  • 1 Onion ( sliced)
  • 1 Carrot ( chopped)
  • 10 whole Cloves
  • 4 clove(s) Garlic ( crushed)
  • 2 Bay Leaf
  • 2 Tbsp Salt
  • 1 tsp Whole Peppercorns
  • 2 Tbsp White Sugar
  • .25 lb(s) Gingersnap Cookies ( crushed)

Directions

  • 1

    Add the water, wine, vinegar, lemon juice, onion, carrot, cloves, garlic, bay leaf, salt and peppercorns into a large saucepan. Stir to combine, cover and bring to a boil. Lower the heat and simmer for 10 minutes. Remove from heat and let cool enough for 15 minutes.

  • 2

    Place the roast in a nonreactive (glass, earthenware, plastic or enamel) oven-safe container and pour the cooled marinade over the roast. Place the roast in the refrigerator and let sit for three days. Turn it over once per day so that all sides soak in the marinade.

  • 3

    After three days of marinating, remove the roast from the refrigerator and sprinkle the sugar into the marinade. Cover the dish and cook at 325ºF for 4 hours.

  • 4

    After cooking, remove the meat and place back in the oven to stay warm. Strain the liquid to remove all solids and return to a pan.

  • 5

    Heat the liquid to medium high heat and whisk in the crushed cookies until the sauce is thickened.

  • 6

    Serve slices of roast with the sauce poured over top and sides of roasted potatoes, vegetables or spatzle. Pair with your favorite German beer and enjoy!


Get more great recipes at lakegenevacountrymeats.com

Recommended Pairings

Pinot Noir

Pinot Noir

Pinot Noir is a thin-skinned grape that produces light red wines. The best Pinot Noirs are fruity, earthy and spicy and very easy to drink!


Top Regions:

  • Burgundy, France
  • Sonoma, California
  • Oregon

Pairs great with:

  • Pinot Noir can work with a variety of foods from salmon to pork to mushrooms
 

Amber Ale

Amber Ale

A great middle ground style of beer, Amber ales have moderate hops and moderate malt.


Pairs great with:

  • Anything hot off the grill, light cheeses

Reviews

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