Classic Sauerbraten

    Classic Sauerbraten

    Recipe Picture:Classic Sauerbraten
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    Classic Sauerbraten

    (33)
    3days4hours


    32 people made this

    Sauerbraten is one of Germany's national dishes - beef round marinated for three days and then slowly braised.

    Ingredients
    Serves: 8 

    • 1 1/2 cups (350ml) red wine vinegar
    • 1/2 cup (125ml) dry red wine
    • 2 onions, sliced
    • 2 carrots, sliced
    • 1 bay leaf
    • 1/8 teaspoon whole allspice
    • 3 whole cloves
    • 1 tablespoon black peppercorns
    • 1 tablespoon salt
    • 2 kg beef round steak
    • 125g butter
    • 1 tablespoon vegetable oil
    • 5 tablespoons plain flour
    • 1 tablespoon white sugar
    • 2/3 cup crushed gingersnap biscuits

    Directions
    Preparation:20min  ›  Cook:4hours  ›  Extra time:3days marinating  ›  Ready in:3days4hours20min 

    1. In large non-metal bowl, combine red wine vinegar, red wine, onions, carrots, bay leaf, whole allspice, whole cloves, peppercorns and salt. Place roast in marinade, cover and refrigerate 3 days, turning once daily.
    2. Remove roast from marinade; wipe dry. In a large saucepan, heat the marinade over medium-low heat. Melt 65g butter with the oil in a casserole dish over medium heat. Brown the beef on all sides, sprinkling the flour over it as you turn it. Pour heated marinade into casserole dish with the roast, cover, reduce heat to low and simmer 3 hours, until beef is tender.
    3. Pour the marinade off from the meat, skim off the fat and strain. In a large frypan over low heat, melt remaining 65g butter with sugar. Cook and stir until golden in colour. Pour in the strained marinade slowly, stirring until smooth and thickened. Sprinkle in the gingersnaps. Pour sauce over the meat in the casserole dish, return the pot to low heat and simmer 30 minutes. Serve.
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    Reviews and Ratings
    Global Ratings:
    (33)

    Reviews in English (29)

    by
    24

    Absolutely fantastic! I had a craving for sauerbraten and decided to go with this recipe and my husband and I loved it! I must admit, I was a little skeptical of the gingersnaps, but this ingredient made the recipe outstanding. The meat came out very tender and the sauce was fantastic. I'm going to forward this recipe on to my family and friends. I recommend serving with potato pancakes w/ applesauce & sour cream and red cabbage. Thank you so much!!  -  13 Nov 2005  (Review from Allrecipes USA and Canada)

    by
    15

    I served this to my husband and parents, and everyone raved about it! I made a few minor changes. I used cider vinegar instead. Also I used half the amount of butter, and it was still very rich. Oh, and I loved it with the gingersnaps! I found it very easy to marinate inside a ziplock freezer bag. I just flipped it over once a day.  -  03 Oct 2004  (Review from Allrecipes USA and Canada)

    by
    14

    It doesn't get any better than this! Make sure you marinate your meat for the full three days. Your taste buds will thank you for this authentic recipe! Thanks Jean.  -  27 Sep 2002  (Review from Allrecipes USA and Canada)

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