Renates Unique Buttermilk Marinated Sauerbraten
Discover the rich, tangy flavors of *Renate’s Unique Buttermilk Marinated Sauerbraten*, a mouthwatering twist on the classic German pot roast. This recipe combines the creamy tang of buttermilk with aromatic spices like cloves, bay leaves, and peppercorns to create a deeply flavorful marinade that tenderizes a juicy beef roast over 48 hours. After slow-cooking to perfection, the dish is finished with a luscious gravy thickened with crushed gingersnap cookies, adding a hint of sweetness to balance the savory and sour notes. Perfect for special occasions or Sunday dinners, serve this sauerbraten with traditional sides like red cabbage and potato dumplings for an authentic and unforgettable meal. This recipe is a true celebration of bold flavors, slow-cooked comfort, and culinary heritage.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 3 pounds Beef roast (chuck or rump)
- 4 cups Buttermilk
- 0.5 cups White vinegar
- 1 cup Water
- 1 Large onion, sliced
- 2 Carrots, chopped
- 2 Bay leaves
- 4 Whole cloves
- 1 teaspoon Whole black peppercorns
- 2 tablespoons Granulated sugar
- 2 teaspoons Salt
- 2 tablespoons Vegetable oil
- 2 cups Beef stock
- 8 Gingersnap cookies, crushed
- 2 tablespoons Fresh parsley, chopped (for garnish, optional)
Instructions
In a large glass or ceramic mixing bowl, combine the buttermilk, white vinegar, water, sliced onion, chopped carrots, bay leaves, cloves, peppercorns, sugar, and salt. Stir well to create the marinade.
Place the beef roast in the marinade, ensuring it is completely submerged. Cover the bowl tightly with plastic wrap and refrigerate for 24 to 48 hours, turning the roast occasionally to ensure even marination.
After marinating, remove the beef from the liquid and pat it dry with paper towels. Strain the marinade, reserving the liquid and discarding the solids.
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the beef roast on all sides until a deep, golden crust forms. Remove the roast and set aside.
Deglaze the pot with 1 cup of the reserved marinade, scraping up any caramelized bits from the bottom.
Return the roast to the pot and add the beef stock along with 2 more cups of the marinade. Bring the liquid to a gentle simmer, cover with a lid, and reduce the heat to low.
Cook the roast for approximately 3 hours, turning it occasionally, until the meat is fork-tender.
Remove the cooked roast from the pot and keep it warm. Strain the cooking liquid into a separate saucepan.
To thicken the gravy, whisk the crushed gingersnap cookies into the strained cooking liquid over medium heat. Stir until the gravy is smooth and slightly thickened.
Slice the beef roast into thick slices and serve with the gingersnap gravy drizzled on top. Garnish with fresh parsley if desired.
Serve alongside traditional sauerbraten accompaniments like red cabbage and potato dumplings or mashed potatoes. Enjoy!
Nutrition Facts
Calories |
917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 188 mg | 63% | |
| Sodium | 1412 mg | 61% | |
| Total Carbohydrate | 46.2 g | 17% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 28.2 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 273 mg | 21% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1181 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
