Recipes Cuisine European German Traditional Sauerbraten 4.6 (150) 130 Reviews 19 Photos For this sauerbraten, I found two slightly different handwritten versions of my Grandmother's recipe. Born in Nekkar am Rhein in 1904, she naturally learned to cook traditional German meals as a young woman and didn't rely on a cookbook. I try to capture the nuance in this. Serve with potato dumplings. Submitted by Chris Simpler Updated on July 25, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Trending Videos Close this video player 19 19 19 19 19 This traditional Sauerbraten recipe, complete with a sweet-savory gravy, has a melt-in-your-mouth texture and irresistible flavor. What Is Sauerbraten? Sauerbraten is a German roast of marinated meat, traditionally beef. Since it’s generally made with tougher cuts (usually the rump roast), the meat is marinated for days at a time. The roast is sliced and served with a gravy. In some recipes, the gravy is made with gingersnaps. Sauerbraten Ingredients These are the ingredients you’ll need to make this Sauerbraten recipe at home: Beef: Start with a 3-pound beef rump roast. Onions: Two chopped onions lend bold flavor. Red wine vinegar: Red wine vinegar adds tang and helps tenderize the meat. Water: You’ll need a cup of water for the marinade. Seasonings: Season the marinade with salt, black pepper, whole cloves, and bay leaves. Flour: All-purpose flour ensures perfectly browned meat. Sugar: A tablespoon of white sugar lends subtle sweetness. Oil: Vegetable oil adds moisture and creates a tender cut of meat. Gingersnaps: Crumbled gingersnap cookies are essential for the sweet-savory gravy. How to Make Sauerbraten You’ll find the full, step-by-step recipe below – but here’s a brief overview of what you can expect when you make homemade Sauerbraten with gingersnap gravy: Marinate the meat in the refrigerator for up to three days. Sprinkle seasoned flour over the rump roast. Brown the meat on all sides in oil. Cook the beef in the reserved marinade, covered, over medium-low. Simmer until the beef is tender. Make the gravy and serve it over the sliced beef. What to Serve With Sauerbraten Serve the Sauerbraten with potato dumplings or spaetzle. For more delicious inspiration, explore our collection of German Recipes. Allrecipes Community Tips and Praise “My grandma used to make Sauerbraten every year for Thanksgiving,” says syreeninsapphire. “I wanted to recapture that flavor, and this did it perfectly! Tastes exactly like my childhood.” “The most flavorful beef roast I have ever done,” raves Leah Pogemiller. “I followed the recipe exactly. I would not change a thing. The length of preparation was worth the results. Although I set the table with table knives, they were unnecessary — fork tender!” “This was my first attempt at making Sauerbraten and it turned out delicious,” according to Karena. “The flavor was mouthwatering and the gingersnaps made all the difference with the flavor.” Editorial contributions by Corey Williams Traditional Sauerbraten 4.6 (150) Prep Time: 15 mins Cook Time: 4 hrs Additional Time: 2 days Total Time: 2 days 4 hrs 15 mins Servings: 6 Save Rate Print Share Ingredients 3 pounds beef rump roast 2 large onions, chopped 1 cup red wine vinegar, or to taste 1 cup water 1 tablespoon salt 1 tablespoon ground black pepper 1 tablespoon white sugar 10 whole cloves, or more to taste 2 bay leaves, or more to taste 2 tablespoons all-purpose flour salt and ground black pepper to taste 2 tablespoons vegetable oil 10 gingersnap cookies, crumbled Directions Place beef rump roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot. Cover and refrigerate for 2 to 3 days, turning meat daily. Remove meat from marinade and pat dry with paper towels, reserving marinade. Dotdash Meredith Food Studios Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef. Dotdash Meredith Food Studios Heat vegetable oil in a large Dutch oven or pot over medium heat; cook beef until brown on all sides, about 10 minutes. Dotdash Meredith Food Studios Pour reserved marinade over beef, cover, and reduce heat to medium-low. Simmer until beef is tender, 3 1/2 to 4 hours. Dotdash Meredith Food Studios Remove beef to a platter and slice. Dotdash Meredith Food Studios Strain solids from remaining liquid and continue cooking over medium heat. Add gingersnap cookies and simmer until gravy is thickened, about 10 minutes. Serve gravy over sliced beef. Dotdash Meredith Food Studios I Made It Print Nutrition Facts (per serving) 456 Calories 22g Fat 21g Carbs 41g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 456 % Daily Value * Total Fat 22g 29% Saturated Fat 7g 34% Cholesterol 100mg 33% Sodium 1683mg 73% Total Carbohydrate 21g 8% Dietary Fiber 2g 7% Total Sugars 8g Protein 41g 81% Vitamin C 4mg 4% Calcium 39mg 3% Iron 4mg 23% Potassium 654mg 14% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. 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