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My review
Traditional Sauerbraten
Chris Simpler
"I found two slightly different hand written versions of this, my Grandmother's recipe. Born in Nekkar am Rhein in the 1904, she naturally learned to cook traditional German meals as a young woman and didn't rely on a cookbook. I try to capture the nuance in this. Serve with potato dumplings."
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Ingredients
2 d 4 h 15 m servings 456 calsOriginal recipe yields 6 servings
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Directions
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Prep
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- Place beef rump roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot. Cover and refrigerate for 2 to 3 days, turning meat daily. Remove meat from marinade and pat dry with paper towels, reserving marinade.
- Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef.
- Heat vegetable oil in a large Dutch oven or pot over medium heat; cook beef until brown on all sides, about 10 minutes. Pour reserved marinade over beef, cover, and reduce heat to medium-low. Simmer until beef is tender, 3 1/2 to 4 hours. Remove beef to a platter and slice.
- Strain solids from remaining liquid and continue cooking over medium heat. Add gingersnap cookies and simmer until gravy is thickened about 10 minutes. Serve gravy over sliced beef.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 456 calories; 22.3 g fat; 20.9 g carbohydrates; 40.7 g protein; 100 mg cholesterol; 1682 mg sodium. Full nutrition
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Reviews
Read all reviews 6175 Ratings
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Most helpful positive review
9/16/2012
I cooked this in the crock pot all day (8 hours - 6 lbs) after marinating it for 5 days. WOW! Excellent falvor! I have made this in the past and it turned out tough - the crockpot is the way to ...
Most helpful critical review
9/2/2013
This was our first experience with sauerbraten. The flavours were good but I had a couple of problems. First of all it came out soooo dry. The gravy helped but I don't think gravy should be a r...
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9/16/2012
I cooked this in the crock pot all day (8 hours - 6 lbs) after marinating it for 5 days. WOW! Excellent falvor! I have made this in the past and it turned out tough - the crockpot is the way to ...
10/11/2012
My husband bemoaned the closing of his favorite German restaurant so it was time to hit Allrecipes and try to make it myself. Thank you so much Chris for submitting your grandmother's recipe. ...
7/14/2012
This was my first attempt at making sauerbraten and it turned out delicious! The flavor was mouthwatering and the gingersnaps made all the difference with the flavor. A very nice balance... It w...
4/1/2014
This is one fantastic recipe for sauerbraten. I made the sauerbraten twice within a period of two (2) weeks. I'm ready to make another batch. The family loves it! The only changes I made we...
6/17/2013
Chris Simpler this recipe was so tasty delicious!! I followed the recipe to a T but marinated for 5 days & used a crockpot on low for 6 hours for 3lbs of roast & oh goodness was it delicious, I ...
5/11/2015
Delicious recipe as written. My Oma's recipe, had the following tiny differences. Marinade: sliced onions, not chopped. She added a crushed clove of garlic, an extra ½ cup of both water & vineg...
10/14/2012
This takes some advance planning but is SO worth the effort! I browned mine and then cooked it in a crock pot....yum! So the day of the meal really did not take a lot of time or effort, and it ...
9/2/2013
This was our first experience with sauerbraten. The flavours were good but I had a couple of problems. First of all it came out soooo dry. The gravy helped but I don't think gravy should be a r...