Sauerbraten Beef
Dive into the rich flavors of traditional German cuisine with this authentic Sauerbraten Beef recipe! Perfected with a 48-hour marinade of tangy vinegars, aromatic spices, and fresh vegetables, this slow-cooked beef roast becomes irresistibly tender and infused with deep, savory complexity. The dish is elevated further with a unique gingersnap cookie gravy, balancing sweet and sour notes for a truly unforgettable taste. Ideal for special occasions or a comforting family dinner, this Sauerbraten pairs beautifully with classic sides like red cabbage or potato dumplings. With its bold flavors and rustic charm, this recipe is a must-try for fans of German comfort food.
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Recipe Information
Ingredients
- 3 pounds Beef roast (chuck or bottom round)
- 1 cup White vinegar
- 1 cup Red wine vinegar
- 2 cups Water
- 1 Onion, sliced
- 2 Carrots, sliced
- 2 Celery stalks, sliced
- 2 Bay leaves
- 6 Whole cloves
- 10 Black peppercorns
- 2 tablespoons Sugar
- 2 teaspoons Salt
- 2 tablespoons Vegetable oil
- 2 cups Beef broth
- 6 Gingersnap cookies, crushed
- 2 tablespoons All-purpose flour
- 2 tablespoons Water (for slurry)
Instructions
In a large glass or ceramic bowl, combine white vinegar, red wine vinegar, water, sliced onion, carrots, celery, bay leaves, whole cloves, black peppercorns, sugar, and salt. Mix well to create the marinade.
Place the beef roast in the marinade, ensuring it is fully submerged. Cover the bowl tightly and refrigerate for 48 hours, turning the meat occasionally to marinate evenly.
After 48 hours, remove the beef roast from the marinade. Reserve the marinade by straining it into a clean bowl and discarding the solids.
Pat the beef roast dry with paper towels. In a large Dutch oven or heavy-bottomed pot, heat vegetable oil over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side.
Pour the reserved marinade and beef broth into the pot, ensuring the beef is mostly submerged. Bring the liquid to a gentle boil, then reduce the heat to low and cover the pot with a tight-fitting lid.
Simmer the beef for approximately 3 hours, or until it is fork-tender. Turn the meat occasionally to ensure even cooking.
Remove the cooked beef from the pot and set aside on a platter. Cover with foil to keep warm.
To make the gravy, whisk crushed gingersnap cookies into the simmering liquid in the pot. This will thicken the sauce and add depth of flavor. Continue cooking for 10 minutes, stirring frequently.
If needed, thicken further by making a slurry: whisk together flour and water in a small bowl until smooth, then slowly stir it into the pot.
Slice the beef roast and serve with the gravy drizzled over top. Pair with traditional sides like red cabbage or potato dumplings for a complete meal.
Nutrition Facts
Calories |
4797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.9 g | 337% | |
| Saturated Fat | 91.0 g | 455% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1121 mg | 374% | |
| Sodium | 8293 mg | 361% | |
| Total Carbohydrate | 207.0 g | 75% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 98.5 g | ||
| Protein | 371.6 g | 743% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 641 mg | 49% | |
| Iron | 43.5 mg | 242% | |
| Potassium | 6784 mg | 144% | |
*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.
