This sour beef dish was often cooked by my German grandmother. It is perfect for any Oktoberfest celebration and is sure to get many rave reviews. My wife was not so hot on the idea of sour beef until she tried it in Germanland in Epcot Center. Serve with potato dumplings, potato pancakes or boiled potatoes (or boiled cauliflower).

Jerry

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Recipe Summary

prep:
20 mins
cook:
2 hrs 5 mins
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
  • Wipe beef with a damp cloth and season with salt and pepper. Place seasoned beef in a large glass bowl.

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  • 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(R) 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.

Nutrition Facts

412 calories; protein 41.1g; carbohydrates 13.6g; fat 20.5g; cholesterol 121.1mg; sodium 1011.3mg. Full Nutrition
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Reviews (3)

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Most helpful positive review

Rating: 5 stars
06/07/2018
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. Read More
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/30/2018
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 in the past. I will probably try a different recipe next time but overall Imwas please. Read More
Rating: 5 stars
06/06/2018
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. Read More
Rating: 5 stars
09/22/2017
Great as is Read More
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