Sauerbraten
From bondc 16 years ago
- 240 minutes to make
- Serves 8
My godmother made the best sauerbraten I've eaten, and this is her recipe (God rest her soul). There are a couple of very important points. First, this recipe calls for a rump roast for a reason: you must have a lean roast, or you will get very unpleasant results from the marination process (use a rump roast, and not chuck). Read more Second, this needs to marinate for five days, so plan accordingly. See less
Ingredients
- 1 4-lb. rump roast shopping list
- 4 c. water shopping list
- 2 c. red wine vinegar shopping list
- 2 T. sugar shopping list
- 1/2 c. minced onions shopping list
- 3/4 c. minced celery shopping list
- 1/4 t. salt shopping list
- 1/4 t. ground pepper shopping list
- 1 t. pickling spices shopping list
- 2 T. fat (bacon grease, vegetable oil, or shortening) shopping list
- 24 crushed gingersnaps shopping list
How to make it
- First, if there is any fat (if you got a rump roast, it's unlikely) trim it off, then place the roast in a glass or plastic bowl (do not use metal!) Cover with everything but the fat and gingersnaps. Cover with plastic wrap, and refrigerate for five days (you can get away with as little as three days, but if you're not going to get the flavor of sauerbraten, what's the point of making it at all?)
- Five days later …
- Remove the roast and pat dry with paper towels. Reserve the marinade. Heat the fat in a dutch oven, and brown the roast on all sides. Pour the marinade over the roast, and bring to a boil. Cover tightly and put in a 350-degree oven for about three or three and a half hours, until the roast is fork tender. Remove the roast.
- Strain the marinade and return to the dutch oven. Bring to a boil and add the crushed gingersnaps. Stir constantly and simmer until thickened, then strain the marinade and pour over the sliced sauerbraten. Serve with Kartoffelkloessen (Potato Glaze) or Bratkartofelln (German fries) and Rotkohl.
- Kartoffelkloessen: Kartoffelkloessen Potato Dumplings
- Bratkartoffeln:
- Bratkartoffeln German Fries
- Rotkohl:
- Rotkohl
The Rating
Reviewed by 3 people-
Ive had this before ...in germany and it is to die for...sends your taste buds into lala land....Thanks for posting this..Ive tried to find the real deal and only came up with americanized versions....the gingersnaps add the finishing touch to this d...more
paprikamama
in Lake Mary loved it
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Sounds good, we lived in Germany for 6 yrs. and loved the food.. saving this one for sure.. Dugger told me about this one!
shirleyoma
in Cove loved it
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Thanks for another great recipe. Had a bunch of people over and they never had it before. They all loved it.
webdude
in Bristol loved it
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