Sauerbraten Recipe @pinch

Sauerbraten is a German dish that starts by pickling a beef roast for several days before cooking. After three days, the meat is browned to seal in juices and simmers for hours. The final result is very flavorful and tender beef. A gingersnap gravy is made and poured over the meat. It's not the prettiest meal when presented, but it's an incredibly delicious dish. This recipe was my grandmother's. I have made a few small changes over the years. It is so good. We serve it with potato dumplings and red cabbage. I have also made this very successfully in my Crock Pot. I cook it on low for 8-10 hours.

Prep time: Cook time:
Recipe Cuisine: German Recipe Category: Beef Yield: 6 Servings
Ingredients :
  • 2-3 pound(s) rump roast or bottom round
  • 1 cup(s) red wine vinegar
  • 1 cup(s) water
  • 1 medium onion
  • sliced
  • 5 - whole cloves
  • 10 - peppercorns
  • 2 - bay leaves
  • dried
  • 3 tablespoon(s) all-purpose flour
  • 2 tablespoon(s) vegetable oil
  • 3 tablespoon(s) butter
  • 1 tablespoon(s) brown sugar
  • 10-12 - gingersnaps
  • crushed
Intructions :
  • Combine vinegar
  • water
  • onion
  • cloves
  • peppercorns
  • and bay leaves.
  • Place roast in a large bowl or crock.
  • Pour vinegar mixture over the meat. Refrigerate for 3 days
  • turning the meat once or twice daily.
  • After three days
  • remove the meat and pat dry.
  • Strain the vinegar mixture.
  • Dredge in flour.
  • Brown on all sides in a Dutch oven or large pot in oil and 1 Tbsp butter.
  • Add 2 cups of vinegar mixture to the meat. Cover and simmer for 3 hours.
  • Melt remaining 2 Tbsp. butter. Blend in 3 Tbsp flour and brown sugar. Heat until rich brown.
  • Add this
  • along with the remaining vinegar mixture
  • to the meat. Simmer 1 hour longer
  • until tender.
  • Remove meat from pot. Stir in crushed gingersnaps into gravy and stir until thickened.

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Keyword : recipe-German-Beef-Stove Top

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