German Sauerbraten
Classic German beef pot roast that is marinated with vinegar, spices and seasonings. It's traditionally served with red cabbage and/or spaetzle or even pasta. Perfect for celebrating Oktoberfest.
Yield
8 servingsPrep
30 minCook
4 hrsReady
3 daysIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
beef roast, rump
or sirloin tip |
|
| 1 ½ | cups |
apple cider vinegar
|
|
| ¾ | cup |
water
|
|
| 3 | medium |
onions
sliced |
|
| 2 | each |
celery stalks
sliced |
|
| 2 | each |
carrots
sliced |
|
| 10 | each |
black peppercorns
whole |
*
|
| 10 | each |
cloves
whole |
*
|
| 3 | each |
bay leaves
|
*
|
| 1 | tablespoon |
brown sugar
|
|
| 2 | tablespoons |
sugar
|
|
| 1 ½ | teaspoons |
salt
|
|
| 1 | x |
all-purpose flour
|
*
|
| 3 | tablespoons |
vegetable oil
|
|
| gravy | |||
| 3 | cups |
drippings
plus |
* |
| 5 | tablespoons |
all-purpose flour
|
|
| 5 | tablespoons |
gingersnap crumbs
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
beef roast, rump
or sirloin tip |
|
| 355 | ml |
apple cider vinegar
|
|
| 177 | ml |
water
|
|
| 3 | medium |
onions
sliced |
|
| 2 | each |
celery stalks
sliced |
|
| 2 | each |
carrots
sliced |
|
| 1E+1 | each |
black peppercorns
whole |
*
|
| 1E+1 | each |
cloves
whole |
*
|
| 3 | each |
bay leaves
|
*
|
| 15 | ml |
brown sugar
|
|
| 3E+1 | ml |
sugar
|
|
| 7.5 | ml |
salt
|
|
| 1 | x |
all-purpose flour
|
*
|
| 45 | ml |
vegetable oil
|
|
| gravy | |||
| 7.1E+2 | ml |
drippings
plus |
* |
| 75 | ml |
all-purpose flour
|
|
| 75 | ml |
gingersnap crumbs
|
* |
Directions
Two to three days before serving, wipe the meat with a damp cloth, then place in a large plastic bag.
In a large bowl, thoroughly combine vinegar, water, onions, celery, carrots, pepper, cloves, bay leaves, both sugar and salt; pour over meat.
Fasten bag tightly and lay flat in a 9" X 13" pan.
Refrigerate, turning bag each day. (If you like sour sauerbraten, let marinate for 4 days.)
When ready to cook, remove meat (saving marinade) and dry well.
Rub the surface lightly with flour. In a Dutch oven, heat oil and slowly brown the meat well on all sides.
Add 1 cup of the marinade liquid plus some of the vegetables and bay leaves.
Cover tightly and simmer on surface heat or in a preheated 350oF oven for 3 to 4 hours until the meat is fork tender.
If needed, add more marinade during the cooking time to keep at least ½ inch liquid in the Dutch oven.
Remove the meat and keep warm until ready to slice.
Into a large measuring cup, strain the drippings.
Add several ice cubes and let stand for a few minutes until the fat separates out.
Remove the fat, then make the gravy.
TO MAKE THE GRAVY: In the Dutch oven, combine the gravy ingredients, stir and cook for about 5 minutes over medium heat until gravy has thickened.
Taste for seasonings and adjust if necessary.
This makes about 3 cups of gravy.
