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Traditional Sauerbraten Recipe

Traditional Sauerbraten Recipe
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5.2 from 24 reviews

This traditional Sauerbraten recipe features a marinated beef roast with a rich, tangy gravy. Perfect for family dinners or festive occasions, this dish is hearty and full of flavor.

Ingredients

For the Marinade:

  • 1 cup red wine vinegar or apple cider vinegar
  • 3 cups water
  • 1 large onion, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon sugar
  • 2 bay leaves
  • 1 teaspoon whole cloves
  • 1 teaspoon whole allspice
  • 1 teaspoon black peppercorns

For the Roast:

  • 3–4 pounds beef rump roast or chuck roast
  • 2 tablespoons vegetable oil

For the Gravy:

  • 1/2 cup crushed gingersnap cookies
  • 2 cups beef broth
  • 2 tablespoons butter
  • 2 tablespoons flour

Instructions

  1. Prepare the Marinade: In a large bowl, combine the vinegar, water, onion, garlic, sugar, bay leaves, cloves, allspice, and peppercorns. Marinate the beef for 3-5 days, turning occasionally.
  2. Sear the Roast: Remove beef from marinade, pat dry, then sear in a pot until browned.
  3. Simmer the Roast: Add marinade and broth to the pot, simmer covered for 3 hours until tender.
  4. Make the Gravy: Strain marinade, return to pot, add gingersnaps. Make roux, thicken sauce.
  5. Serve: Slice beef, pour gravy over and serve with traditional sides.

Notes

  • For a deeper flavor, use a combination of beef and chicken broth for the gravy.
  • If you prefer a smoother gravy, strain the sauce before adding the gingersnaps and roux.

Nutrition

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