Ingredients

How to make it

  • Place the trimmed beef in a nonmetallic crock or barrel.
  • Add all the marinade ingredients to the crock. If the meat is not completely covered by the liquid, add equal parts vinegar and water until it is. Cover.
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  • Refrigerate for 3-4 days. Turn the meat in the marinade every day.
  • ======================================
  • 4. Remove the meat from the marinade. Dry the meat thoroughly with towels.
  • 5. Brown the meat on all sides. This may be done on the range in an iron skillet, on a very hot griddle, under the broiler, or in a brazier in a hot oven.
  • 6. Place the meat in a braising pan. Strain the marinade. Add the vegetables to the meat and enough of the liquid to cover the meat by half. Cover and braise in a 300°F (150°C) oven until the meat is tender, about 2-3 hours.
  • 7. Remove the meat from the braising liquid and transfer to a hotel pan. Set aside.
  • 8. Strain 2 qt (2 L) of the braising liquid into a saucepan and skim off fat. Bring to a boil. Reduce to about 1.5 qt (1.5 L).
  • 9. Add wine and boil another 2-3 minutes.
  • 10. Reduce heat to a simmer and stir in the gingersnap crumbs. Simmer another 3-4 minutes. Remove from heat and let stand 5 minutes to allow the crumbs to be completely absorbed.
  • 11. Slice the meat across the grain. Serve 4 oz (125 g) meat per portion, overlapping the slices on the plate. Ladle 2 oz (60 mL) sauce over the meat.
  • Notes:
  • If you are preparing this item in large quantities and are using whole bottom round (called gooseneck), separate the eye of round from the bottom round, and cut the bottom round in half lengthwise, so that two pieces are about the size of the eye of round.
  • Brisket or chuck may also be used for sauerbraten. They will not make attractive slices, but the eating quality will be very good.
  • Variations:
  • Sauerbraten with Sour Cream Gravy
  • Marinate and braise meat as in basic recipe. Prepare gravy through step 8. Thicken the sauce with a roux made of 4 oz (125 g) butter or beef fat, 4 oz (125 g) flour, and 2 oz (60 g) sugar. Cook the roux until well browned and thicken the sauce. Omit wine and add 8 oz (250 mL) sour cream.

Reviews & Comments 10

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    " It was excellent "
    mrsc543 ate it and said...
    Fabulous post!
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    " It was excellent "
    m2googee ate it and said...
    What a fantastic post. You have my 5 but deserve more. Thanks for posting.
    Was this review helpful? Yes Flag
    " It was excellent "
    valinkenmore ate it and said...
    Thanks for the wonderful post - I make this every fall around Oktoberfest. It's rapidly approaching so I'll be using your recipe this year! Thanks Chef.
    Valerie
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  • ladychablis 5 years ago
    I've been using this recipe for about 30 years. only we use 2 C white vinegar and 2 C white wine in the marinade. it's so fantastic, isn't it?! love german food...not sure why. 3 out of 4 great-grandparents came from there, but that was quite a while back! 5 forks!
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  • binky67 5 years ago
    Sounds like my Mama's Sauerbraten, High 5!!
    Was this review helpful? Yes Flag
    " It was excellent "
    pleclare ate it and said...
    Love sauerberaten!!!
    Was this review helpful? Yes Flag
    " It was excellent "
    cuzpat ate it and said...
    This would taste so good about now! high 5!
    Was this review helpful? Yes Flag
    " It was excellent "
    dagnabbit ate it and said...
    FIVE
    Pete
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    " It was excellent "
    momo_55grandma ate it and said...
    great post luv sauerbraten Chef thanks
    Was this review helpful? Yes Flag
    " It was excellent "
    ditty ate it and said...
    Sounds great - tks for the metric measurements - that'll save me some time :-)
    Was this review helpful? Yes Flag

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