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Add gingersnap cookies and simmer until gravy is thickened about 10 minutes. Strain solids from remaining liquid and continue cooking over medium heat.Simmer until beef is tender, 3 1/2 to 4 hours. Pour reserved marinade over beef, cover, and reduce heat to medium-low.

Heat vegetable oil in a large Dutch oven or pot over medium heat cook beef until brown on all sides, about 10 minutes.

Season flour to taste with salt and black pepper in a large bowl.

Good things come to those who wait!) Remove meat from marinade and pat dry with paper towels, reserving marinade. (Yes, you really DO need to marinate for a few days. Cover and refrigerate for 2 to 3 days, turning meat daily.

Place chuck roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot.

1 tablespoon freshly ground black pepper.

It was fantastic! Of course you can go full on German and serve pickled red cabbage, sauerkraut, beets, or boiled potatoes with it as well. I served the Sauerbraten with red-skin mashed potatoes and glazed baby carrots. Needless to say, Dan was ecstatic and absolutely loved this meal. Imagine the most tender, delicious pot roast but with an unexpected yet savory tang.That, my friends, is what you get with Sauerbraten! The meat must be marinated in a vinegar based mixture for 2-3 days, which allows the meat to become super-tender and get that great, sour flavor that the dish is named for. Making Sauerbraten is a process.It takes a few days. So I thought I would surprise Dan with this German dish using real beef, since we don't do the whole hunting thing here.

I have made this several times, since my ex-husband is a mean avid hunter, and would like me to prepare deer roasts in this manner. Since my husband loves German foods, I immediately thought of Sauerbraten. I make a killer pot roast with gravy, but I wanted to change things up a bit. Stir the gingersnaps and sugar into the liquid in the Dutch oven. Remove the meat to a warm platter and tent with foil to keep warm. If necessary, add more of the marinade (don't let the pot run dry). Reduce heat, cover tightly and simmer for about 2 hours or until tender. German baby dumplings with butter and bread crumb topping.I am always looking for new things to do with beef. Add 1 cup of the marinade, the carrots and onions. Roasted or mashed potatoes or dumplings go well with sauerbraten as well. Here I am serving it with Spaetzle and Sweet and Sour Red Cabbage. If your gravy gets too thick just thin it with water. Remember it will thicken as it sits a bit. If you like the gravy a little thicker then return it to the stove and make a slurry of 2 tablespoons flour and 1/2 cup of water and add whip some of this into the simmering gravy until it is a bit thicker. Strain the gravy, and discard the onions and spice. Simmer the cooking liquid with the gingersnapsĪdd any remaining marinade so you get plenty pf gravy. If it is not tender enough then put it back in the pot and continue to cook. What you want is a nice slice but still is fork tender. If you cook it too long the roast just falls apart. What you want is a slice that will tear apart easily but still hold together. If you don't have a meat thermometer lift the meat up with a fork.

But I will stop the cooking around 195 degrees and it will continue to cook as it sits. I put in a bay leaf also.Ĭheck to see that you have plenty of cooking liquid in the pot. Place the meat on a plate with 1 cup of flourįlip the roast over and flour the other side.īrown the roast in a Dutch oven or large thick bottomed cooking pot.Īdd a few cups of the cooking liquid and the onions. When you are ready to cook the sauerbraten, take the meat out of the marinade This goes into the fridge for 3 to 5 days My grandma used a crock, but also a plastic container or stainless metal container works well. Heat the marinade to a simmer, then turn off and cool. Here I have added the water, vinegar and wine, sauerbraten spice and a sliced onion. This traditionally German roast recipe is served with a brown gravy made with, of all things, gingersnap cookies. You can also use 2 bay leaves, 3 cloves, and 10 peppercorns. This is a package of Sauerbraten Gewurtz ( spice) that I got from the. You can use round, chuck any kind of roast really. We have 2 cups water, 2 cups red wine and 2 cups red wine vinegar.Ī 4 lb beef roast. Here is the first Step to assemble your ingredients. Or *sauerbraten gewurtz sauerbraten spice