Sauerbraten

Sauerbraten

Ready in 3 hours

A less expensive cut of beef which is pickled, cooked in the marinade and then served with a sauce which is created by adding gingersnap cookies and sour cream.

"I cannot begin to explain how excellent this was!! This is my absolute favorite meal that I have made BY FAR. I just finished my left overs the other night and I'm still craving more. I am definitely making this again. I served this with German Potato salad that I make and Spaetzel. AMAZING."

- toddellenson

Top-ranked recipe named "Sauerbraten"

5 avg, 7 review(s) 80% would make again

Ingredients

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1 cup dry red wine
1 cup apple cider vinegar
2 cups cold water
1 red onion; peeled, cut in half and sliced thin
1 tablespoon black peppercorns; coarsely crushed
3 bay leaves
3 teaspoon kosher salt; divided
1 whole star anise
1/2 teaspoon whole mustard seeds
1/2 teaspoon ground allspice
1/2 teaspoon whole cloves
1/2 teaspoon red pepper flakes
1/2 teaspoon ground ginger
1/2 teaspoon coriander seeds
3 pound beef roast; boneless and trimmed of extra fat
2 tablespoons Vegetable oil
1 large onion; peeled and chopped
4 5 carrots; peeled and cut in disks, (up to 5)
3 ribs celery; chopped
2 tablespoons Flour
1/2 cup fresh red wine; not from marinade
1/2 cup gingersnap cookies; crushed
1/2 cup sour cream
2 tablespoons parsley; fresh chopped for garnish

Original recipe makes 6

Servings  

Preparation

In a small pot combine 1 cup wine, vinegar, water, red onion, peppercorns, bay leaves, 1 teaspoon salt, star anise, mustard seeds, allspice, cloves, red pepper flakes, ginger and coriander seeds. Bring this to a boil, remove from heat and allow to cool to room temperature.

Place the beef which has been trimmed of extra fat into a glass or plastic container (with a lid) that will hold it's size with the marinade. When the marinade has cooled to room temperature, pour over the beef, cover and refrigerate for 2 or 3 days. Depending on the size and shape of your piece of beef, if not totally covered with the marinade, then turn it over every 12 hours.

The day of cooking, remove the meat from the marinade and pat dry with paper towels. Remove the seeds and peppercorns that stick to the meat. Strain the marinade, discarding the onion and spices and reserving the liquid.

Use a large (5-6 quart) pot with a lid to cook the roast and veggies after browning in a large skillet. Heat the oil in a large skillet over high heat and brown the meat on all sides, about 20-30 minutes total. Place the meat in the pot. Using the same skillet add chopped onion carrots and celery and cook over medium heat until soft and lightly brown, about 10 minutes. Sprinkle the flour and 1 teaspoon salt over the veggies in the skillet and continue to cook for 3 or 4 more minutes, constantly stirring. Pour in the 1/2 cup wine over the veggies in the skillet, stir and pour all into the pot with the meat. To the pot holding the beef and veggies add the reserved strained marinade. Bring to a boil, reduce heat to a simmer and cook gently for 2 1/2 to 3 hours, until the meat is fork tender.

Remove the meat to a platter and cover to keep warm. Using a spoon, go along the top surface and remove any fat in the pot which the meat has rendered.

Add the gingersnap cookies and stir until the cookies dissolve and thicken the sauce. Remove from heat and using a whisk stir in the sour cream.

Adjust salt and pepper and serve the sauce over the meat. Garnish with parsley.

Serve with dumplings or boiled potatoes.

Credits

Added on Award Medal

Sauerbraten photo by weckle weckle

Sauerbraten marinade photo by weckle weckle

Calories Per Serving: 891 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I cannot begin to explain how excellent this was!! This is my absolute favorite meal that I have made BY FAR. I just finished my left overs the other night and I'm still craving more. I am definitely making this again. I served this with German Potato salad that I make and Spaetzel. AMAZING.
toddellenson 5 months ago
Just got back from Vienna (Austria) and made this for my hosts along with one of the potato dumpling recipes and shredded cabbage with apple cider vinegar and pumpkin seed oil. They proclaimed it (the sauerbratten) better than their version. The time of marinade is the key-2 days minimum and 3 days if at all possible. Also I recommend a dry red wine for the marinade as it seems to leave a better aftertaste and is more palate cleansing than a sweeter red wine.
BengalCajunChef 3 years ago
wow this recipe looks exceptional,,,cant wait to try this for my german hubby!!!have a good nite, CCheryl
CCheryl 4 years ago
I am off to Germany in two weeks and I don't think I will get a better sauerbraten This is amazing I highly recommend and leave for at least two days!!
misselainey 4 years ago
This is so worth the 2 to 3 day wait for the marinade to do it's job! I like to serve spaetzle, dumplings, boiled potatoes or egg noodles along side with the delicious sauce!
weckle 4 years ago
I haven't made Gina's sauerbraten yet but she made it and I was lucky enough to sample some for dinner. Absolutely delicious! The perfect dish to welcome in the fall weather.
sherlocki 4 years ago
A lot of flavor from an inexpensive cut of beef. The aroma while cooking is amazing! [I posted this recipe.]
weckle 4 years ago
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