Traditional German Sauerbraten
Ingredients3 d 2 h 25 m servings 412 cals
- Wipe beef with a damp cloth and season with salt and pepper. Place seasoned beef in a large glass bowl.
- Combine vinegar, carrots, onion, peppercorns, cloves, bay leaves, and parsley in a bowl; pour over beef. Cover dish tightly with a lid or plastic wrap.
- Refrigerate beef, turning daily, for 3 to 7 days.
- Drain meat, reserving liquid and vegetables. Rub flour over all sides of beef.
- Heat butter in a large Dutch oven over medium-high heat; brown beef on all sides, 5 to 10 minutes. Add onions, carrots, and 2 cups reserved liquid. Cover Dutch oven, lower heat to medium-low, and simmer until meat is tender, about 2 hours. Transfer beef to a serving platter.
- Stir gingersnap crumbs and sugar into the liquid in Dutch oven; cook and stir until sauce is thickened, about 5 minutes. Pour sauce over meat.
- Cook's Notes:
- For a lower carb option, substitute ground ginger or a thickener like Thick-It-Up® for the gingersnaps and/or sugar alternative for the sugar.
- Substitute beef rump roast for the round, if desired. Substitute drippings for the butter, if desired.
- Editor's Note:
- The nutrition data for this recipe includes the full amount of the vinegar marinade ingredients. The actual amount consumed will vary.
Per Serving: 412 calories; 20.5 g fat; 13.6 g carbohydrates; 41.1 g protein; 121 mg cholesterol; 1011 mg sodium. Full nutrition
ReviewsRead all reviews 3
It takes planning and time but the effort was worth it. I finished it in the dutch oven in the oven at 350 for 3 hours.
First sauerbraten I’ve made in years. In my opinion, the vinegar marinade needed to be diluted a little bit, maybe adding a cup of water. I also added juniper berries as this is what I’ve used i...