Dr. Oetker's Sauerbraten
Submitted by kennasmith
Traditional German sauerbraten marinated 4 to 6 days in vinegar with peppercorns, cloves, and bay leaf, then braised until fork-tender with a gingersnap gravy. Authentic Old World pot roast at its finest.
YIELD
6 servingsPREP
8 daysCOOK
90 minREADY
8 daysSauerbraten is the crown jewel of German home cooking, and this recipe does it the old-fashioned way. A beef roast soaks in a vinegar-and-spice marinade for 4 to 6 days, developing that signature tangy, complex flavor that no shortcut can replicate.
After marinating, the meat gets browned in shortening, then braised gently for about an hour and a half with crumbled gingersnap cookies dissolving into the liquid. The gingersnaps thicken the braising liquid into a slightly sweet, warmly spiced gravy that’s uniquely German.
Serve it sliced thick with that gorgeous dark gravy ladled over the top. Kartoffelkloesse (potato dumplings) or spaetzle are the traditional sides, but egg noodles work beautifully too.
Chef Tips
- Use an earthenware or glass bowl for marinating; metal can react with the vinegar and create off flavors
- Turn the meat twice daily and top off with more vinegar and water if the liquid level drops
- Crumble the gingersnaps finely so they dissolve completely into a smooth, thick gravy
- If the gravy needs more body, whisk in a cornstarch slurry at the end
Ingredients
Directions
Peel the onion and slice into thin rings.
Wash beef, drain it well, and put in an earthenware bowl with the onion, peppercorns, cloves, bay leaf, vinegar, and 1⅓ cups water.
Cover the bowl and allow the meat to marinate in a cool place for 4 to 6 days.
Turn the meat twice daily, adding additional vinegar and water as needed to keep the meat covered.
Once the marinating is complete, remove the meat and dry it.
In a pot, heat the shortening.
Brown the meat on all sides and salt it to taste.
Carefully add 1 cup hot water from the side of the pot and crumbled ginger snaps.
Leave the pot to simmer gently with the lid on.
Turn the meat from time to time, adding water if necessary.
The will be about 1½ hours.
When the meat is ready, serve it with the gravy in which it has been cooked thickened with a bit of corn starch if necessary.
This is very good with dumplings.
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