How to make it

  • Place meat in a large plastic bag.
  • In a large bowl, thoroughly combine vinegar, wine, water, onions, celery, carrots, pepper, cloves, bay leaves, sugar and salt; pour over meat.
  • Fasten bag tightly and lay flat in a 9" X 13" pan.
  • Refrigerate 2-3 days, 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 350° F 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.

Reviews & Comments 4

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    " It was excellent "
    momo_55grandma ate it and said...
    wow maybe I like greek food this sounds deelicous very interesting thanks buddy
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  • conner909 6 years ago
    I like German food, actually, but seldom pass a German restaurant...odd, you'd think there would be more of them around! Haven't made sauerbraten in years but I like it and this one looks really good. I do love spaetzle and have a spaetzle maker! bookmarking this one to make soon! Good post!
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  • pat2me 6 years ago
    Oh, wonderful! Saving this one!
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  • dogfool 6 years ago
    I love german food as well and absolutely love sauerbraten. SErved with spaetle or potatoe dumplings Yum!
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