German Sauerbraten

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Classic German beef pot roast that is marinated with vinegar, spices and seasonings. It's traditionally served with red cabbage and/or spaetzle or even pasta. Perfect for celebrating Oktoberfest.

 
  
. Prep
30 min.
Cook
4 hrs
Ready In
3 days, 4 hrs,
8 servings
Trans-fat Free
 
Metric measurements

Ingredients

4pounds beef roast, rump or sirloin tip
1 1/2cups apple cider vinegar
3/4cup water
3medium onions sliced
2each celery stalks sliced
2each carrots sliced
10each black peppercorns whole*
10each cloves whole*
3each bay leaves *
1tablespoon brown sugarVideo
2tablespoons sugarVideo
1 1/2teaspoons salt
1x flour, all-purpose *
3tablespoons vegetable oil
gravy
3cups drippings plus*
5tablespoons flour, all-purpose
5tablespoons gingersnap crumbs *
* not incl. in nutrient facts

Directions

Two to three days before serving, wipe the meat with a damp cloth, then place in a large plastic bag.

In a large bowl, thoroughly combine vinegar, water,onions, celery, carrots, pepper, cloves, bay leaves, both sugar and salt; pour over meat.

Fasten bag tightly and lay flat in a 9" X 13" pan.

Refrigerate, turning bag each day. (If you like sour sauerbraten, let marinate for 4 days.)

When ready to cook, remove meat (saving marinade) and dry well.

Rub the surface lightly with flour. In a Dutch oven , heat oil and slowly brown the meat well on all sides.

Add 1 cup of the marinade liquid plus some of the vegetables and bay leaves.

Cover tightly and simmer on surface heat or in a preheated 350oF oven for 3 to 4 hours until the meat is fork tender.

If needed, add more marinade during the cooking time to keep at least 1/2 inch liquid in the Dutch oven .

Remove the meat and keep warm until ready to slice.

Into a large measuring cup, strain the drippings.

Add several ice cubes and let stand for a few minutes until the fat separates out.

Remove the fat, then make the gravy.

TO MAKE THE GRAVY: In the Dutch oven , combine the gravy ingredients, stir and cook for about 5 minutes over medium heat until gravy has thickened.

Taste for seasonings and adjust if necessary.

This makes about 3 cups of gravy.

First published: last updated: 2014-03-10

 
 
 
 
4.0 stars - based on 3 ratings, best: 5, worst: 0, reviews: 1

Reviews


Reviewed: over 1 year ago

Sean made this dish from two days ago, because of the overnight marination, which really made the beef very flavorful. Served it with Suss-Saures Rotkraut (Sweet-And-Sour Red Cabbage), and he seemed very happy to his supper :)

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2 comments

what type of Vinegar isit ?, I would like to cook this for my german girl friend, can anyone help me with this please.
David.

justdavid53
Broughton, United Kingdom about 3 years ago

Just edited the recipe, so the vinegar should be apple cider vinegar. And any other question, let us know! Wish you and your girl friend will enjoy this dish :)

happyzhangbo
Islamorada, United States about 3 years ago
 
 

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Nutrition Facts

Serving Size 376g (13.3 oz)
Amount per Serving
Calories 56231% of calories from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 200mg 67%
Sodium 548mg 23%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 7%
Sugars g
Protein 131g
Vitamin A 52% Vitamin C 7%
Calcium 4% Iron 36%
* based on a 2,000 calorie diet How is this calculated?