If you’ve never had authentic German sauerbraten, you’re missing out. It’s a German pot roast that is marinated for several days in a mixture of vinegar or wine, water, herbs, spices and seasonings. Since tougher cuts of meat (like the bottom round of beef I used) are used for sauerbraten, the longer marinating time tenderizes it and leaves it flavorful and juicy.
German Sauerbraten Recipe
- 2 C. water
- 1 C. apple cider vinegar
- 1 C. red wine vinegar
- 1 medium onion, chopped
- 1 large carrot, chopped
- 1 Tbsp. plus 1 tsp. kosher salt, additional for seasoning meat
- 1/2 tsp. freshly ground black pepper
- 2 bay leaves
- 6 whole cloves
- 12 juniper berries (found in the spice aisle)
- 1 tsp. mustard seeds
- 1 (3 1/2 to 4-pound) bottom round
- 1 Tbsp. oil
- 1/3 C. sugar
- 18 dark old-fashioned gingersnaps, crushed
In a large saucepan combine the water, apple cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds. Bring to a boil, cover, and simmer 10 minutes. Set aside to cool.
Rub the vegetable oil on the bottom round. Spread the salt on all sides and rub in. Heat a large skillet and brown the meat on all sides, about 2-3 minutes per side.
Place the meat in a one-gallon Ziplock freezer bag and pour marinade over it. Remove all the air from the bag before sealing and marinate in the refrigerator for three days.
Preheat the oven to 325 degrees F. Place the meat in a glass baking dish. Add sugar to the marinade, cover and cook until tender, approximately 3 1/2 – 4 hours.
Remove the meat from the baking dish. Strain the remaining marinade to remove the solids. In a saucepan over medium heat, whisk the gingersnaps in with the marinade and cook until thickened, stirring occasionally.
Serve with potato dumplings or spaetzle noodles.
This German Sauerbraten Recipe was originally posted on my cooking adventure blog Kim Cooks the World