Rating: 4.7 stars
37 Ratings
  • 5 star values: 28
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Enjoy! I omit the gingersnaps , because I don't like the flavor.

Recipe Summary

prep:
20 mins
cook:
4 hrs
additional:
3 days
total:
3 days
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In large non-metal bowl, combine red wine vinegar, red wine, onions, carrots, bay leaf, whole allspice, whole cloves, peppercorns and salt. Place roast in marinade, cover and refrigerate 3 days, turning once daily.

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  • Remove roast from marinade; wipe dry. In a large saucepan, heat the marinade over medium-low heat. Melt 1/4 cup butter with the oil in a Dutch oven over medium heat. Brown the beef on all sides, sprinkling the flour over it as you turn it. Pour heated marinade into Dutch oven with the roast, cover, reduce heat to low and simmer 3 hours, until beef is tender.

  • Pour the marinade off from the meat, skim off the fat, and strain. In a large skillet over low heat, melt remaining 1/4 cup butter with sugar. Cook and stir until golden in color. Pour in the strained marinade slowly, stirring until smooth and thickened. Sprinkle in the gingersnaps. Pour sauce over the meat in the Dutch oven, return the pot to low heat and simmer 30 minutes. Serve.

Nutrition Facts

715 calories; protein 46.3g; carbohydrates 20.7g; fat 47.5g; cholesterol 168.9mg; sodium 1148mg. Full Nutrition
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Reviews (29)

Most helpful positive review

Rating: 5 stars
11/14/2005
Absolutely fantastic! I had a craving for sauerbraten and decided to go with this recipe and my husband and I loved it! I must admit, I was a little skeptical of the gingersnaps, but this ingredient made the recipe outstanding. The meat came out very tender and the sauce was fantastic. I'm going to forward this recipe on to my family and friends. I recommend serving with potato pancakes w/ applesauce & sour cream and red cabbage. Thank you so much!! Read More
(25)

Most helpful critical review

Rating: 3 stars
04/02/2007
I can't say that I liked this very much...it is just not my kind of thing...but my dad seemed to like it. I think that the amount of gingersnap crumbs is too much...there was way too much of a "floury" taste to the sauce. Everything was going so well as I tasted it until I added all of the snap crumbs. It says "2/3 cup crushed snaps but I think it should maybe read "2/3 cup snaps crushed". They really did overwhelm the sauce. Also I was told that there was too much of a vinegar flavour so next time I will cut down on that too. Read More
(13)
37 Ratings
  • 5 star values: 28
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/13/2005
Absolutely fantastic! I had a craving for sauerbraten and decided to go with this recipe and my husband and I loved it! I must admit, I was a little skeptical of the gingersnaps, but this ingredient made the recipe outstanding. The meat came out very tender and the sauce was fantastic. I'm going to forward this recipe on to my family and friends. I recommend serving with potato pancakes w/ applesauce & sour cream and red cabbage. Thank you so much!! Read More
(25)
Rating: 5 stars
10/03/2004
I served this to my husband and parents and everyone raved about it! I made a few minor changes. I used cider vinegar instead. Also I used half the amount of butter and it was still very rich. Oh and I loved it with the gingersnaps! I found it very easy to marinate inside a ziplock freezer bag. I just flipped it over once a day. Read More
(16)
Rating: 5 stars
11/09/2014
This was a very good recipe. I did read the reviews prior to making this recipe one person said it had a heavy vinegar taste and it did after cooking it for the suggested amount of time therefore I added salt and another 30 minutes to the cook time and it was great. Update 11/14 - 6 years later and this is still the only recipe that I use..... Read More
(14)
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Rating: 5 stars
07/23/2003
It doesn't get any better than this! Make sure you marinate your meat for the full three days. Your taste buds will thank you for this authentic recipe! Thanks Jean. Read More
(14)
Rating: 3 stars
04/02/2007
I can't say that I liked this very much...it is just not my kind of thing...but my dad seemed to like it. I think that the amount of gingersnap crumbs is too much...there was way too much of a "floury" taste to the sauce. Everything was going so well as I tasted it until I added all of the snap crumbs. It says "2/3 cup crushed snaps but I think it should maybe read "2/3 cup snaps crushed". They really did overwhelm the sauce. Also I was told that there was too much of a vinegar flavour so next time I will cut down on that too. Read More
(13)
Rating: 4 stars
10/12/2002
I am German and this was alot like Oma's. Thanks for sharing.Taste was yummy. Read More
(9)
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Rating: 5 stars
11/19/2006
This recipe is worth the time. My husband compared it to our favorite German restaurant and he said it was even better. I will definitely make it again! Read More
(7)
Rating: 5 stars
01/10/2012
Now this is some sour sauerbraten! The best I have ever made. I wanted to serve this during the week and I work full time so after marinating I cooked it for 3 hours the night before I planned on serving it. The next day since it had cooled it was easy to skim off the fat. Then I just reheated it on the stove and made the gravy. Easy and quicker this way. Served over egg noodles. I suggest serving this with some rye bread you will need to cut the sour with something! Read More
(7)
Rating: 5 stars
12/29/2005
Excellent recipe. My German grandmother said it was much better than any Sauerbraten she ever made. I made it for a dinner party and everyone loved it. Read More
(7)