Traditional Sauerbraten Recipe
A classic German pot roast, marinated in a flavorful mixture of vinegar, water, and spices, then slow-cooked to tender perfection.
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Marinade
- 2 cups vinegar
- 2 cups water
- 1 large onion, sliced
- 2 tablespoon sugar
- 1 tablespoon salt
- 1 teaspoon peppercorns
- 1 teaspoon mustard seeds
Sauerbraten
- 3 lbs beef roast
- 2 tablespoon oil
- 2 cups beef broth
- 1 cup crushed gingersnaps
1. Combine vinegar, water, onion, sugar, salt, peppercorns, mustard seeds, and bay leaves in a large pot. Bring to a boil, then let cool.
2. Place beef roast in a large bowl and pour the cooled marinade over it. Cover and refrigerate for 48 hours, turning occasionally.
3. Preheat oven to 325°F (165°C). Remove beef from marinade and pat dry. Strain marinade and reserve.
4. Heat oil in a large pot over medium-high heat. Brown the beef on all sides.
5. Add reserved marinade and beef broth to the pot. Bring to a boil, then cover and transfer to the oven. Cook for 3-4 hours, until beef is tender.
6. Remove beef from pot and keep warm. Strain the cooking liquid and return to the pot. Stir in crushed gingersnaps and cook until thickened.
7. Slice the beef and serve with the sauce.
Calories: 450kcal | Carbohydrates: 20g | Protein: 35g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 100mg | Sodium: 800mg | Potassium: 700mg | Fiber: 2g | Sugar: 10g | Vitamin A: 200IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 4mg
German Cuisine, Pot Roast, Sauerbraten