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Sauerbraten Recipe

Ingredients

How to make it

  • In a large bowl stir together well the wine, vinegar, lemon juice, 1 cup water, onions, celery, salt, sugar, mustard seeds, nutmeg, cloves, peppercorns, parsley, and bay leaves. Add the meat and let it marinate, covered and chilled, turning occasionally, for 3 to 4 days.
  • Remove the meat from the marinade and reserve the marinade.
  • Season the meat with salt and pepper.
  • In a heavy kettle heat the oil over medium-high heat until it is hot but not smoking. Add the meat and brown on all sides.
  • Add the reserved marinade and gently simmer the mixture, covered, for 3 1/2 to 4 hours, or until the meat is tender.
  • Transfer the meat to a cutting board.
  • Strain the cooking liquid and skim off the fat.
  • Transfer 1/2 cup of the cooking liquid to a saucepan, bring to a boil, and stir in the gingersnaps and the remaining liquid, a little at a time, stirring. Boil the sauce, stirring, until it is thickened and add salt and pepper to taste.
  • Slice the meat and serve it with the sauce and potato dumplings.

Reviews & Comments 2

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    " It was excellent "
    jenniferbyrdez ate it and said...
    Another winner baby. Thanks.
    Was this review helpful? Yes Flag
    " It was excellent "
    notyourmomma ate it and said...
    Once a year preparation for my thoroughly German-American husband. I love the gingersnap gravy and I use his mother's recipe which is quite similar. I have never mastered her light touch with the potato dumplings however, mine are sodden lead weights. Any hints?
    Was this review helpful? Yes Flag

The Cook

grizzlybear CA

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