Traditional Sauerbraten

  4.6 – 124 reviews  • German

A flour tortilla that has been filled with a basic mixture of spices, cheese, beans, Impossible Burger, and salsa and baked makes a tasty healthier option.

Prep Time: 15 mins
Cook Time: 4 hrs
Additional Time: 2 days
Total Time: 2 days 4 hrs 15 mins
Servings: 6

Ingredients

  1. 3 pounds beef rump roast
  2. 2 large onions, chopped
  3. 1 cup red wine vinegar, or to taste
  4. 1 cup water
  5. 1 tablespoon salt
  6. 1 tablespoon ground black pepper
  7. 1 tablespoon white sugar
  8. 10 whole cloves, or more to taste
  9. 2 bay leaves, or more to taste
  10. 2 tablespoons all-purpose flour
  11. salt and ground black pepper to taste
  12. 2 tablespoons vegetable oil
  13. 10 gingersnap cookies, crumbled

Instructions

  1. Place beef rump 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. Remove meat from marinade and pat dry with paper towels, reserving marinade.
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  3. Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef.
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  5. Heat vegetable oil in a large Dutch oven or pot over medium heat; cook beef until brown on all sides, about 10 minutes.
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  7. Pour reserved marinade over beef, cover, and reduce heat to medium-low. Simmer until beef is tender, 3 1/2 to 4 hours.
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  9. Remove beef to a platter and slice.
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  11. 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.
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Nutrition Facts

Calories 456 kcal
Carbohydrate 21 g
Cholesterol 100 mg
Dietary Fiber 2 g
Protein 41 g
Saturated Fat 7 g
Sodium 1683 mg
Sugars 8 g
Fat 22 g
Unsaturated Fat 0 g

Reviews

Tamara Villanueva
I followed the recipe to the letter and I was richly rewarded. Very tasty. Not overly sweet or sour—very smooth blend that was great with spätzle.
Melissa Watson
My mother was German plus I lived in Germany for three years. We never used cookies to make the gravy which is my favorite part of the dinner, ladled over spaetzle. It has some of the marinade and sour cream in it. While growing up, my mother made this for my birthday dinner every year.
Shelia Nicholson
As with all recipes, there are many variations, and this is stand up. I have always made it a bit differently, I use a 5# roast and lard it with a larding needle with salt pork. Marinate 5 days with 3 cups wine vinegar, 3-water, chopped onion, carrot, cloves, bay leaves, pepper corns & spoonful of pickling spice. Boil, cool a bit, and marinate for 5 days. When making the gravy, I add soaked golden rasins.
Kenneth Kelly
It was good. I have also used a recipe that marinated for three days, using cider vinegar instead of red wine vinegar, and involved rubbing the meat with a mixture of dry ground ginger and salt before putting in the marinade. One trick I learned is to brown it well on all sides, then place in a Dutch oven, pour over the marinade with spices and onions, and bake covered four hours at 300 degrees F. When done, strain the cooking liquid and save it, then chill it and the meat overnight. Slice the next day, place in a shallow pan, pour over beef broth and warm covered in a slow oven for one hour. Make the gravy with the strained and defatted cooking liquid, adding finely crushed gingersnaps by the handful and whisking them in until blended before adding more. The recipe came from a German lady who ran a deli, but the rewarming in broth step is mine. It makes the meat melt in your mouth.
Sarah Barton
Hi, this is not a german Sauerbraten. I`m german, live in Cologne and over here we cook ist different. No Ginger in a traditional Sauerbraten.
Teresa Mathis
Sauer me braten,ok it’s awesome I am German and this takes me back to great just like my fathers, honestly you won that war it great!
Edward Martinez
This is so close to the recipe I have from a German lady in Germany. The main difference is once the ginger snaps are dissolved and the gravy thickened, I simmer for about an hr. I also keep the carrots and onions with it.
Ronald Friedman DDS
I didn’t like the flavor of this dish. It is a little sour and sweet with the savory meat. Had a hard time finishing the leftovers. Wish I only made one third what the recipe called for.
Emily Wheeler
I make my Sauerbraten often – except I use slices of round steak about 3/4″ thick – it can shorten the marinating time if you want – and easier to serve – no crumbling slices from the ends of a big piece of meat. Used the recipe as is except not so much salt and pepper in the marinade. Cooking time is shorter too – just check tenderness and then finish in the gravy.
Thomas Henry
I go with the longer marinade time. I usually go 1 week but I prefer spicier & with authentic spaetzle which is a another recipe in itself.
Mary Hernandez
My grandmother’s recipe (born in 1903), was passed down from her grandmother (Germany 1860’s), used more ginger snaps which was dissolved in the original liquid used as marinade. This prevents any lumps. She served it with knedliky, a Czechoslovakian dumpling. Also, she marinated carrots and celery along with the onions in the pot with the meat and cooked the carrots and onions in the Dutch oven in the oven at 325 for at LEAST 5-7 hours WITH THE marinade after browning the meat. This makes for a moister meat. Otherwise, the recipe looks correct. (I’m 100% German but 3rd generation American).
Christopher Hogan
I made this recipe several times and it has consistently been a crowd pleaser. Excellent flavor and tender meat. It’s one of our favorite recipes!
Eric Cruz
This is exactly like my great-grandmother’s recipe. The only difference is that we use chuck roast and cut the meat into 2″ cubes. This way it only needs to marinate overnight. I also make my own gingersnaps because I can’t fine any store bought that taste good. This is an absolute family favorite!
Courtney Clark
I was great, only area I need to investigate is the gingersnaps. Really did not pickup that flavor in the gravy.
Madison Benitez
I was not able to find Ginger Snap Cookies so substituted with 1/2 package Archway Soft Batch Molasses Cookies. Sauerbraten & kartoffelkloesses is comfort food. My grandmother used to make it for us, with the help of your recipe I think I’ve done her proud
Brett Ross
Absolutely delicious! Exactly like my mother used to make! Tender and full of flavor!
Nicholas Miller
My grandma used to make Sauerbraten every year for thanksgiving. I wanted to recapture that flavor, and this did it perfectly! Tastes exactly like my childhood. I did it in my instant pot using the sauté setting first, then the slow cooker setting. It really was just perfect!
Dr. Toni Page
Very, very good! We followed the recipe as it was written. The only exception was adding a bit of beef broth during the simmering of the meat, and then, after slicing up the meat and dissolving the ginger snaps in the gravy, we added the meat slices to it as well. Let that go for about 10-15 minutes and all came out quite tasty. Had it for Christmas dinner and everyone raved about how good it was. Will definitely make this again. Oh, yes, have to add that finding juniper berries was challenging.
Michelle Thomas
Worst recipe ever. I followed the recipe. I turned it 2x day over 3 days. Cooked 4 hours. It fell apart but was so dry. And the gravy had no flavor. Very disappointed. What a waste of time, effort and $.
Richard Bennett
so good! entire family’s comments about the meal over and over!
Luke Ramirez V
I made it but did not discard solids. solids make a great sauce… 4 hours simmer was not going to cut it– so intant pot pressure is the add to this recipe. served with roasted garlic mashed and red cabbage with apple.

 

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