Sauerbraten
Sauerbraten is a classic German dish featuring a beef roast marinated in vinegar and spices for three days, then braised until fall-apart tender and finished with a rich, slightly sweet gingersnap gravy.
Servings
4Sauerbraten is a classic German dish featuring a beef roast marinated in vinegar and spices for three days, then braised until fall-apart tender and finished with a rich, slightly sweet gingersnap gravy.
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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.
Store cooled sauerbraten and gravy together in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop over low heat, adding a splash of water if the gravy has thickened too much.
Dutch oven or large heavy pot with lid · Large bowl or ceramic crock for marinating
The full recipe takes 3 days for marinating plus 4 hours of cooking time (3 hours simmering after browning, then 1 hour more after adding the gravy base).
Yes, any tough, flavorful cut suitable for braising works well—chuck roast, brisket, or eye of round are good alternatives to rump roast or bottom round.
You can omit them for a tangy braise, or substitute crushed gingerbread cookies or a mixture of honey and ground ginger to achieve similar sweetness and spice.
Yes, sauerbraten actually improves when made 1–2 days ahead; store the meat and gravy together in the refrigerator and reheat gently on the stovetop.
Three days is traditional and allows the vinegar and spices to fully penetrate the meat, but the minimum is 24 hours for acceptable flavor development.
