Traditional Sauerbraten

The melt-in-your-mouth consistency and delicious taste of this classic Sauerbraten recipe, which includes a sweet-savory sauce, are unmatched.

What is Sauerbraten?

Traditionally, beef is used to prepare the German roast known as sauerbraten, which is made using marinated meat. The meat is marinated for days at a time since it’s often made with tougher cuts (usually the rump roast). The roast is sliced and served with a sauce. Gingersnaps are used to make the gravy in certain recipes.

Ingredients for Sauerbraten

To prepare this Sauerbraten recipe at home, you will need the following ingredients:

• Beef: Begin with a 3-pound beef rump roast.
• Onions: Two diced onions provide a robust taste.
• Red wine vinegar: Red wine vinegar helps tenderize the meat and imparts a tanginess.
• Water: For the marinade, you’ll need a cup of water.
• Flavorings: Add salt, black pepper, bay leaves, and whole cloves to the marinade.
• Flour: All-purpose flour guarantees flawlessly browned meat.
• Sugar: A tablespoon of white sugar adds a touch of sweetness.
• Oil: Vegetable oil softens the flesh and increases moisture.
• Gingersnaps: The sweet-savory gravy needs crumbled gingersnap cookies.

Making Sourbraten

The complete recipe with instructions is provided below, but this is a quick summary of what to expect when preparing handmade Sauerbraten with gingersnap gravy:

1. Put the flesh in the fridge to marinate for a maximum of three days.
2. The rump roast should be coated with seasoned flour.
3. In oil, brown the meat on all sides.
4. Cover and cook the beef in the reserved marinade over medium-low heat.
5. Cook until the meat is soft.
6. Serve the sliced beef with the gravy you made.

Ingredients

• The original recipe produces six portions.
• 3 pounds of beef rump roast
• two big, chopped onions
• 1 cup red wine vinegar, or more if desired
• 1 cup of water
• a tablespoon of salt
• One tablespoon of ground black pepper
• one tablespoon of white sugar
• at least 10 entire cloves, or more according to taste
• Two bay leaves, or more, as desired
• 2 tablespoons all-purpose flour
• Add salt and ground black pepper to suit your taste.
• two tablespoons of vegetable oil
• Ten crumbled gingersnap cookies.

Instructions

step 1

Add sugar, cloves, bay leaves, vinegar, water, onions, beef rump roast, 1 tablespoon salt, and 1 tablespoon black pepper to a large saucepan. Turn the meat every day and store it covered in the refrigerator for two to three days. Take the flesh out of the marinade and pat it dry using paper towels; keep the marinade aside.

step 2

In a large bowl, season the flour with salt and black pepper to taste. Cover the beef with the flour mixture.

step 3

Over medium heat, heat the vegetable oil in a large Dutch oven or pot; cook the beef for about 10 minutes, or until it is brown on all sides.

step 4

Reduce the heat to medium-low, cover, and pour the reserved marinade over the beef. From 3 1/2 to 4 hours, simmer until the beef is soft.

step 5

Take the beef out of the skillet and cut it.

step 6

Strain out the solids from any remaining liquid and continue to cook over medium heat. Simmer for approximately 10 minutes, or until the gravy thickens, after adding gingersnap biscuits. Over sliced beef, serve gravy.

Nutrition Facts